Grilling Seafood surf-and-turf two-zone grilling cilantro-lime ancho rub summer grilling

Texas-Style Surf-and-Turf Skewers

Name: Texas-Style Surf-and-Turf Skewers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb Flank or skirt steak, trimmed and cut into 1–1½" cubes; 1 lb Jumbo Gulf shrimp, peeled & deveined (tails off or on as preferred); 4 tbsp Ancho‑cumin brown‑sugar rub (pre-mix); 2 tsp Kosher salt; 3 tbsp Olive oil; 2 limes + 3 garlic cloves Limes (juice) and garlic (combined: 2 limes + 3 cloves); 1 cup Fresh cilantro, packed and roughly chopped; 1 tsp Smoked paprika; 1 tbsp Red wine vinegar; 8 skewers Wooden skewers, soaked 30 minutes

Charred Texas‑style surf-and-turf skewers: ancho‑cumin brown‑sugar rubbed steak and jumbo Gulf shrimp seared over two‑zone heat and finished with a smoky cilantro‑lime chimichurri. Fast to prep, dramatic to serve—great for late‑summer grilling and backyard gatherings.

0.0(0 reviews)

Prep: 30m · Cook: 15m · Total45 mins

DifficultyMedium

Serves8

AuthorTopshelf Recipes

Ingredient Spotlight

Flank or skirt steak, trimmed and cut into 1–1½" cubes

Flank and skirt are specific beef cuts—flank comes from the abdominal muscles and skirt from the diaphragm—both are long, fibrous, and very flavorful, commonly used in Latin cuisines like carne asada and fajitas. They have a pronounced beefy taste and benefit from marinating and being sliced against the grain; skirt is usually more tender and intensely flavored but also chewier. Find them at butcher counters or well‑stocked supermarkets; good substitutes are hanger steak, flat iron, or a well‑trimmed flank if the other cut isn’t available.

Ingredient Spotlight

Jumbo Gulf shrimp, peeled & deveined (tails off or on as preferred)

“Gulf” shrimp denotes shrimp harvested from the U.S. Gulf of Mexico (common species include white, brown, and pink shrimp) and “jumbo” refers to size; this labeling signals regional origin and often freshness. Flavor-wise they’re similar to other large shrimp—sweet and briny—but the Gulf designation is mainly about source rather than a unique flavor. Substitute with any large/jumbo shrimp or prawns from a trusted seafood counter or frozen bags if Gulf shrimp aren’t available.

Ingredient Spotlight

Ancho‑cumin brown‑sugar rub (pre-mix)

This premade rub centers on ancho chile (dried poblano), cumin, and brown sugar—a blend rooted in Mexican and Tex‑Mex flavor profiles giving mild, fruity chili heat, warm earthy spice, and caramelized sweetness. It smells warm and slightly smoky with sweet notes; you can find it in spice sections or specialty stores, or make a quick substitute by mixing ancho or mild chile powder with ground cumin, brown sugar, smoked paprika and salt to taste.

Author's Note

"This is a bold, Texan take on surf-and-turf that balances a sweet-spicy ancho rub with bright, smoky chimichurri. It’s perfect for a backyard cookout where you want restaurant-style char without complicated technique."

Texas-Style Surf-and-Turf Skewers

This Texas‑Style Surf‑and‑Turf Skewers recipe is built to deliver the best of two worlds—charred, caramelized beef and buttery, snap‑tender Gulf shrimp—without an all‑day commitment. The ancho‑cumin brown‑sugar rub gives the steak a rich, slightly smoky backbone while a quick lime‑garlic marinade keeps shrimp sweet and resilient under high heat. Finishing everything with a smoky cilantro‑lime chimichurri brightens the plate and ties the elements together, cutting through the richness with acidity and herbal lift.

What makes this approach work for weekend hosts is the combination of smart timing and two‑zone grilling: a fast, high‑heat sear to get color and Maillard flavor, then a short move to indirect heat so steak and shrimp reach their ideal doneness without one overcooking the other. The recipe is forgiving and scalable—skewers are dramatic to present and easy for guests to eat—so it’s perfect for late‑summer backyard gatherings, potlucks, or any time you want a grill‑forward showpiece that’s faster than a roast but more composed than burgers.

