Grilled Surf Turf Skewers with Chimichurri
This is my go-to summer dinner when I want something that feels both festive and unfussy: grilled surf and turf skewers—tender steak and sweet shrimp threaded with bright veggies—and a punchy chimichurri that ties everything together. It’s the kind of meal that looks impressive but comes together quickly, and the char from the grill makes it taste like a weekend celebration even on a Wednesday.
My husband is the resident skewer-turner in our house, and he insists these are his favorite thing I make. Our toddler learned to say “yum” around the time I first tried adding pineapple to the skewers, and now it’s one of those weekly staples. We’ll grill a big tray, eat family-style off the platter, and everyone picks at the juicy bits while swapping stories from the day. It’s become the recipe I rely on when friends drop by last-minute — easy to scale, universally loved, and reliably delicious.
Why You’ll Love This Grilled Surf Turf Skewers with Chimichurri
– The contrast of grilled steak and charred shrimp is pure flavor theater: savory, smoky, and bright all at once.
– Chimichurri brings an herbal lift that cuts through the richness, making every bite feel fresh instead of heavy.
– Skewers are an assembly-line dream—easy to prep ahead and great for feeding a crowd or a picky family.
– Everything cooks fast on a hot grill, so you get dinner on the table without a long cleanup or babysitting the stove.
– The recipe is flexible: swap proteins, change the veg, or make it fully vegetarian without losing the spirit of the dish.
Behind the Recipe
This dish started as a backyard experiment: I wanted something that married the comfort of a good steak with the quick, sweet-salty win of seafood. Over the years I’ve learned that the real secret is contrasts—texture from slightly charred veggies, caramelized edges on the steak, and the bright, acidic cut from the chimichurri. People often over-marinate shrimp and end up with rubbery bites, or they skimp on resting the steak and lose juiciness; letting proteins sit briefly at room temperature and timing them on the grill fixes both. Little touches that matter: a hit of citrus in the chimichurri, an oil-brushed skewer before grilling to prevent sticking, and alternating pieces on the skewer so everything cooks evenly.
Shopping Tips
– Protein: Choose a tender cut for quick cooking—flat iron, skirt, or hangar steak work beautifully and are often cheaper than filet. Trim excess fat so skewers don’t flare too much.
– Seafood: Use large, peeled-and-deveined shrimp or scallops that are dry-packed (not soaked in saltwater); fresher is better for texture and flavor.
– Fresh Herbs: Look for flat-leaf parsley and cilantro that are vibrant and smell fresh; wilted herbs won’t give you that bright chimichurri punch.
– Citrus: Grab firm, heavy lemons or limes for juicing—check for smooth skin and a little give when squeezed.
– Fats & Oils: Use a neutral oil with a high smoke point for the grill (canola, grapeseed) and a good extra-virgin olive oil for the chimichurri to get that fragrant finish.
Prep Ahead Ideas
– Cut the steak and peel/devein the shrimp the day before and keep them in separate airtight containers; toss each with a little oil and salt just before skewering.
– Make the chimichurri 2–3 hours ahead—or the night before—to let the flavors meld; store covered in the fridge and bring to room temp before serving.
– Chop vegetables and thread skewers ahead and refrigerate on a sheet tray covered with plastic wrap for up to 24 hours; let them sit at room temp 20 minutes before grilling.
Time-Saving Tricks
– Use pre-cut veggies and pre-peeled shrimp if short on time—the final result is still great.
– Double up: make extra chimichurri and use it as a marinade or a finishing sauce for salads and roasted potatoes later in the week.
– Line a tray with parchment and assemble all skewers in batches (mise en place style) so grilling becomes a quick flip-and-finish step.
– When in doubt, use a two-zone fire: sear hot for marks, then move to a cooler part to finish cooking without burning.
Common Mistakes
– Overcrowding the grill: I did this once and everything steamed instead of charred. Give space so each piece gets direct heat and that desirable crust.
– Marinating shrimp too long: shrimp become tough if left in acidic marinades—15–30 minutes is enough.
– Skewers slipping: use flat metal skewers or soak wooden ones well and alternate pieces (protein, veg, fruit) to keep everything balanced and less likely to spin.
– Undersalting: lightly season every layer—steak, shrimp, and vegetables—so every bite has flavor, not just the chimichurri.
What to Serve It With
Serve these skewers with simple sides that either echo the grill or balance the richness: charred corn, a crisp green salad, coconut-lime rice, or grilled flatbreads for wrapping. A chilled, crisp white wine or a citrusy beer pairs beautifully.
Tips & Mistakes
Don’t char everything to the point of bitterness—aim for caramelized edges. If the chimichurri seems too oily, add a splash more vinegar or lemon to balance it. If a skewer ends up undercooked, give it a few minutes over indirect heat rather than blasting it and risking burnt exterior.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works. Chimichurri will keep 4–5 days refrigerated; store proteins and chimichurri separately to preserve texture.
Variations and Substitutions
– Swap skirt steak for ribeye or chicken thighs for a different texture and flavor; thinner cuts take less time.
– Replace shrimp with scallops or firm fish cubes if you prefer mild seafood.
– If you don’t have parsley, use a mix of basil and mint for a different but fresh chimichurri twist—just reduce the vinegar slightly.
– For a vegetarian version, use halloumi or marinated tofu with a variety of veggies and keep the same chimichurri.
