Barbecue Steak and Surf Delight

Name: Barbecue Steak and Surf Delight
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 ribeye steaks; 1/4 cup soy sauce; 2 cloves garlic, minced; 2 tablespoons brown sugar; 1 teaspoon black pepper; 1 tablespoon olive oil; 1 pound large shrimp, peeled and deveined; 1 tablespoon lemon juice; 1 teaspoon garlic powder; Salt and pepper to taste; 4 skewers, soaked in water; 1/2 cup parsley, chopped; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 2 cloves garlic, minced; 1/2 teaspoon red pepper flakes; Salt to taste

Highlighted under: Worldly Flavor Collection

When I think of summer get-togethers, nothing quite compares to the mouthwatering combination of barbecue steak and surf. I love how this dish brings together two incredible textures and flavors, creating a meal that everyone raves about. The smoky char from the grill on tender steak perfectly balances the succulent freshness of the seafood. Every bite is a delicious reminder of lazy afternoons spent with friends and family. It’s an extraordinary dish that continues to impress and creates unforgettable memories at the dining table.

Created by

Tom

Last updated on 2026-01-05T20:18:29.993Z

Last weekend, I decided to take advantage of the sunny weather and fire up the grill. I had been experimenting with marinades, and finally landed on a combination of soy sauce, garlic, and a hint of brown sugar that perfectly complements the beef. The addition of shrimp skewers seasoned with a twist of lemon added a delightful freshness that made my guests come back for seconds!

One key tip I learned while grilling is to let the meat rest for a few minutes after cooking. This allows the juices to redistribute, resulting in a more flavorful and tender steak. Pair that with a zesty chimichurri sauce, and you've got yourself a dish that elevates outdoor dining to a whole new level!

        Why You Will Love This Recipe
        A perfect harmony of smoky steak and fresh seafood flavors.
The marinade infuses the meat with incredible depth and tenderness.
It's ideal for summer barbecues and impressing your guests!

      

The Importance of Marinades

Marinating the ribeye steaks is crucial for building flavor and tenderness. The combination of soy sauce and brown sugar not only adds a savory-sweet element but also helps break down the meat fibers, enhancing juiciness. I recommend marinating for at least 30 minutes, but for an even deeper flavor, you can let it sit for up to 2 hours in the refrigerator. Just be cautious not to exceed this time, as the meat can become too salty.

The olive oil in the marinade helps to promote even cooking and keep the steak moist on the grill. Always make sure to bring the steak to room temperature for about 15 minutes before grilling, as this ensures more even cooking and avoids a cold center.

Perfectly Grilled Shrimp

When preparing the shrimp skewers, it's essential to use fresh, high-quality shrimp for the best flavor. Always peel and devein them to ensure they cook evenly. If you're short on time, frozen shrimp can work; just be sure to thaw them completely and pat dry before marinating. To avoid sticking, oil your grill grates before placing the shrimp skewers on them.

Grilling your shrimp should be quick—just 2-3 minutes on each side over medium-high heat. Look for that beautiful pink coloration and firm texture to know they're ready. Be careful not to overcook them, as they can become rubbery. Skewering them makes flipping easier and helps prevent loss of any that may slip through the grates.

Chimichurri Sauce Variations

Chimichurri is incredibly versatile; while traditional recipes use parsley, feel free to blend in additional herbs like cilantro or oregano for a unique twist. You can also adjust the heat by increasing the quantity of red pepper flakes or even adding a pinch of cayenne pepper for an extra kick. Just remember to taste as you go—this will help you find the perfect balance for your palate.

If you want to prepare your chimichurri sauce in advance, it can be made a day ahead and stored in the refrigerator for up to a week. The flavors will meld beautifully over time, but make sure to give it a good stir before serving, as the oil may separate.

Ingredients

Gather these fresh ingredients for a delightful experience!

For the Steak

2 ribeye steaks
1/4 cup soy sauce
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon black pepper
1 tablespoon olive oil

For the Shrimp Skewers

1 pound large shrimp, peeled and deveined
1 tablespoon lemon juice
1 teaspoon garlic powder
Salt and pepper to taste
4 skewers, soaked in water

For the Chimichurri Sauce

1/2 cup parsley, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
Salt to taste

Make sure to prep everything ahead for a smooth grilling experience!

Instructions

Follow these steps for grilled perfection!

Prepare the Marinade

In a small bowl, whisk together soy sauce, minced garlic, brown sugar, black pepper, and olive oil. Place the ribeye steaks in a zip-lock bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes.

Prepare the Shrimp

In another bowl, toss the shrimp with lemon juice, garlic powder, salt, and pepper. Thread the shrimp onto the soaked skewers and set aside.

Make the Chimichurri Sauce

In a small mixing bowl, combine chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, and salt. Mix well and adjust seasoning to taste.

Grill the Steak

Preheat your grill over medium-high heat. Remove the steak from the marinade and grill for about 5-7 minutes per side for medium-rare, or until your desired doneness is reached.

Grill the Shrimp

While the steak is resting, grill the shrimp skewers for 2-3 minutes on each side until they are pink and cooked through.

Serve

Slice the steak against the grain, serve alongside the grilled shrimp, and drizzle with chimichurri sauce. Enjoy your delightful meal!

Make sure to enjoy the meal with your favorite sides!

Pro Tips

Always allow your steak to rest after grilling to ensure it stays juicy and flavorful.

Storing and Reheating

If you have any leftovers from your barbecue steak and surf delight, don’t worry! The grilled steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to maintain tenderness, aiming for an internal temperature of around 140°F, which is medium-warm without making it chewy.

Shrimp is best consumed fresh, but if you do have leftovers, store them similarly. When reheating shrimp, be vigilant to avoid overcooking. A quick sauté in a pan with a little olive oil can bring them back to life, but only heat them for a minute or two until warmed through.

Serving Suggestions

This dish pairs beautifully with grilled vegetables or a fresh summer salad. Consider making a side of corn on the cob brushed with herb butter or a light quinoa salad tossed with cherry tomatoes and cucumbers for a refreshing contrast. The brightness of a simple citrus vinaigrette can elevate the entire meal.

For those looking to spice things up, serve the chimichurri sauce as a dip for crusty bread or drizzle it over roasted potatoes. The possibilities for adding sides and inspiration to this meal are endless, allowing it to fit seamlessly into any summer gathering.

Questions About Recipes

→ Can I use a different cut of steak?

Yes, you can substitute ribeye with sirloin or flank steak for a different flavor and texture.

→ How do I know when the steak is done?

Use a meat thermometer; medium-rare is 130-135°F (54-57°C).

→ Can I prepare the chimichurri sauce in advance?

Absolutely! Chimichurri can be made a day ahead and stored in the refrigerator for the flavors to meld.

→ What sides go well with this dish?

Grilled vegetables, rice, or a light salad pair beautifully with barbecue steak and surf.