Surf and turf skewers with chimichurri sauce

★Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 lb (450 g) beef tenderloin or sirloin, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Wooden or metal skewers
• Salt and pepper, to taste

• For the Chimichurri Sauce*

• 1/2 cup fresh cilantro, finely chopped
• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• 1 tsp dried oregano
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1/2 tsp red pepper flakes (optional)

★Instructions

• Prepare the Chimichurri Sauce*

1. In a medium bowl, combine the parsley, cilantro, and minced garlic.
2. Stir in the olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes (if using), salt, and pepper.
3. Mix well and set aside. Let the flavors meld while you prepare the skewers.

• Prepare the Skewers*

1. In a large bowl, toss the beef cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until well coated.
2. Do the same with the shrimp in a separate bowl, adding a bit more olive oil if needed.
3. Thread the beef and shrimp onto the skewers, alternating between the two.

• Cook the Skewers*

1. Preheat a grill or grill pan to medium-high heat.
2. Place the skewers on the grill and cook for about 2-3 minutes per side, or until the beef is cooked to your desired level of doneness and the shrimp are pink and opaque.
3. Remove from the grill and let rest for a couple of minutes.

Enjoy!