Plan your timing

Enter your target meal time:

6:07 pm–6:15 pm→Mix the rub and build the smoky cilantro‑lime chimichurri base

6:15 pm–6:23 pm→Season and rest the steak

6:23 pm–6:31 pm→Marinate the shrimp briefly

6:31 pm–6:39 pm→Prepare skewers and set up two‑zone fire

6:39 pm–6:47 pm→Sear over direct heat, then finish to temp using indirect heat

6:47 pm–6:55 pm→Finish with smoky cilantro‑lime chimichurri and serve with quick late‑summer sides

Ingredients

Yield

Instructions

Mix the rub and build the smoky cilantro‑lime chimichurri base

Combine the ancho‑cumin brown‑sugar rub (recipe ratio below) and set half aside for finishing or extra seasoning. Rub ratio: 2 tbsp ancho chili powder : 1 tbsp ground cumin : 2 tbsp packed brown sugar : 1 tsp fine salt — mix thoroughly (this yields ~1/4 cup; use ~4 tbsp for the steak). For the chimichurri, in a bowl whisk together 1 cup chopped cilantro, 1 tbsp red wine vinegar, 1 tsp smoked paprika, juice of 1 lime and 1 minced garlic clove; finish with a drizzle of olive oil after blending—reserve until serving.

For this step

4 tbspAncho‑cumin brown‑sugar rub (pre-mix)
2 limes + 3 garlic clovesLimes (juice) and garlic (combined: 2 limes + 3 cloves)
1 cupFresh cilantro, packed and roughly chopped
1 tspSmoked paprika
1 tbspRed wine vinegar

Mix the rub and build the smoky cilantro‑lime chimichurri base

Season and rest the steak

Pat the steak cubes dry, toss them with 3 tbsp of the ancho rub ensuring even coating, and sprinkle lightly with 1 tsp kosher salt. Let the rubbed steak sit at room temperature for 20–30 minutes while you prep shrimp and preheat the grill; room‑temp resting helps achieve an even medium‑rare without overcooking the shrimp.

For this step

1 lbFlank or skirt steak, trimmed and cut into 1–1½" cubes
2 tspKosher salt

Marinate the shrimp briefly

Whisk together 3 tbsp olive oil, juice of 1 lime, the remaining 2 minced garlic cloves and a pinch of salt to make a quick marinade (ratio roughly 1.5 tbsp oil : 1 tbsp lime juice : 1–2 cloves garlic per 1 lb shrimp). Toss shrimp in the marinade for 10–15 minutes—longer will start to cure them; brief time keeps shrimp tender and responsive to high heat searing.

For this step

1 lbJumbo Gulf shrimp, peeled & deveined (tails off or on as preferred)
3 tbspOlive oil

Prepare skewers and set up two‑zone fire

Soak wooden skewers 30 minutes and preheat your gas or charcoal grill for two‑zone cooking: one high‑heat direct zone (~500°F/260°C) for fast searing and one indirect/medium zone (~350°F/175°C) for finishing. Thread proteins onto skewers using a mixed strategy: make half the skewers all‑beef (3–4 steak cubes each) and half mixed (2 steak cubes + 3 shrimp) or do all separate skewers—separate skewers give the most control so steak can finish indirect while shrimp stay tender.

For this step

8 skewersWooden skewers, soaked 30 minutes

Prepare skewers and set up two‑zone fire

Sear over direct heat, then finish to temp using indirect heat

Sear skewers 1½–2 minutes per side over direct high heat until a good char forms—use tongs, not forks. For mixed skewers or if you prefer to cook both on the same skewer: sear each side 1½ minutes, then move steak to the indirect zone to finish to medium‑rare (internal 130–135°F/54–57°C, another 3–5 minutes), while giving shrimp only an extra 1–2 minutes indirect (they should be opaque and just firm at ~125–130°F). Remove skewers when shrimp are opaque and steak rests near target temp; tent steak skewers and rest 5 minutes before serving.

Finish with smoky cilantro‑lime chimichurri and serve with quick late‑summer sides

Spoon the reserved chimichurri over skewers just before serving for bright, smoky finish. Quick late‑summer sides: char 4 corn ears directly on the grill until blackened, brush with lime butter; toss halved baby potatoes with olive oil, salt and halved cherry tomatoes and warm on the indirect side for 8–10 minutes—serve alongside the skewers for a colorful, fast summer plate.

Tips from the kitchen

Dry Steak Thoroughly

Pat steak cubes completely dry before applying the rub to encourage an immediate sear and prevent steaming, which robs you of crust.

