Ingredients:

  • 1.5 lbs Top Sirloin steak, cut into 1-inch cubes
  • 1 lb Jumbo Shrimp (U-15), peeled and deveined, tail-on
  • 0.25 cup Extra Virgin Olive Oil
  • 3 tbsp Soy Sauce
  • 1 tbsp Fresh Lemon Juice
  • 2 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 0.5 tsp Coarse Black Pepper
  • 4 tbsp Unsalted Butter
  • 3 cloves Garlic, grated into a paste
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 pinch Red Pepper Flakes
  • 1 large Red Bell Pepper, cut into 1-inch squares
  • 1 large Red Onion, cut into thick wedges

Instructions:

  1. Pat the steak and shrimp completely dry with paper towels to ensure a proper sear. Place steak and shrimp in separate bowls.
  2. Whisk together the olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, and black pepper. Divide the marinade between the steak and shrimp, tossing to coat. Let sit at room temperature for 20 minutes.
  3. Thread the skewers by placing a piece of steak, followed by a thick wedge of red onion or bell pepper as a thermal buffer, then a shrimp. Repeat until the skewer is full.
  4. Preheat the grill to medium-high heat (400°F). Place skewers on the grates and grill for 3-4 minutes per side. Use an instant-read thermometer to ensure steak reaches 135°F for medium-rare.
  5. While grilling, melt the butter in a small saucepan and stir in the grated garlic paste, parsley, and red pepper flakes.
  6. During the final 60 seconds of grilling, brush the garlic butter sauce generously over the skewers. Remove from heat and let rest for 3 minutes before serving.