Grilled Surf & Turf Skewers with Chimichurri

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 lb beef steak (sirloin or ribeye)
1 lb shrimp, peeled and deveined
1 bell pepper, cut into chunks
1 red onion, cut into chunks
2 tablespoons olive oil
Salt and pepper to taste
Wood or metal skewers

For the chimichurri sauce:
1 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon red pepper flakes
Salt and pepper to taste

 

Directions

1. Preheat your grill to medium-high heat and get those skewers ready.
2. Cut the beef into bite-sized 1-inch cubes. Toss the beef with the olive oil, a sprinkle of salt, and a good grinding of pepper.
3. Time to build your skewers: alternate threading beef, shrimp, bell pepper, and chunks of red onion onto your skewers for a colorful lineup.
4. Place the loaded skewers on the grill. Cook them for about 8 to 10 minutes, turning every so often, until the beef hits your favorite doneness and the shrimp turns that perfect opaque pink.
5. While the skewers are grilling, whip up your chimichurri. In a bowl, combine chopped parsley, olive oil, red wine vinegar, minced garlic, and red pepper flakes. Stir everything together and season with salt and pepper to taste.
6. Serve your fresh-off-the-grill skewers with a generous spoonful of chimichurri on the side or drizzled over top. Enjoy!