What makes the perfect summer dinner party dish? Grilled surf and turf skewers with fresh chimichurri sauce are a quick and easy homemade solution, featuring tender shrimp and steak, all on one effortless weeknight dinner plate. Save this idea for your next outdoor gathering.

grilled surf and turf skewers with chimichurri on a cutting board

Introduction

Imagine the perfect summer evening: warm weather, good company, and a dish that embodies the essence of luxury and simplicity all at once. Grilled surf and turf skewers with chimichurri on a cutting board bring together the best of both worlds – the tender richness of steak and the succulent freshness of seafood, all tied together with the vibrant, herby flavor of chimichurri sauce. This recipe is not just about the food; it’s about the experience. With everyday ingredients and a bit of creativity, you can create a dish that’s both impressive and effortless, perfect for a special occasion or a casual gathering with friends. The beauty of this recipe lies in its ease, flavor, and the room it leaves for personal touches and creativity, making it a standout for any occasion.

Why This Works

• Flavor balance and ingredient accessibility: The combination of grilled meats and seafood with the freshness of chimichurri sauce creates a balanced flavor profile that’s both sophisticated and approachable. The ingredients are readily available, making this dish accessible to anyone looking to elevate their dining experience.
• Ease of preparation: Despite its impressive presentation, this dish is surprisingly easy to prepare. The skewers can be assembled in advance, and the chimichurri sauce can be made ahead of time, reducing last-minute stress.
• Impressive results with minimal effort: The presentation of grilled surf and turf skewers on a cutting board, drizzled with chimichurri sauce, is inherently impressive. It looks like a dish from a high-end restaurant but requires minimal fuss and effort, making it perfect for entertaining.

Key Ingredients

The main ingredients for this recipe include high-quality steak (such as ribeye or sirloin), your choice of seafood (shrimp, scallops, and fish work well), fresh parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. For practical substitutions, you can use different types of protein like chicken or tofu for a non-seafood option, and various herbs like basil or cilantro to change up the flavor of the chimichurri. The key is to focus on fresh, high-quality ingredients to ensure the best flavor.

Instructions

1. Step 1: Begin by preparing your ingredients. Chop the parsley, oregano, and garlic for the chimichurri sauce. Cut the steak and seafood into bite-sized pieces and season with salt, pepper, and any other desired spices.
2. Step 2: Cook the base ingredients. Grill the steak and seafood until they’re cooked through. For the chimichurri, combine the chopped herbs, garlic, red pepper flakes, red wine vinegar, and olive oil in a bowl and mix well.
3. Step 3: Layer flavors or textures. Assemble the skewers by alternating pieces of steak and seafood. Drizzle the chimichurri sauce over the top of the skewers to add flavor and moisture.
4. Step 4: Final touches and plating. Place the grilled skewers on a cutting board and serve immediately. You can garnish with additional parsley or oregano, and serve with crusty bread or over rice to soak up the chimichurri sauce.

Handy Tips

• Make sure to soak the skewers in water for at least 30 minutes before grilling to prevent them from burning. Also, don’t overcrowd the skewers, as this can make them difficult to cook evenly.
• For a smoky flavor, add a bit of smoked paprika to the chimichurri sauce. You can also adjust the level of heat in the sauce by adding more or less red pepper flakes.
• Avoid pressing down on the steak or seafood with your spatula while they’re grilling, as this can squeeze out juices and make the meat tough.

Heat Control

When grilling, it’s essential to control the heat to achieve the perfect doneness. For steak, aim for medium-rare to medium, depending on your preference. Seafood typically cooks quickly, so keep an eye on it to prevent overcooking. Ideal grilling temperatures are between medium-high to high heat, around 400°F to 450°F. Timing will depend on the thickness of your steak and seafood, but as a general rule, cook for 4-6 minutes per side for steak and 2-4 minutes per side for seafood. Signs of doneness include a nice char on the outside and the meat feeling firm to the touch but still yielding to pressure.

