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 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: Chimichurri Sauce: Stir all ingredients together in a bowl. Leave at room temperature for two hours to allow flavors to meld. 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: 20 minutes | Cooking Time: 10 minutes | Total Time: 2 hours 30 minutes (includes marinating time for sauce) Kcal: 550 kcal | Servings: 4 servings
