Skewers: Surf & Turf Meets Chimichurri

Ingredients:

For Chimichurri Sauce:

1 cup olive oil

cup red wine vinegar

2 cloves garlic, minced

cup minced shallot

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

tsp cayenne pepper or more to taste

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:

Chimichurri Sauce:

Stir all ingredients together in a bowl.

Leave at room temperature for two hours to allow flavors to meld.

Surf and Turf:

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

Preheat grill to medium-high heat about 425F.

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

Brush oil onto skewers and then lightly season with salt and pepper.

Grill for 8-10 minutes, turning every four minutes, until shrimp is done and steak reaches 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

Kcal: 550 kcal Servings: 4 servings

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