Crunch Factor

The crunch factor in this dish comes from the fresh herbs in the chimichurri sauce and the slight char on the grilled meats and seafood. To achieve this, make sure not to overprocess the herbs when making the chimichurri, and don’t be afraid to get a good sear on the grill. The texture should be a beautiful balance of tender meats, crunchy herbs, and the slight crispness of a well-grilled exterior.

Pro Kitchen Tricks

• Use a meat thermometer to ensure your steak and seafood are cooked to a safe internal temperature. For steak, this is at least 135°F for medium-rare, and for seafood, it’s typically around 145°F.
• To prevent the skewers from sticking to the grill, brush the grates with oil before heating up. You can also use a small amount of oil to brush the skewers themselves before grilling.
• For easier cleanup, line your cutting board with parchment paper or a silicone mat before assembling the skewers. This will catch any juices or sauce drips, making cleanup a breeze.

Storage Tips

• Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for a few minutes until warmed through.
• The chimichurri sauce can be made ahead and stored in the fridge for up to a week. Give it a good stir before using and adjust the seasoning as needed.
• For the best results, store the components separately – the grilled skewers, the chimichurri sauce, and any sides like bread or rice. This will prevent sogginess and keep each component fresh.

Gift Packaging Ideas

If you’re looking to give this dish as a gift, consider packaging the chimichurri sauce in a decorative jar with a ribbon and including a set of skewers with a recipe card. You could also assemble the skewers and wrap them individually in plastic wrap or aluminum foil, placing them in a gift basket with a side of bread or a salad. For a more rustic touch, use a wooden cutting board as the base of your gift, arranging the skewers and sauce in a visually appealing way.

Flavor Variations

• Different spices: Try adding some cumin for a smoky flavor or coriander for a slightly sweet and citrusy note.
• Creative toppings: In addition to chimichurri, you could top your skewers with a dollop of tzatziki sauce, a sprinkle of feta cheese, or some sliced olives for added flavor and texture.
• Ingredient swaps: Experiment with different types of protein like lamb, pork, or vegetables for a vegetarian option. You can also swap out the parsley in the chimichurri for other herbs like dill or tarragon.

Troubleshooting

• Texture problems: If your steak or seafood becomes tough, it may be overcooked. Try adjusting your grill time and temperature. For a more tender bite, make sure to not overcrowd the skewers and to cook them at the right heat.
• Ingredient replacements: If you can’t find a specific ingredient, don’t be afraid to substitute. For example, you could use lemon juice instead of red wine vinegar in the chimichurri or substitute the steak with chicken.
• Over/undercooking signs: Keep an eye on your skewers while they’re grilling. If they’re undercooked, they’ll feel soft and squishy to the touch. If they’re overcooked, they’ll be hard and dry. Adjust your cooking time accordingly to achieve the perfect doneness.

FAQs

• Can I freeze it? Yes, you can freeze the grilled skewers for up to 2 months. Simply place them in an airtight container or freezer bag and thaw overnight in the fridge when you’re ready to eat them. The chimichurri sauce can also be frozen for up to 6 months.
• Is it gluten-free? Yes, this recipe is naturally gluten-free, making it a great option for those with dietary restrictions. Just be sure to check the ingredients of any store-bought items, like the red wine vinegar, to ensure they are gluten-free.
• Can I double the recipe? Absolutely, this recipe can be easily doubled or tripled to feed a larger crowd. Just keep in mind that you may need to adjust the cooking time slightly if you’re grilling a large number of skewers at once.

Conclusion

Grilled surf and turf skewers with chimichurri on a cutting board are more than just a meal; they’re an experience. With their elegant presentation, rich flavors, and ease of preparation, they’re perfect for any occasion, from a romantic dinner for two to a large gathering with friends. Don’t be afraid to get creative with the recipe, substituting different proteins or herbs to make it your own. And remember, the key to a successful dish is in the details – the freshness of the ingredients, the balance of flavors, and the love you put into preparing it. So go ahead, fire up the grill, and create a culinary masterpiece that will leave everyone impressed and wanting more.