- 1 2-pound well-marbled sirloin steak (about 1 1/2 inches thick), cut into cubes (16 cubes total)
- 16 large shrimp, peeled and deveined, tails on
- 3/4 cup extra virgin olive oil (EVOO), divided
- Salt and freshly ground black pepper
- 2 tablespoons sweet or smoked paprika, divided
- 4 links cured Spanish chorizo (about 3/4 pound), casings removed, each link cut into 3 chunks
- 1 cup flat leaf parsley leaves, packed
- 1/2 cup sage leaves, loosely packed
- 2-3 sprigs oregano or marjoram, leaves removed from stems
- 1 shallot, chopped
- 2 large cloves garlic, finely chopped or grated
- 1 teaspoon crushed red pepper flakes
- 2-3 tablespoons red wine vinegar
- 2 lemons, cut into wedges
Pre-heat a grill or grill pan to medium-high.
Toss the beef and shrimp separately, each with about 2 tablespoons EVOO, some salt and pepper and about 1 tablespoon paprika. Thread the beef onto metal skewers, alternating with pieces of chorizo. Repeat with the shrimp and chorizo on another set of skewers.
Place the skewers on the hot grill. Cook the beef until seared and cooked to your liking, about 4 minutes per side, and the shrimp is cooked through, about 3 minutes per side.
While the meats are cooking, set up a food processor with the parsley, sage, oregano or marjoram leaves, shallot, garlic, red pepper flakes and red wine vinegar. Pulse to chop up the herbs, then leave the food processor running and stream in the remaining 1/2 cup EVOO (eyeball it) to make a smooth paste. Season with salt and pepper, then reserve the chimichurri.
When the skewers are ready, lay them on a platter and serve with lemon wedges and the chimichurri. Serve Pimiento Rice alongside.