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Grilled Chimichurri Surf N Turf Kabobs - Low Key Cooking

Grilled Chimichurri Surf N Turf Kabobs

by | Nov 11, 2015 | Mediterranean Cuisine

Grilled Chimichurri Surf N Turf Kabobs

I was cruising through the grocery store the other day looking for something to make when I saw the shrimp on sale for $4.99/lb. I’ve done several asian dishes with shrimp lately so I wanted to switch things up. That’s when I saw the thin strip flank steak on sale as well and decided that Surf N Turf was a winner. A simple cajun dry rub seemed easy enough but I figured why not try something new right? So I decided to take a stab at the Argentinian grilling sauce Chimichurri. I quickly discovered that I’ve been missing out on one of the best grilling sauces I had never thought to try. This sauce is relatively simple and most of the ingredients are actually items that most people have around the kitchen already. So give these Grilled Chimichurri Surf N Turf Kabobs a try and I guarantee it’ll be a new favorite of yours as well.

Serves 2

Time:

  • Prep Time – 15 Minutes
  • Cook Time – 10 Minutes

Cost:

  • I bought the pre packaged flank steak at Ralph’s for 4$ and I only needed half a pound of shrimp. The majority of everything else I already had laying around so even if you have to buy everything here it shouldn’t be more than $10-$12.

What You’ll Need: 

  • 1/2 lb Uncooked jumbo shrimp
  • 3/4 lb Flank steak or your steak of choice
  • 1/2 White Onion
  • BBQ Kabob Skewers

For the Chimichurri Sauce:

  • 4 cloves garlic (minced)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp Sriracha 
  • 1/2 tsp red chili flakes
  • 1 tsp ground oregano
  • 1 cup minced parsley (lightly packed)
  • 2 shallots or 1/4 white onion (minced)
  • 3/4 cup olive oil
  • 3 tbsp cooking sherry
  • 1 large lemon (squeeze the juice out into the sauce)

Directions:

First soak your kabob skewers in water to prep them for the grill. Then start by preparing all of your ingredients (mince the garlic, shallots and parsley then combine the rest of the ingredients in a medium size mixing bowl). Mix as thoroughly as possible to get everything combined. Cut your white onion into small pieces as seen in the picture. Next peel the skin off of the shrimp but leave the tails. Cut the thin flank steak into 1 sq. inch pieces. Lightly season the steak and shrimp with salt and pepper. Place all of the shrimp and steak in the Chimichurri sauce bowl and stir to get the sauce all over the the meat. Now prep the kabobs going onion, steak, shrimp, steak, onion. Repeat twice on each skewer until all of your meat is used. Place the skewers on the grill and rotate until the meat is cooked through (6-8 minutes). Remove from the grill then serve and enjoy!