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

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

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 (for sauce)

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Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 30 minutes.
Toss steak with olive oil, salt, and pepper. Thread steak, shrimp, bell pepper, and onion alternately onto skewers.
Grill skewers for 8–10 minutes, turning occasionally, until shrimp is opaque and steak reaches desired doneness.
In a bowl, combine parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper. Blend for a smoother texture if desired.
Drizzle chimichurri over skewers or serve on the side. Garnish with chopped parsley.