Surf & Turf Skewers Meet Chimichurri

Introduction:

There’s something undeniably festive about skewers. When paired with a vibrant chimichurri, these Surf & Turf Skewers become a show-stopping meal perfect for any outdoor gathering or sophisticated dinner party. Combining the luxurious flavors of the sea with the hearty, robust essence of the land, this recipe promises not only a tantalizing taste experience but also an eye-catching centerpiece on your dining table.

Ingredients:

For the skewers:

• 1 pound large shrimp, peeled and deveined
• 1 pound beef tenderloin, cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 8 wooden or metal skewers (if using wooden, soak in water for 30 minutes prior to grilling)

For the chimichurri:

• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions:

1. Prepare the Chimichurri:
   • In a medium bowl, combine the parsley, cilantro, red wine vinegar, garlic, red pepper flakes, and olive oil. Whisk until well mixed.
   • Season with salt and pepper according to your preference. Let the sauce sit for at least 10 minutes to allow the flavors to meld together. For best results, prepare this a day ahead.
2. Marinate the Meats:
   • In a large bowl, toss the shrimp and beef tenderloin cubes with olive oil, salt, and black pepper.
   • Cover and refrigerate for at least 30 minutes to 2 hours, allowing the flavors to infuse.
3. Assemble the Skewers:
   • Thread the shrimp, beef cubes, and pieces of red and yellow bell pepper alternately onto the skewers.
4. Grill the Skewers:
   • Preheat your grill to medium-high heat.
   • Grill the skewers, turning occasionally, until the shrimp are pink and opaque and the beef is cooked to your desired doneness, about 2-3 minutes per side for medium-rare.
5. Serving:
   • Arrange the hot skewers on a platter.
   • Drizzle with the chimichurri sauce or serve it on the side for dipping.
   • Garnish with additional parsley if desired.