Surf and turf, just name a better combination! These tortillas are customizable, so there is something for everyone!
Looking for a delicious option for Fathers Day, Canada Day, 4th of July, or your next BBQ? Try these grilled Marina Del Rey wild-caught Argentinian shrimp (surf) and steak (turf) skewers.
What to serve with surf and turf skewers:
Create a surf and turf platter with grilled tortillas, spicy guacamole, tomatoes, avocados, sliced jalapenos, grilled corn salad, salsa, lime wedges, fresh chopped cilantro, hot sauce and/or any other of your favourite fixings.
Either skewer is also wonderful on their own served with rice or potatoes, grilled veggies, or your favourite fresh salad.
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Cheers! James & Elaine
Surf & Turf Platter
- 14 12" metal skewers (or soaked wooden skewers) Smaller skewers can be used, just adjust the quantites per skewer.
- 3 pounds sirloin tip roast trimmed of excess fat and cut into 1¼ inch cubes
- ½ cup olive oil
- ½ cup soy sauce
- 3 cloves garlic minced
- 1 tbsp Dijon
- 2 tbsp honey
- 1 tbsp fresh rosemary minced
- 1 teaspoon black pepper
- 1-2 red bell pepper seeded and cut in 1¼ inch pieces
- 1-2 green bell pepper seeded and cut in 1¼ inch pieces
- 1 large red onion cut in 1¼ inch pieces
- 16 orange or red grape tomatoes
- 18 Marina Del Rey Wild Caught Colossal Shrimp peeled, tail on (8/12 size)
- ½ teaspoon cayenne
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon honey
- 3 tablespoons lime juice freshly squeezed
- 2 garlic cloves minced
- In a small bowl, whisk together olive oil, soy sauce, garlic, Dijon, honey rosemary and pepper. Add the cubed sirloin to a resealable bag and cover with marinade. Seal bag and let marinate for 30 – 60 minutes in the fridge.
- While the steak is marinating, start preparing the shrimp. Pat shrimp dry and place in a resealable bag.
- Combine all other ingredients in a bowl and pour over shrimp.
- Seal bag and marinate for 15 minutes in the fridge.
Skewer the Steak and Shrimp
- Evenly divide the meal and veggiesfor 8 skewers. Prepare steak skewers beginning with a tomato, alternating meat,with pieces of bell peppers and red onion, then finishing with a tomato.
- Preheat grill to med-high heat.
- Divide the shrimp to fit on 4-6 skewers, then skewer the shrimp.
Time to Grill
- Grill steak skewers over medium-high heat, turning every 2-3 minutes, until all sides of the meat are slightly charred, and vegetables are tender. (About 8 to 12 minutes)
- Cover the steak skewers with foil and let rest.
- While the steak is resting, place the shrimp on the grill and cook for 2-3 minutes per side. The shrimp are cooked when the thickest part hasjust turned slightly white/opaque, and the exterior has a slight pinkish colour.
Surf and Turf Plating
- Create a surf and turf platter with grilled tortillas, spicy guacamole, tomatoes, avocados, sliced jalapenos, grilled corn salad, salsa, lime wedges, fresh chopped cilantro, hot sauce and/or any other of your favourite fixings. Either skewer is also wonderful on their own served with rice or potatoes, grilled veggies, or your favourite fresh salad.
- Skewers can be removed from the steak and shrimp at this point if you would like.
More Wild Argentinan Shrimp recipes to love
- Spicy Linguine with Clams and Shrimp
- Cast Iron Lobster Tails & Wild Shrimp
- Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
- Wild Shrimp Puttanesca
- Grilled Wild Caught Shrimp On Creamy Deviled Eggs
- Crockpot Slow Cooker Shrimp Boil
- Sizzling Shrimp Fajitas
- Ridiculously Good Grilled Shrimp
- Spicy Mussels and Shrimp “Soup”
- Chimichurri Grilled Shrimp with Corn Salsa, Lettuce Wraps