#Grilled Surf & Turf Skewers with Chimichurri

[toyastales]

Grilled Surf & Turf Skewers with Chimichurri

[ultrajaphunter]

Skewers Surf & Turf Meets Chimichurri Ingredients: Skewers: 1 lb large shrimp, peeled and deveined 1 lb beef sirloin, cut into 1-inch cubes 1 red bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 2 tbsp olive oil 2 cloves garlic, minced 1 tsp paprika 1 tsp dried oregano Salt and pepper to taste Chimichurri Sauce: 1 cup fresh parsley, finely chopped 1/2 cup fresh cilantro, finely chopped 4 cloves garlic, minced 1/4 cup red wine vinegar 1/2 cup olive oil 1 tsp dried oregano 1/2 tsp red pepper flakes (optional) Salt and pepper to taste Instructions: Prepare the Chimichurri Sauce: Make the Chimichurri: In a medium bowl, combine the chopped parsley, chopped cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes (if using), salt, and pepper. Mix well and set aside to allow the flavors to meld. Prepare the Skewers: Marinate the Shrimp and Beef: In a large bowl, combine the olive oil, minced garlic, paprika, dried oregano, salt, and pepper. Add the shrimp and beef cubes, tossing to coat evenly. Let marinate for at least 15-20 minutes. Assemble the Skewers: Thread the shrimp, beef cubes, red bell pepper, yellow bell pepper, and red onion onto skewers, alternating ingredients. Cook the Skewers: Preheat the Grill: Preheat your grill to medium-high heat. Grill the Skewers: Place the skewers on the grill and cook for 4-5 minutes per side, or until the shrimp are pink and opaque and the beef is cooked to your desired level of doneness. Serve: Plate the Skewers: Remove the skewers from the grill and transfer to a serving platter. Top with Chimichurri: Spoon the chimichurri sauce over the skewers or serve it on the side for dipping.

[rickchung]

2019 Dine Out Vancouver Festival x Granville Island.

Surf & Turf: 6 oz. Alberta strip loin steak with scallop and prawn skewer, confit garlic whipped potatoes, roasted acorn squash, organic vegetable medley, celeriac purée, and red wine jus from The Vancouver Fish Company.

3-piece grilled lamb rack with lemon herb gnocchi and chimichurri from Dockside Restaurant.