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Ingredients
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 (or more to taste)
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
Instructions
Chimichurri Sauce
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Stir all ingredients together in a bowl and leave at room temp for two hours.
Surf and Turf
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If using wooden skewers, make sure to soak them in water for 1 hour to prevent burning.
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Preheat grill to medium-high heat (about 425°F).
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Cut beef into 1″ cubes and then thread steak and shrimp onto skewers.
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Brush oil onto skewers and then lightly salt and pepper both sides
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Cook for 8-10 minutes for turning every four minutes. (You may want to test a shrimp for doneness. We prefer steak Medium-Rare. If you perfer more well done steak you may want to cook the steak and shrimp separately.)
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Remove from heat, drizzle with chimichurri sauce and serve.
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