What’s the perfect summer dinner combination – grilled surf and turf skewers with a tangy homemade chimichurri sauce made with fresh parsley and garlic, perfect for a quick weeknight dinner or family favorite, try making these easy skewers at your next barbecue, Save this idea

grilled surf and turf skewers with chimichurri on a cutting board

Introduction

Imagine a dish that combines the succulence of grilled shrimp and steak with the vibrant, herby flavor of chimichurri sauce, all presented elegantly on a cutting board. This recipe for grilled surf and turf skewers with chimichurri is a masterclass in balance and flavor, using everyday ingredients to create a truly impressive dish. Whether you’re a seasoned chef or a culinary novice, this recipe is designed to be easy to follow and fun to make, with the added bonus of being highly customizable to suit your tastes and dietary preferences.

Why This Works

• Flavor balance and ingredient accessibility: The combination of grilled meats, fresh herbs, and tangy sauce creates a harmonious balance of flavors that is both exciting and approachable. The ingredients are readily available in most supermarkets, making this dish accessible to everyone.
• Ease of preparation: Despite its impressive appearance and complex flavors, this dish is surprisingly easy to prepare. The chimichurri sauce can be made ahead of time, and the skewers can be quickly assembled and grilled to perfection.
• Impressive results with minimal effort: The presentation of the dish, with the colorful skewers arranged on a cutting board and drizzled with chimichurri sauce, makes it perfect for special occasions or dinner parties. The fact that it can be prepared with minimal fuss makes it an ideal choice for busy hosts who want to impress their guests without spending hours in the kitchen.

Key Ingredients

The key ingredients in this recipe include shrimp and steak for the surf and turf element, fresh parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil for the chimichurri sauce, and wooden skewers for assembling the dish. Practical substitutions can be made for some ingredients, such as using chicken or tofu for a vegetarian option, or substituting the parsley with basil or cilantro for a different flavor profile. The chimichurri sauce is a versatile condiment that can be used with a variety of dishes, making it a great addition to your pantry.

Instructions

1. Step 1: Begin by preparing the ingredients. Chop the parsley, oregano, and garlic, and slice the steak and shrimp into bite-sized pieces. Soak the wooden skewers in water to prevent them from burning on the grill.
2. Step 2: Cook the base ingredients. Grill the steak and shrimp until they are cooked through, then set them aside to rest. Meanwhile, combine the chopped herbs, garlic, red pepper flakes, red wine vinegar, and olive oil in a bowl to make the chimichurri sauce.
3. Step 3: Layer flavors or textures. Thread the grilled steak and shrimp onto the skewers, leaving a small space between each piece. Drizzle the chimichurri sauce over the skewers and serve immediately.
4. Step 4: Final touches and plating. Arrange the skewers on a cutting board and garnish with additional parsley and oregano, if desired. Serve with crusty bread or over rice or salad for a complete meal.

Handy Tips

• Use high-quality ingredients: The flavor of the dish will only be as good as the ingredients you use, so choose the freshest herbs and the best quality meat you can find.
• Don’t overcook the meat: The steak and shrimp should be cooked until they are just done, to prevent them from becoming tough and dry.
• Let the meat rest: After cooking, let the meat rest for a few minutes before slicing or serving, to allow the juices to redistribute and the meat to stay tender.

Heat Control

If you’re using a grill to cook the skewers, make sure to preheat it to medium-high heat before adding the meat. Cook the steak and shrimp for 3-4 minutes per side, or until they are cooked through. If you’re using a skillet, heat a couple of tablespoons of oil over medium-high heat and cook the meat for 3-4 minutes per side, or until it’s cooked through. Use a thermometer to check the internal temperature of the meat, and make sure it reaches a safe minimum internal temperature of 145°F for steak and 120°F for shrimp.

Crunch Factor

The crunch factor in this dish comes from the fresh herbs and the grilled meat. To achieve the perfect crunch, make sure to chop the herbs just before using them, and don’t overcook the meat. You can also add some crunchy elements to the dish, such as toasted bread or crispy prosciutto, to add texture and interest.

Pro Kitchen Tricks

• Use a meat thermometer: A meat thermometer is a handy tool that can help you ensure the meat is cooked to a safe internal temperature, without overcooking it.
• Don’t press down on the meat: When cooking the meat, resist the temptation to press down on it with your spatula, as this can squeeze out the juices and make the meat tough.
• Let the meat rest: After cooking, let the meat rest for a few minutes before slicing or serving, to allow the juices to redistribute and the meat to stay tender.

Storage Tips

• Store the chimichurri sauce in an airtight container in the fridge for up to 1 week.
• Store the cooked skewers in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months.
• Reheat the skewers in the oven or on the grill until they’re heated through, or serve them cold as a snack or appetizer.

Gift Packaging Ideas

If you want to give this dish as a gift, consider packaging the chimichurri sauce in a decorative jar or bottle, and serving the skewers on a wooden board or platter. You can also add some gourmet touches, such as artisanal cheese or charcuterie, to make the gift more special. Wrap the board or platter in plastic wrap or aluminum foil, and tie it with a ribbon or twine for a beautiful and elegant presentation.

Flavor Variations

• Different spices: Try adding some smoked paprika or ground cumin to the chimichurri sauce for a smoky or earthy flavor.
• Creative toppings: Top the skewers with some diced onions, bell peppers, or mushrooms for added flavor and texture.
• Ingredient swaps: Substitute the steak with chicken or pork, or use tofu or tempeh for a vegetarian or vegan option.

Troubleshooting

• Texture problems: If the meat is tough or dry, it may be overcooked. Try cooking it for a shorter time, or using a meat thermometer to ensure it reaches a safe internal temperature.
• Ingredient replacements: If you can’t find a particular ingredient, try substituting it with something similar. For example, you can use basil or cilantro instead of parsley, or use lemon juice instead of red wine vinegar.
• Over/undercooking signs: If the meat is overcooked, it will be dry and tough. If it’s undercooked, it will be raw and pink in the center. Use a meat thermometer to ensure it reaches a safe internal temperature, and cook it for the recommended time to avoid overcooking.

FAQs

• Can I freeze it? Yes, you can freeze the cooked skewers for up to 2 months, or store them in the fridge for up to 3 days.
• Is it gluten-free? Yes, this recipe is gluten-free, making it a great option for people with gluten intolerance or sensitivity.
• Can I double the recipe? Yes, you can easily double or triple the recipe to feed a larger crowd. Just make sure to adjust the cooking time accordingly, and use a larger skillet or grill if necessary.

Conclusion

In conclusion, this recipe for grilled surf and turf skewers with chimichurri is a delicious and impressive dish that is perfect for special occasions or dinner parties. With its easy preparation, customizable ingredients, and versatile presentation, it’s a great option for anyone looking to wow their guests with a flavorful and elegant meal. So go ahead, give it a try, and enjoy the oohs and aahs from your friends and family as you present this stunning dish on a cutting board.