Steak Shrimp Chimichurri Skewers

I first discovered the magic of chimichurri-topped grilled meats during a trip to Buenos Aires, where every steakhouse seemed to have their own secret recipe for this vibrant green sauce. But it wasn't until I returned home and started experimenting in my own kitchen that I thought to pair it with both steak and shrimp. The combination was a revelation – the chimichurri's bright, garlicky punch works equally well with the rich, beefy flavor of sirloin and the sweet, delicate taste of shrimp. What I love about this recipe is how the high heat of the grill creates those beautiful char marks while keeping everything tender and juicy inside. The chimichurri isn't just a topping; it's practically a marinade and sauce all in one. I make it with tons of fresh parsley and cilantro, plenty of garlic, good olive oil, and a splash of red wine vinegar for acidity. Threading the steak and shrimp together on skewers isn't just visually appealing – it ensures that every bite gives you both surf and turf in perfect harmony.

Why I love this recipe

This recipe holds a special place in my heart because it transforms simple ingredients into something truly spectacular. I love how versatile it is – you can make it for a casual Tuesday dinner or serve it at an elegant dinner party, and it always impresses. The chimichurri sauce is incredibly forgiving; you can adjust the garlic or heat level to your preference, and it tastes even better when made a day ahead. What really gets me excited is that moment when you pull the skewers off the grill and drizzle that vibrant green sauce over the top. The sizzle, the aroma of garlic and herbs hitting hot meat and seafood – it's pure magic. I also appreciate that this is a relatively quick recipe that doesn't sacrifice flavor. The prep time is minimal, the grilling takes just minutes, and the results look and taste like something from a high-end restaurant. Plus, it's naturally gluten-free and packed with protein, so I feel good about serving it to health-conscious friends.

What You Need From Your Kitchen

• Sirloin steak: Cut into uniform 1.5-inch cubes for even cooking and threading onto skewers
• Large shrimp: Peel, devein, and pat dry before threading onto skewers with the steak
• Fresh parsley and cilantro: Wash thoroughly, remove thick stems, and pack into measuring cup before adding to food processor
• Garlic cloves: Peel and mince finely, or process directly in the chimichurri sauce
• Olive oil: Use extra virgin olive oil for the best flavor in the chimichurri sauce
• Red wine vinegar: Adds the essential tangy acidity that balances the rich herbs and oil
• Red pepper flakes: Adjust amount based on your heat preference for the chimichurri

Let's Make These Together

Make the Chimichurri First

Start by preparing your chimichurri sauce because the flavors actually improve as they sit together. Combine all your fresh herbs, garlic, vinegar, and spices in a food processor. Pulse until everything is finely chopped but not completely pureed – you want some texture. Then slowly drizzle in that beautiful olive oil while the processor runs. Taste and adjust the seasoning. This sauce is your secret weapon, so make it shine. Set half aside for serving and keep half for basting during grilling.

Prep Your Protein

Now let's get those skewers ready. Make sure your steak is cut into uniform cubes so everything cooks evenly. Pat both the steak and shrimp completely dry with paper towels – this helps them get that gorgeous caramelized exterior on the grill. Thread them onto your skewers, alternating between steak and shrimp. This not only looks beautiful but ensures you get both flavors in every serving. Season generously with salt and pepper on all sides.

Get the Grill Hot

Preheat your grill to medium-high heat and make sure those grates are clean and well-oiled. A properly heated grill is the difference between sticking, tearing disasters and those perfect grill marks we're after. The grill should be hot enough that you can only hold your hand above it for 2-3 seconds. This high heat will give you that delicious char while keeping the interior tender and juicy.

Grill to Perfection

Place your skewers on the grill and resist the urge to move them around too much. Let them develop those beautiful grill marks for 3-4 minutes, then flip once and cook the other side. During the last minute of cooking, brush on some of that reserved chimichurri. The herbs will toast slightly and create an incredible aromatic crust. Watch the shrimp carefully – they cook faster than the steak and should be just opaque and pink.

