American · main

Grilled Surf and Turf Skewers

Grilled Surf and Turf Skewers reads umami 8.2, citrus 6.2 and sourness 5.9 on Palate's 0–10 flavor X-ray — a American main, about 38 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.2 / 10
• Sweet & Fruity — 5.1 / 10
• Sour & Bright — 7.9 / 10
• Bitter & Earthy — 3.5 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Umami 8.2 · Citrus 6.2 · Sourness 5.9 · Richness 5.5 · Salinity 5.1 · Fruity 4.3 · Smoke 3.1 · Allium 3.1 · Marine & Briny 3.0 · Sweetness 2.8 · Funk & Ferment 2.8 · Herbaceous 2.4 · Bitterness 1.5 · Warm Spice 1.4 · Nutty 1.2 · Floral 1.2 · Earthy 1.0 · Heat 0.7

What's in it (15)

• sirloin steak — 680 g
• shrimp — 454 g
• olive oil — 73 g
• soy sauce — 44 g
• lemon juice — 30 g
• garlic — 9 g
• worcestershire sauce — 15 g
• smoked paprika — 5 g
• black pepper — 3 g
• salt — 5 g
• red bell pepper — 100 g
• red onion — 110 g
• unsalted butter — 27 g
• parsley — 7 g
• lemon — 65 g

Time & effort: about 38 min (15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 88.4 kcal, 14 g protein, 4 g fat, 2.4 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a large bowl, whisk together the olive oil, soy sauce, lemon juice, garlic, Worcestershire sauce, smoked paprika, black pepper, and 1/2 teaspoon of the salt. Measure out 1/4 cup of this marinade into a small bowl, stir in the melted butter, and set aside for basting.
2. Add the steak cubes and shrimp to the remaining marinade in the large bowl, tossing gently to coat both without breaking up the shrimp. Cover and marinate at room temperature for exactly 20 minutes — any longer and the lemon juice starts to turn the shrimp mealy.
3. Meanwhile, toss the bell pepper and red onion pieces with a drizzle of olive oil and a pinch of the remaining salt in a separate bowl. Preheat a gas grill to high (450-500 F) or build a hot charcoal fire, and brush the grates with oil.
4. Thread the steak, shrimp, bell pepper, and onion alternately onto the skewers, packing the pieces snugly and keeping the steak cubes roughly shrimp-sized so everything finishes at the same time — about 4-5 pieces of steak and 4-5 shrimp per skewer.
5. Lay the skewers on the hottest part of the grill, directly over the flame or coals. Grill undisturbed until deep grill marks form on the first side, 2-3 minutes.
6. Flip the skewers once and brush all over with the reserved basting marinade.
7. Continue grilling until an instant-read thermometer inserted into a steak cube reads 130-135 F for medium-rare and the shrimp are opaque, pink, and curled into a tight C shape, 2-3 minutes more.
8. Transfer the skewers to a platter and let rest for 3 minutes so the steak juices settle and the shrimp finish gently with carryover heat.
9. Sprinkle with the chopped parsley and serve hot, with lemon wedges alongside for squeezing.

Dishes with a similar flavor shape

• Skillet Cajun Shrimp and Sausage — Cajun/Creole · Cajun
• Shrimp and Cheddar Grits — Cajun/Creole · Creole
• Cajun Shrimp and Sausage Skillet — Cajun/Creole · Cajun
• Machas a la Parmesana — Chilean
• Grilled Salmon with Maple Glaze — American

Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.