Skewers Surf & Turf Meets Chimichurri
Ingredients:
– 500 grams of beef steak, cut into chunks
– 500 grams of shrimp, peeled and deveined
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 8 wooden or metal skewers
For the Chimichurri Sauce:
– 1 cup fresh parsley, finely chopped
– 4 cloves garlic, minced
– 1/2 cup olive oil
– 1/4 cup red wine vinegar
– 1 teaspoon red pepper flakes (adjust for spice preference)
– Salt, to taste
Instructions:
1. In a bowl, mix the beef chunks with olive oil, salt, and pepper. Set aside to marinate for about 30 minutes.
2. For the chimichurri sauce, combine parsley, garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a separate bowl. Mix well and let it sit for at least 15 minutes to allow the flavors to blend.
3. Preheat your grill or grill pan over medium-high heat.
4. Thread the marinated beef onto skewers, alternating with shrimp.
5. Grill the skewers for about 3-4 minutes on each side, until the beef is cooked to your desired doneness and the shrimp is pink and opaque.
6. Remove the skewers from the grill and let them rest for a few minutes.
7. Serve the skewers with chimichurri sauce drizzled over the top or on the side for dipping.
Notes:
– Feel free to add bell peppers or zucchini to the skewers for extra veggies.
– Adjust the spiciness of the chimichurri sauce by adding more or less red pepper flakes.