Rest and Serve with Flair

Once off the grill, let your skewers rest for just a few minutes. This resting time lets all those delicious juices redistribute throughout the meat instead of running all over your cutting board. Transfer to a beautiful serving platter and drizzle liberally with that fresh, vibrant chimichurri you set aside. The contrast of the bright green sauce against the charred meat and pink shrimp is absolutely stunning. Serve immediately and watch them disappear!

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Switch Things Up

I made these skewers for a weekend cookout last month, and they disappeared faster than anything else on the table. My brother-in-law, who's notoriously picky about seafood, went back for thirds! What really made the dish special was making the chimichurri a few hours ahead – the flavors had time to meld together beautifully. I also discovered that using metal skewers instead of wooden ones made flipping so much easier on the grill. The key moment was when I brushed extra chimichurri on the skewers right after they came off the grill while they were still sizzling hot. That's when the sauce really soaked into all those charred nooks and crannies. Now I keep the ingredients for chimichurri stocked in my kitchen because we crave these skewers constantly!

Perfect Pairings

These steak and shrimp skewers pair beautifully with a variety of sides. Serve them over a bed of cilantro-lime rice or alongside grilled vegetables like bell peppers, zucchini, and red onions for a complete meal. A fresh arugula salad with a light lemon vinaigrette cuts through the richness perfectly. For beverages, try a crisp Sauvignon Blanc or an Argentine Malbec to complement the flavors. Crusty bread is also wonderful for soaking up any extra chimichurri sauce on the plate. If you want to keep it lighter, serve with cauliflower rice or a simple mixed green salad.

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Frequently Asked Questions

→ Can I make these skewers in the oven instead of on the grill?

Absolutely! Preheat your oven to 425°F and place the skewers on a baking sheet lined with foil. Broil for 3-4 minutes per side, watching carefully to prevent burning. You won't get the same smoky flavor, but they'll still be delicious.

→ How do I prevent the shrimp from overcooking?

The key is to watch them closely and remove the skewers from heat as soon as the shrimp turn pink and opaque. Shrimp continue cooking from residual heat even after removing them from the grill, so pull them off just before they look completely done.

→ Can I prepare the chimichurri ahead of time?

Yes, and I actually recommend it! The chimichurri tastes even better after the flavors have had time to meld together. You can make it up to 24 hours in advance and store it in an airtight container in the refrigerator. Just bring it to room temperature before serving.

→ What's the best cut of steak to use for these skewers?

Sirloin is ideal because it's tender, flavorful, and relatively affordable. However, ribeye or tenderloin also work wonderfully. Avoid tougher cuts like chuck or round steak, as they won't become tender enough with the quick grilling time.

→ Can I substitute the fresh herbs with dried herbs?

I don't recommend it for chimichurri. The fresh herbs are what give this sauce its vibrant color, texture, and fresh flavor. Dried herbs simply can't replicate that. If you absolutely must, use 1/3 the amount of dried herbs, but know the result will be very different.

→ How do I know when the steak is done to my preference?

For medium-rare, cook until the internal temperature reaches 130-135°F. Medium is 135-145°F. I recommend using an instant-read thermometer for accuracy. Remember, the steak will continue cooking slightly after you remove it from the grill.

→ Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw them completely first and pat them very dry before grilling. Excess moisture will prevent proper browning and can cause them to steam instead of grill. Thaw overnight in the refrigerator for best results.

Conclusion

These Grilled Steak and Shrimp Skewers with Chimichurri are the ultimate crowd-pleaser for any occasion. The combination of tender, smoky meat and succulent seafood paired with the bright, herbaceous chimichurri creates a flavor profile that's both sophisticated and incredibly satisfying. Whether you're hosting a backyard barbecue or looking to elevate your weeknight dinner, these skewers deliver restaurant-quality results with minimal effort. The chimichurri can be made ahead, and the skewers come together quickly, making this an ideal recipe for entertaining.