Skewers: Surf & Turf Meets Chimichurri
Ingredients:
For Chimichurri Sauce:
1 cup olive oil
½ cup red wine vinegar
2 cloves garlic, minced
⅔ cup minced shallot
⅔ 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
⅛ 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 425°F).
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 do
