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

Instructions:

1. Chimichurri Sauce:

• Stir all ingredients together in a bowl.
• Leave at room temperature for two hours to allow flavors to meld.

1. 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 done and steak reaches desired doneness.
• Remove from heat, drizzle with chimichurri sauce, and serve.

Prep Time: 2 hours | Cooking Time: 10 minutes | Total Time: 2 hours 10 minutes | Servings: 6