Texas-Style Surf-and-Turf Skewers

How to Make Texas-Style Surf-and-Turf Skewers

1. 1

   Step 1: 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)
   • 1 cupFresh cilantro, packed and roughly chopped
   • 1 tspSmoked paprika
   • 1 tbspRed wine vinegar
   
2. 2

   Step 2: 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
   
3. 3

   Step 3: 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
   
4. 4

   Step 4: 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
   
5. 5

   Step 5: 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.
   
6. 6

   Step 6: 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.
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.