Ingredients

For the Chimichurri:
  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt
  • 3-4 garlic cloves, minced
  • 1 shallot , finely diced
  • 1 jalapeño or serrano pepper, seeded, finely diced
  • 1/2 cup fresh cilantro, minced
  • 1/2 cup fresh flat leafy parsley, minced
  • 1 teaspoon dried oregano
  • 1/3 - 1/2 cup olive oil, taste as you go

For the Surf & Turf:
  • 1.5 - 2 pounds skirt steak, trimmed, tenderized
  • 1-2 pounds fresh large shrimp, peeled, deveined
  • 1-2 pints cherry tomatoes, on the vine
  • 1 pound shishito peppers, cut in half
  • 1 - 2 tablespoons vegetable oil, for the pan
  • 1 - 2 tablespoons olive oil
  • fresh ground pepper
  • salt
  • Skewers, 8 inches in length

Directions

  1. Preparation for Chimichurri: Mix vinegar, salt, garlic, shallot and jalapeño or Serrano pepper together in a medium-sized bowl and let sit for 15 minutes.
  2. Stir in parsley, cilantro and oregano.
  3. Whisk in the oil slowly until well combined, but not too oily.
  4. Season with salt to taste. (Store in fridge, in a sealed container for up to one week.)
  5. Preparation for Surf & Turf Skewers: Sprinkle steak with salt and pepper and allow to rest at room temperature for 30 minutes.
  6. Thinly slice the steak into strips or dice into 1-1.5 inch cubes for skewers
  7. Peel the shrimp by pulling the outer shell off starting from the legs
  8. To devein the shrimp, simply cut a shallow slit down the middle of the back to expose the dark intestine.
  9. Gently remove it with a pairing knife, rinse under cold water and set aside
  10. Toss shrimp, tomatoes and shishito peppers with olive oil, salt and pepper.
  11. Assemble steak, tomatoes, peppers and shrimp on skewers in a random order.
  12. Add 1-2 tablespoons of vegetable oil to an Anolon Try Ply Grill Pan, and turn burners to medium-high heat.
  13. Cook skewers for 3-4 minutes per side until char marks appear and meat is cooked through.
  14. Lightly brush the cooked skewers with chimichurri sauce and enjoy!
  • Cuisine: American
  • Course: Entrée