Sizzling Skewers: Surf & Turf Meets Chimichurri 
**Ingredients:**
**For Chimichurri Sauce:**
– 1 cup olive oil
– Ā½ cup red wine vinegar
– 2 cloves garlic, minced
– ā
cup minced shallot
– ā
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
– ā
tsp cayenne pepper
**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
**Directions:**
1. **Chimichurri Sauce:**
– In a bowl, stir together all the ingredients.
– Let sit at room temperature for 2 hours to allow the flavors to meld.
2. **Surf and Turf:**
– If using wooden skewers, soak them in water for 1 hour to prevent burning.
– Preheat the grill to medium-high heat (about 425Ā°F).
– Cut the beef into 1″ cubes and thread the steak and shrimp onto skewers.
– Brush the skewers with olive oil and season lightly with salt and pepper.
– Grill for 8-10 minutes, turning every 4 minutes, until the shrimp is cooked through and the steak reaches your desired doneness.
– Remove from heat, drizzle with chimichurri sauce, and serve.
**Prep Time:** 20 minutes
**Cooking Time:** 10 minutes
**Total Time:** 2 hours 30 minutes (includes marinating time for sauce)
**Calories:** 550 kcal
**Servings:** 4
Enjoy your flavorful and sizzling surf and turf skewers! 