Use Two‑Zone Heat

Start every skewer over direct, high heat to develop char, then move steak to the cooler zone so the interior comes up to temperature without burning the exterior.

Short Shrimp Marinate

Limit shrimp to 10–15 minutes in the lime‑garlic oil; longer will begin to 'cook' them and change their texture to rubbery.

Skewer Spacing Matters

Leave a little gap between pieces so heat circulates; tightly packed proteins take longer to cook and won't char evenly.

Rest Steak Before Serving

Tent the steak skewers for 5 minutes off the heat to let juices redistribute, which keeps the meat juicy when you slice or serve on skewers.

Variations & substitutions

Citrus‑Chipotle Twist

Swap half the ancho powder for chipotle and add orange zest to the chimichurri for a sweeter, smokier profile that pairs well with tropical sides.

All‑Seafood Skewers

Use firm fish like mahi‑mahi or swordfish in place of steak and increase the chimichurri acidity slightly to brighten the seafood; cook fish to just opaque.

Make It Gluten‑Free

All ingredients here are naturally gluten‑free; confirm your brown sugar and ancho powder are uncontaminated and use tamari instead of any soy‑based basting you might add.

Herb‑Forward Chimichurri

Blend half cilantro and half parsley for a greener, less citrus‑forward sauce that lets the rub’s sweetness dominate.

Storage & make-ahead

Store leftover skewered steak and shrimp in an airtight container in the refrigerator for up to 3 days; keep chimichurri in a separate jar for up to 4 days. To reheat, pull meat to room temperature for 20 minutes and warm gently under a broiler or on a hot pan for 1–2 minutes per side to rebuild crust without overcooking the shrimp. You can also chop leftover proteins and toss with fresh chimichurri for a cold salad-style repurpose.

What to serve with it

Serve with charred corn rubbed with lime butter and a warm potato‑and‑tomato salad to echo the smoky and bright elements of the skewers—finish the corn with a sprinkle of cotija or feta for salt contrast. For drinks, an ice‑cold Mexican lager, a citrusy IPA, or a tart paloma complements the lime and smoke; for non‑alcoholic, serve sparkling limeade with a jalapeño slice for an echo of heat. Plate skewers on a long platter with chimichurri drizzled across and extra wedges of lime for squeezing.

Frequently asked questions

What internal temperature should I aim for?

Pull steak skewers at 130–135°F (54–57°C) for medium‑rare as carryover will raise the temp slightly while resting; shrimp are done at about 125–130°F when opaque and just firm.

How do I prevent shrimp from getting rubbery?

Keep the lime‑garlic marinade brief (10–15 minutes) and avoid overcooking—sear quickly over high heat and only give them a short time on the indirect side if needed.

Can I use metal skewers instead?

Yes—metal skewers conduct heat and speed cooking, so either reduce cooking time slightly or remove them from the direct zone earlier to avoid overcooking the proteins.

Can I assemble skewers ahead of time?

You can prep and thread the proteins up to a few hours ahead, covered and refrigerated; take them back to room temperature for 20 minutes before grilling for more even cooking.

How long does chimichurri keep?

Stored in an airtight jar in the fridge, chimichurri will keep 3–4 days, and the flavors often mellow and marry better after a few hours; bring it to room temperature before serving so the oil loosens.

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Ingredients

8 servings

Step 1: Mix the rub and build the smoky cilantro‑lime chimichurri base

Ancho‑cumin brown‑sugar rub (pre-mix)4 tbsp
Limes (juice) and garlic (combined: 2 limes + 3 cloves)2 limes + 3 garlic cloves
Fresh cilantro, packed and roughly chopped1 cup
Smoked paprika1 tsp
Red wine vinegar1 tbsp

Step 2: Season and rest the steak

Flank or skirt steak, trimmed and cut into 1–1½" cubes1 lb
Kosher salt2 tsp

Step 3: Marinate the shrimp briefly

Jumbo Gulf shrimp, peeled & deveined (tails off or on as preferred)1 lb
Olive oil3 tbsp

Step 4: Prepare skewers and set up two‑zone fire

Wooden skewers, soaked 30 minutes8 skewers

Nutrition Facts

Per serving: 1 serving (about 350g)

Calories620

Total Fat39g

Saturated Fat10g

Trans Fat0g

Polyunsaturated Fat4g

Monounsaturated Fat18g

Total Carbohydrates10g

Dietary Fiber2g

Total Sugars4g

Protein46g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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