A perfect summer meal featuring tender beef steak, succulent shrimp, and vibrant veggies, all grilled and topped with a zesty chimichurri sauce.

Grilled Steak and Shrimp Skewers with Chimichurri Sauce

Why You’ll Love It

Combines land and sea: steak + shrimp
Bright, flavorful chimichurri sauce
Ideal for BBQs, gatherings, or quick dinners
Customizable and naturally gluten-free

Ingredients

For the Skewers

1 lb beef steak (sirloin or ribeye), cut into 1-inch cubes
1 lb shrimp, peeled and deveined
1 bell pepper, cut into chunks
1 red onion, cut into chunks
2 tbsp olive oil
Salt and black pepper, to taste
Wood or metal skewers

For the Chimichurri Sauce

1 cup fresh parsley, finely chopped
¼ cup olive oil
2 tbsp red wine vinegar
2 garlic cloves, minced
1 tsp red pepper flakes (adjust to taste)
Salt and black pepper, to taste

Instructions

Prep the Grill:
Preheat grill or grill pan to medium-high. Soak wooden skewers in water for 30 mins if using.
Assemble the Skewers:
Toss steak with olive oil, salt, and pepper. Thread steak, shrimp, bell pepper, and onion alternately onto skewers.
Grill the Skewers:
Grill for 8–10 minutes, turning occasionally. Shrimp should be opaque; steak should be medium-rare or to your preference.
Make the Chimichurri:
Combine parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper. Blend briefly for smoother texture if desired.
Serve:
Drizzle chimichurri over skewers or serve on the side. Garnish with chopped parsley.

Serving Info

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes

Variations

Add zucchini, cherry tomatoes, or mushrooms
Swap beef with chicken or lamb
Use extra red pepper flakes for heat

Storage & Reheating

Store: In an airtight container for up to 2 days. Keep sauce separate.
Reheat: On grill or in a skillet until warm. Stir sauce before serving.

FAQs

1. Can I use chicken instead of steak?
Yes, chicken breast works well too.

2. How to tell if steak is medium-rare?
Use a meat thermometer (130°F / 54°C) or finger test.

3. Can I make chimichurri ahead of time?
Yes, it’s even better after a few hours.

4. Can I use a stovetop grill pan?
Yes, preheat to medium-high before grilling.

5. What can I use instead of red wine vinegar?
Apple cider or white wine vinegar.

6. Are these skewers gluten-free?
Yes, naturally gluten-free.

7. How long can I marinate the steak?
Up to 2 hours, but 30 minutes is enough.

8. Can I grill veggies separately?
Yes, just cut to a similar size for even cooking.

9. Can I use the oven?
Yes, bake at 400°F (200°C) for 10–12 minutes, flipping halfway.

10. Can I use frozen shrimp?
Yes, thaw and pat dry before using.

Conclusion

This dish is a delicious, colorful, and fresh option for summer. Whether grilled outside or cooked indoors, these steak and shrimp skewers with chimichurri are sure to impress!