Seared Surf & Turf Skewers (California Style) | Arteflame

Introduction

There is a distinct magic that happens when the savory richness of premium beef meets the delicate, sweet snap of fresh seafood. This California Surf and Turf recipe captures that laid-back West Coast essence perfectly. Imagine the aroma of garlic and fresh rosemary hitting the hot steel of the grill as the sun sets—it is pure culinary bliss. Whether you are hosting a backyard soirée or just craving a protein-packed dinner, these skewers are a visual and flavorful feast that brings the beach vibes right to your patio.

Why This Recipe Works

I love this dish because it feels luxurious without the fuss. It is the ultimate "best of both worlds" meal, balancing the rugged char of the steak with the tender brightness of the shrimp. Plus, cooking on the Arteflame allows you to get that restaurant-quality crust on the meat while gently roasting the veggies, all on one surface. It is fast, fresh, and incredibly vibrant, making you look like a pro griller with minimal effort.

Kitchen Wisdom

• Watch the Clock: Marinate the steak for a few hours, but add the shrimp only for the last 20 minutes. The acid in the lemon juice cooks seafood quickly, and you want them tender, not rubbery.
• Size Matters: Cut your steak and veggies into uniform sizes so everything touches the flat grill surface evenly for that perfect sear.

Easy Swaps

If you aren't a fan of red meat, swap the steak for chicken thighs (just ensure they are cooked through). For a decadent twist, trade the shrimp for large sea scallops to make the meal extra special.

Ingredients

To recreate this West Coast classic, you will need fresh, high-quality proteins and crisp vegetables. The key is in the marinade and the freshness of the catch.

The Skewers

• 1.5 lbs Top Sirloin or Tri-Tip steak, cut into 1-inch cubes
• 1 lb Jumbo Shrimp, peeled and deveined (tail-on optional for presentation)
• 2 large Bell Peppers (one red, one green), cut into 1-inch squares
• 1 large Red Onion, cut into 1-inch chunks
• Wooden or metal skewers (if using wood, soak for 30 minutes)

The California Marinade

• 1/2 cup Extra Virgin Olive Oil
• 3 cloves Garlic, minced
• 1 tbsp Fresh Rosemary, chopped
• 1 tbsp Fresh Thyme, chopped
• Zest and juice of 1 Lemon
• 1 tsp Sea Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Red Chili Flakes (optional for heat)

Instructions

Step 1: Marinate the Proteins

1. In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, lemon juice, lemon zest, salt, pepper, and chili flakes.
2. Place the steak cubes in one resealable bag and the shrimp in another.
3. Divide the marinade, pouring two-thirds over the steak and the remaining one-third over the shrimp.
4. Seal the bags and massage the marinade into the meat. Refrigerate the steak for at least 1 hour (up to 4 hours) and the shrimp for just 15-20 minutes to prevent the acid from cooking the seafood prematurely.

Step 2: Assemble the Skewers

1. Remove the steak and shrimp from the refrigerator.
2. Thread the ingredients onto the skewers in an alternating pattern: Steak, Red Onion, Pepper, Shrimp.
3. Repeat until the skewer is full, leaving about an inch of space at the top and bottom for handling.
4. Brush any remaining marinade over the vegetables to ensure they are seasoned.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill.
2. Allow the grill griddle to heat up. You want the center to be very hot for searing, while the outer ring provides a slightly cooler temperature for controlled cooking.
3. Lightly oil the cooktop with vegetable oil or wipe it down with a dedicated oil rag to create a non-stick surface.

Step 4: Grill to Perfection

1. Place the skewers directly on the flat steel cooktop. Position the steak sections closer to the center fire for an aggressive sear, while keeping the shrimp angled toward the outer edge if possible.
2. Sear the skewers for about 2-3 minutes per side. Rotate them quarter turns to ensure even cooking on all four sides.
3. The goal is to get a nice crust on the steak and a pink, opaque color on the shrimp. Since the flat top cooks evenly, you won't lose juices to the fire below.
4. Check the internal temperature of the steak; remove when it reaches your desired doneness (130°F for medium-rare).

Tips

Mastering surf and turf on the Arteflame is all about timing and heat management. Because shrimp cooks significantly faster than steak, cutting your steak into slightly smaller, uniform 1-inch cubes ensures it cooks through by the time the shrimp is done. If you prefer your steak well-done, consider pre-cooking the steak cubes for 2 minutes on the grill before threading them onto the skewers with the raw shrimp. Furthermore, utilizing the different heat zones of the Arteflame is crucial. If the fire is roaring, keep the skewers on the middle ring of the cooktop rather than right at the edge of the center grate. This prevents the marinade from burning before the meat is cooked. Finally, always let your skewers rest for 5 minutes after grilling; this allows the juices in the steak to redistribute, ensuring every bite is tender.

Variations

While the classic California combination uses beef and shrimp, this recipe is incredibly versatile and can be adapted to suit various dietary preferences or flavor profiles. You can easily swap the protein or change the flavor profile with a few simple tweaks. Here are a few favorite variations to keep your grilling menu exciting:

• Hawaiian Style: Add chunks of fresh pineapple between the meat and peppers and swap the herb marinade for a teriyaki glaze.
• Poultry Twist: Substitute the steak with cubed chicken breast or thighs. Note: Ensure chicken is fully cooked to 165°F.
• Spicy Cajun: Dust the shrimp and steak with Cajun seasoning instead of the herb marinade and add slices of Andouille sausage to the skewer.
• Keto Friendly: Double the amount of low-carb vegetables like zucchini and mushrooms, and skip the sweet glazes.
• Scallop Swap: Replace the shrimp with large sea scallops for an even more luxurious seafood experience.

Best pairings

To round out this California Surf and Turf meal, you need sides and drinks that complement the fresh, char-grilled flavors without overpowering them. Since you already have protein and veggies on the stick, focus on starch and fresh salads. A light, fluffy quinoa salad with cucumber and feta mirrors the healthy West Coast vibe. Alternatively, grill some corn on the cob directly on the Arteflame cooktop while the skewers are resting; brush it with chili-lime butter for a kick. For beverages, a crisp, chilled Sauvignon Blanc or a dry Rose pairs beautifully with the herbaceous marinade and seafood. If you prefer beer, a light Mexican lager with a lime wedge or a citrus-forward IPA will cut through the richness of the steak and enhance the zest of the shrimp.

Conclusion

These California Surf and Turf Skewers are more than just a recipe; they are a celebration of fresh ingredients and the joy of outdoor cooking. The Arteflame grill elevates this dish, providing that irresistible sear that traditional grates often miss, all while keeping your seafood juicy and tender. It is a meal that looks impressive but is deceptively simple to prepare, making you look like a grill master with minimal effort. Whether you stick to the classic recipe or experiment with our spicy and tropical variations, the result is guaranteed to be delicious. Gather your friends, pour the wine, and enjoy the perfect fusion of land and sea right in your own backyard.