Argentinean Surg and Turf Skewers with Chimichurri

(from castro15’s recipe box)

Serve with Pimiento Rice

Categories: Meals

Ingredients

  • 2 lb. marbled beef sirloin about 1 1/2 inches thick, cut into 16 cubes
  • 16 large shrimp, peeled and deveined, tails on
  • 3/4 cup olive oil
  • Salt and pepper
  • 4 tsp sweet or sweet smoked paprika
  • 3/4 lb. Spanish chorizo, casing removed, cut into 16 pieces
  • 1 cup fresh parsley leaves
  • A couple sprigs of rosemary, leaves stripped from stems
  • 1/2 cup fresh sage leaves
  • 2 to 3 sprigs of fresh oregano, leaves stripped from stems
  • 1 shallot, chopped
  • 2 large garlic cloves, finely chopped or grated
  • 1 tsp crushed red pepper flakes
  • 3 to 4 tbsp. red wine vinegar
  • 2 lemons, cut into wedges

Directions

  1. Preheat a grill or grill pan to medium-high.

  2. Place the beef and shrimp into 2 separate bowls and toss each with about 2 tbsp. olive oil, some salt and pepper, and about 2 tsp paprika. Thread the beef and chorizo alternately onto metal skewers, placing a chunk of sausage after every 2 cubes of beef. For the shrimp skewers alternate shrimp and chorizo.

  3. When the grill is hot, place the beef skewers on first and cook for about 8 minutes for pink meat, turning occasionally.

  4. Place the shrimp on the grill a couple minutes later and cook for 5 to 6 minutes, turning occasionally, or until the shrimp are firm.

  5. Fill a food processor bowl with the parsley, rosemary, sage, oregano, shallots, garlic, red pepper flakes and red wine vinegar. Pulse the machine to chop up the herbs and then turn it on and stream in about 1/2 cup olive oil to make a thick herb sauce. Season the condiment with salt and pepper to taste.

  6. When the skewers are ready, lay them next to rice and serve with the lemon wedges and the chimichurri.

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