“Grilled Surf & Turf Skewers with Chimichurri: A Flavor-Packed Summer Feast”

In a bowl, combine the olive oil, garlic powder, smoked paprika, salt, and pepper. Toss the cubed steak and shrimp in the mixture until evenly coated. Allow the steak and shrimp to marinate for at least 20-30 minutes at room temperature.
Make the Chimichurri Sauce:

While the steak and shrimp are marinating, prepare the chimichurri sauce. In a food processor or blender, combine the parsley, red wine vinegar, minced garlic, red pepper flakes, olive oil, oregano, salt, and pepper. Pulse until the herbs are finely chopped and the sauce is well mixed. Taste and adjust seasoning as needed. Set aside.
Assemble the Skewers:

Preheat your grill or grill pan to medium-high heat. Thread the marinated steak and shrimp alternately onto skewers. If you’re using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
Grill the Skewers:

Place the skewers on the preheated grill and cook for about 2-3 minutes per side for shrimp, and 4-5 minutes per side for steak, depending on your desired level of doneness. Make sure to rotate the skewers for even cooking. For medium-rare steak, aim for an internal temperature of 130°F (54°C).
Serve:

Once cooked, remove the skewers from the grill and transfer to a serving platter. Drizzle the chimichurri sauce generously over the grilled skewers. Serve immediately with your favorite sides such as grilled vegetables, rice, or a crisp salad.
Serving and Storage Tips: