Sizzling Skewers: Surf & Turf Meets Chimichurri

Ingredients:

For Chimichurri Sauce:

– 1 cup olive oil

– ½ cup red wine vinegar

– 2 cloves garlic, minced

– ⅔ cup minced shallot

– ⅔ cup minced fresh parsley

– 2 tsp chopped fresh basil

– 2 tsp chopped fresh thyme

– 2 tsp chopped fresh oregano

– 2 tsp chopped cilantro

– 1 jalapeno, finely chopped

– 1 tsp sea salt

– ⅛ tsp cayenne pepper

For Surf and Turf:

– 3 lbs sirloin steak, cut into 1″ cubes

– 1 package (16 ounces) jumbo shrimp, peeled and deveined, tail-on

– 1 tablespoon olive oil

– Salt and pepper, to taste

 

Directions:

1. Chimichurri Sauce:

– In a bowl, stir together all the ingredients.

– Let sit at room temperature for 2 hours to allow the flavors to meld.

2. Surf and Turf:

– If using wooden skewers, soak them in water for 1 hour to prevent burning.

– Preheat the grill to medium-high heat (about 425°F).

– Cut the beef into 1″ cubes and thread the steak and shrimp onto skewers.

– Brush the skewers with olive oil and season lightly with salt and pepper.

– Grill for 8-10 minutes, turning every 4 minutes, until the shrimp is cooked through and the steak reaches your desired doneness.

– Remove from heat, drizzle with chimichurri sauce, and serve.

**Prep Time:** 20 minutes

**Cooking Time:** 10 minutes

**Total Time:** 2 hours 30 minutes (includes marinating time for sauce)

**Calories:** 550 kcal

**Servings:** 4

Enjoy your flavorful and sizzling surf and turf skewers!