Argentinian Gluten-Free Surf and Turf Feast: Steak and Shrimp Skewers with Chimichurri Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1.5 lbs beef sirloin, cut into 1
• inch cubes
• 1 lb large shrimp, peeled and deveined
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions

1. a. Prepare the chimichurri sauce: In a food processor, combine olive oil, red wine vinegar, garlic, parsley, oregano, cumin, smoked paprika, salt, and pepper. Blend until well combined. Set aside to marinate. b. Thread the beef and shrimp onto skewers, alternating between the two. Brush both sides of the skewers with some of the chimichurri sauce. c. Preheat a grill or grill pan to medium high heat. Cook the skewers for 3 4 minutes per side for medium rare beef and 2 3 minutes per side for shrimp, brushing with additional chimichurri sauce during cooking. d. Remove from heat and let rest for a few minutes before serving. Serve with lemon wedges and remaining chimichurri sauce on the side.

Chef’s Insight

The key to a perfect Argentinian steak is letting it rest before cutting into it, allowing the juices to redistribute throughout the meat.

Notes

Be sure to marinate the beef and shrimp for at least 30 minutes, or up to two hours, for maximum flavor.