Argentinean Surfandturf Skewers With Chimichurri


  • 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

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