Jam Scott
Fire up the grill and bring a little steakhouse flair to your backyard with these Grilled Surf & Turf Skewers with Chimichurri. Juicy beef, succulent shrimp, and charred bell peppers come together on a skewer, sizzling with every turn and drenched in a vibrant, herbaceous chimichurri sauce. This is a summer dinner made to impress without the fuss.
Each skewer offers a bite of everything you love—tender steak, smoky shrimp, and a rainbow of grilled veggies. The real secret weapon? A spoonful of chimichurri over the top, bursting with garlic, parsley, and a touch of heat that ties it all together beautifully. These skewers are equal parts satisfying and fresh, and perfect for cookouts or a weeknight dinner with flair.
What Kind of Steak and Shrimp Work Best for These Skewers?
For the steak, look for a cut that grills well while staying juicy, like sirloin, ribeye, or filet mignon. Cube it into equal-sized chunks for even cooking. When it comes to shrimp, large or jumbo shrimp (peeled and deveined) work best since they hold up nicely on the grill and stay tender without overcooking.
Ingredients for the Grilled Surf & Turf Skewers with Chimichurri
Beef Steak Chunks: The hearty, meaty base of the skewers. Choose well-marbled cuts for tenderness and flavor.
Large Shrimp: A sweet, briny contrast to the beef. Shrimp adds the “surf” to our turf and cooks quickly for perfect skewers.
Bell Peppers (red, yellow, green): Add vibrant color, smoky sweetness, and a slight crunch.
Red Onion: A punch of bold flavor that softens and caramelizes beautifully on the grill.
Olive Oil: Used for brushing the skewers before grilling to help caramelize and keep everything juicy.
Salt and Pepper: Essential for seasoning the meat and shrimp simply and effectively.
Chimichurri Sauce: This bright green Argentine sauce brings it all together with a tangy kick from vinegar, fresh parsley, garlic, and chili flakes.
How To Make the Grilled Surf & Turf Skewers with Chimichurri
Step 1: Prepare the Ingredients
Start by soaking wooden skewers in water for 30 minutes if you’re using them, to prevent burning. While they soak, cube your steak into 1.5-inch chunks and peel and devein the shrimp. Cut bell peppers and red onions into 1.5-inch pieces.
Step 2: Marinate the Steak and Shrimp
In a bowl, toss steak and shrimp separately with olive oil, salt, and pepper. If you want more flavor, add a spoonful of chimichurri to each bowl and mix. Let marinate for 15–30 minutes while the grill heats.
Step 3: Assemble the Skewers
Thread steak, shrimp, and vegetables onto the skewers, alternating for color and variety. Leave a small gap between each piece for even cooking.
Step 4: Preheat and Grill
Heat the grill to medium-high. Oil the grates, then place the skewers on the grill. Cook for about 3-4 minutes per side, turning occasionally. Shrimp should be opaque and slightly charred, while steak should reach your preferred doneness.
Step 5: Serve with Chimichurri
Transfer skewers to a platter and generously spoon chimichurri over the top. Serve warm with lime wedges for added brightness.
How to Serve and Store Grilled Surf & Turf Skewers with Chimichurri
These skewers shine when served hot off the grill, drizzled generously with chimichurri and accompanied by a side like grilled corn, roasted potatoes, or a fresh summer salad. Garnish with lime wedges and a sprinkle of flaky salt right before serving.
For leftovers, remove the meat and veggies from the skewers and store them in an airtight container. Keep chimichurri separate to retain its bold, fresh flavor. They’ll last up to 3 days in the fridge. Reheat gently in a skillet or enjoy cold tossed into a salad or wrap.
Frequently Asked Questions
How can I tell when the shrimp and steak are done?
Shrimp turns pink and opaque when cooked; steak should be grilled until it reaches your desired doneness. Medium-rare is about 135°F, medium is 145°F.
Can I make these skewers ahead of time?
Yes! Assemble them up to 12 hours ahead and keep them covered in the fridge until you’re ready to grill.
Can I use frozen shrimp or pre-cooked shrimp?
Frozen shrimp is fine as long as you thaw and pat them dry. Avoid pre-cooked shrimp; they can become rubbery when grilled.
Is chimichurri spicy?
Chimichurri has a mild heat from red pepper flakes, but you can adjust this to taste.
What other vegetables can I use?
Zucchini, cherry tomatoes, and mushrooms are great add-ins if you want more variety.
Can I bake these instead of grilling?
Absolutely. Bake at 425°F on a sheet pan for about 10-12 minutes, turning halfway through.
Want More Dinner Ideas Off the Grill?
If you loved these Grilled Surf & Turf Skewers with Chimichurri, try these other sizzling favorites:
- Chili Lime Grilled Chicken Thighs for a spicy and tangy twist.
- Honey Garlic BBQ Salmon Foil Packs for an easy, mess-free grill night.
- Cajun Grilled Shrimp Skewers if you want more seafood goodness.
- Sweet & Smoky BBQ Pineapple Chicken for fruity tropical vibes.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how your skewers turned out. Did you go heavy on the chimichurri or swap in a different sauce? Try it with scallops or mushrooms?
I love seeing how others make these recipes their own. Drop your tips, twists, or questions below—let’s make grilling even more delicious together!
Grilled Surf & Turf Skewers with Chimichurri
- Total Time: 40 minutes
- Yield: 4 servings
Description
These Grilled Surf & Turf Skewers with Chimichurri are the perfect marriage of smoky steak and tender shrimp, brought to life with vibrant bell peppers and finished with a bold, garlicky chimichurri sauce. Ideal for summer grilling and easy entertaining.
Ingredients
1 lb beef steak (sirloin or ribeye), cut into 1.5-inch cubes
1 lb large shrimp, peeled and deveined
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup chimichurri sauce (store-bought or homemade)
Wooden or metal skewers
Instructions
- Soak wooden skewers in water for 30 minutes if using.
- Prepare steak, shrimp, peppers, and onion.
- Toss steak and shrimp separately with olive oil, salt, and pepper.
- Optional: add 1 tbsp chimichurri to each for extra flavor and marinate 15–30 mins.
- Assemble skewers, alternating steak, shrimp, and vegetables.
- Preheat grill to medium-high and oil the grates.
- Grill skewers for 3–4 minutes per side until shrimp are opaque and steak is done to preference.
- Serve immediately with chimichurri drizzled on top and lime wedges on the side.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
