California Surf & Turf Skewers on the Arteflame Grill

Introduction

These California Surf & Turf Skewers are the ultimate grilled delight, combining succulent steak and shrimp with a bold Santa Cruz-style marinade. Using the Arteflame grill, you’ll get an incredible steakhouse-quality sear that locks in all the juices while delivering unbeatable flavor. Follow this step-by-step guide for amazing results!

Ingredients

• 1 lb ribeye steak, cut into 1-inch cubes
• 1 lb large shrimp, peeled and deveined
• 1/4 cup soy sauce
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh cilantro, chopped
• Metal or soaked wooden skewers

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the cooktop is properly heated.

Step 2: Prepare the marinade

1. In a mixing bowl, combine soy sauce, lime juice, garlic, honey, smoked paprika, cayenne pepper, and black pepper.
2. Add the steak cubes and shrimp, mixing well to coat each piece evenly.
3. Let marinate for at least 15 minutes.

Step 3: Assemble the skewers

1. Thread the marinated steak and shrimp onto skewers, alternating between the two.
2. Brush with melted butter for extra richness.

Step 4: Sear on the center grill grate

1. Place the skewers directly on the center grill grate (1,000°F) for a high-heat sear.
2. Sear the steak and shrimp for about 1 minute per side.

Step 5: Finish cooking on the flat cooktop

1. Move the skewers to the flat cooktop, adjusting placement based on heat zones.
2. Continue grilling, turning occasionally, until the steak reaches 125°F for medium-rare and the shrimp is opaque.

Step 6: Rest and garnish

1. Remove the skewers from the grill once the steak is 15°F below the target temperature.
2. Let rest for 5 minutes before serving.
3. Garnish with chopped cilantro and serve hot.

Tips

• Use high-quality steak such as ribeye for the best flavor and tenderness.
• For easier handling, double-skewer the pieces so they don’t rotate while flipping.
• Don’t skip the resting step—allowing the meat to rest keeps it juicy.

Variations

1. Spicy Chipotle: Add 1 tsp chipotle powder and 1 tbsp adobo sauce to the marinade for an extra kick.
2. Citrus Herb: Marinate the skewers in a mix of orange juice, lemon zest, and fresh rosemary.
3. Teriyaki Glazed: Replace soy sauce with teriyaki sauce and add a little grated ginger.
4. Garlic Butter: Substitute melted butter for the marinade and baste skewers while grilling.
5. BBQ Style: Brush the skewers with your favorite BBQ sauce in the last few minutes of grilling.

Conclusion

Grilling these California Surf & Turf Skewers on the Arteflame ensures a perfect balance of bold flavors and tender textures. With a steakhouse-quality sear and juicy finish, this recipe is guaranteed to impress at any cookout!

Best pairings

• Grilled asparagus with lemon butter
• Smoky grilled corn on the cob
• Crispy roasted potatoes
• A chilled California Chardonnay or a light-bodied Pinot Noir