Surf & Turf Meets Chimichurri
Ingredients:
For the Chimichurri Sauce:
1 cup olive oil
½ cup red wine vinegar
2 cloves garlic, minced
⅔ cup minced shallot
⅔ cup fresh parsley, minced
2 teaspoons fresh basil, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh cilantro, chopped
1 jalapeno, finely chopped
1 teaspoon sea salt
⅛ teaspoon cayenne pepper (adjust for spice preference)
For the Surf and Turf:
3 pounds sirloin steak, cut into 1-inch cubes
16 ounces jumbo shrimp, peeled and deveined, tail-on
1 tablespoon olive oil
Salt and pepper, to taste
Instructions:
Make the Chimichurri Sauce:
In a bowl, combine the olive oil, red wine vinegar, garlic, shallots, parsley, basil, thyme, oregano, cilantro, jalapeño, sea salt, and cayenne pepper. Stir well and let the mixture sit at room temperature for 2 hours to allow the flavors to blend together.
Prepare the Skewers:
If using wooden skewers, soak them in water for 1 hour to prevent burning. Preheat your grill to medium-high heat (about 425°F).
Assemble the Skewers:
Thread the sirloin steak cubes and jumbo shrimp onto the skewers, alternating between the two. Brush the skewers with olive oil and season them lightly with salt and pepper.
Grill:
Place the skewers on the grill and cook for 8-10 minutes, turning every 4 minutes, until the shrimp is cooked through and the steak reaches your desired doneness.
Serve:
Remove the skewers from the grill and drizzle with the chimichurri sauce. Serve immediately.