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Argentinean Surf & Turf Skewers with Chimichurri

Ingredients

serves 4

2-pound marbled beef sirloin about 1 1/2 inches thick, cut into 16 cubes
16 large shrimp, peeled and deveined, tails on
3/4 cup EVOO (extra-virgin olive oil)
Salt and pepper
4 teaspoons sweet or sweet smoked paprika
3/4 pound Spanish chorizo, casing removed, cut into 16 pieces
1 cup packed fresh flat-leaf parsley leaves
A couple sprigs of rosemary, leaves stripped from stems
1/2 cup loosely packed fresh sage leaves
2 to 3 sprigs of fresh oregano or marjoram, leaves stripped from stems
1 shallot, chopped
2 large garlic cloves, finely chopped or grated
1 teaspoon crushed red pepper flakes
3 to 4 tablespoons red wine vinegar (eyeball it)
2 lemons, cut into wedges

  1. Step 1

    Preheat a grill or grill pan to medium-high.

    Step 2

    Place the beef and shrimp into 2 separate bowls and toss each with about 2 tablespoons EVOO, some salt and pepper, and about 2 teaspoons 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.

    Step 3

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

    Step 4

    Fill a food processor bowl with the parsley, rosemary, sage, oregano or marjoram, 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 EVOO to make a thick herb sauce. Season the condiment with salt and pepper to taste.

    Step 5

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

Rachael Ray's Look + Cook