Grilled Steak Shrimp Garlic Butter (Printable)
Tender steak cubes and plump shrimp grilled together, finished with warm garlic butter for an impressive main dish.
# What You’ll Need:
→ Proteins
01 - 14 oz sirloin steak, cut into 1 inch cubes
02 - 14 oz large raw shrimp, peeled and deveined
→ Marinade
03 - 3 tbsp olive oil
04 - 2 tbsp fresh lemon juice
05 - 2 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp kosher salt
09 - ½ tsp black pepper
→ Garlic Butter Sauce
10 - ¼ cup unsalted butter
11 - 4 cloves garlic, finely minced
12 - 1 tbsp fresh parsley, finely chopped
13 - 1 tbsp fresh lemon juice
14 - ½ tsp salt
15 - ¼ tsp black pepper
→ To Serve
16 - Lemon wedges
17 - Extra chopped parsley
# How-to Steps:
01 - Whisk together olive oil, lemon juice, smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl until well combined.
02 - Add steak cubes and shrimp to the marinade. Toss until evenly coated. Cover and refrigerate for 15 to 30 minutes.
03 - Preheat grill to medium-high heat, approximately 425°F. Soak wooden skewers in water for at least 20 minutes if using.
04 - Thread steak and shrimp alternately onto skewers, ensuring pieces are well spaced for even cooking.
05 - Place skewers on the grill. Cook, turning occasionally, for 6 to 8 minutes until steak reaches medium-rare and shrimp are opaque and pink.
06 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant but not browned. Stir in parsley, lemon juice, salt, and pepper. Remove from heat.
07 - Remove skewers from the grill. Immediately drizzle with warm garlic butter sauce. Garnish with extra parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The garlic butter sauce creates that steakhouse finish without the restaurant price tag
- Surf and turf feels fancy but comes together in under 40 minutes
- These skewers are guaranteed conversation starters at any summer gathering
02 -
- Crowding skewers is the number one mistake, leave breathing room between each piece
- Soaking wooden skewers prevents them from burning and falling apart on the grill
- The garlic butter sauce should be warm, not hot, when you drizzle it
03 -
- Pat the proteins dry before marinating for better adherence
- Medium-rare steak is the sweet spot, overcooked skewers can't be saved