Grilled Steak and Scallop Skewers with Chimichurri Sauce

Grilled Steak and Scallop Skewers with Chimichurri Sauce

Ingredients:

For the Skewers:

• 1 pound (450 g) beef steak (such as sirloin or tenderloin), cut into 1-inch cubes
• 1 pound (450 g) large sea scallops
• 1 pint cherry tomatoes
• Salt and freshly ground black pepper, to taste
• Olive oil, for drizzling
• Wooden or metal skewers

For the Chimichurri Sauce:

• 1 cup (60 g) fresh parsley leaves, finely chopped
• 1/4 cup (15 g) fresh cilantro leaves, finely chopped (optional)
• 3 cloves garlic, minced
• 1/2 cup (120 ml) olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Chimichurri Sauce:
   • In a medium bowl, combine the chopped parsley, cilantro (if using), minced garlic, olive oil, red wine vinegar, lemon juice, and red pepper flakes. Mix well and season with salt and pepper to taste. Set aside to let the flavors meld.
2. Prepare the Skewers:
   • If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
   • Preheat your grill to medium-high heat.
   • Thread the steak cubes, scallops, and cherry tomatoes alternately onto the skewers.
   • Drizzle the skewers with olive oil and season generously with salt and pepper.
3. Grill the Skewers:
   • Place the skewers on the preheated grill. Cook for about 3-4 minutes per side, or until the steak is cooked to your desired level of doneness and the scallops are opaque and slightly charred.
4. Serve:
   • Transfer the skewers to a serving platter and generously spoon the chimichurri sauce over the top.
   • Serve hot with any remaining chimichurri sauce on the side.

These skewers make for a delicious and impressive meal, perfect for entertaining or a special dinner. Enjoy!

For more details, visit the full recipe

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