Steak Tips and Shrimp Skewers with Chimichurri Rum Sauce

  • 0

Serves 4-6 people


  • 1 cup Extra Virgin Olive Oil
  • 2/3 cup Spiced Rum
  • 2 tbls Lemon Juice & 1 tsp Lemon Zest
  • 1 cup Parsley
  • 4 tbls Fresh Basil
  • 1 tbls Oregano
  • 3 tbs Garlic
  • 2 Tbls Shallots
  • 3/4 tsp Cracked Black Pepper
  • 2 1/2 tsp Salt
  • 1/4 tsp Crushed Red Pepper
  • 2 pound Beef Tips - cut in 1 ounce Cubes
  • 1 pound Jumbo Shrimp - preferably size U12

Combine the lemon juice, pepper and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add Rum, lemon zest, garlic and olive oil. Stir in the fresh herbs and shallots. Add Beef coating well. This can sit for 1-3 hours or you may marinate over night for best results.

. To Skewer: Start with fat end of shrimp and skewer from outside, put a meat cube in between through the middle, put skewer through the middle of the tail of shrimp. Continue to Skewer 2-3 times depending on size of Skewers

. When ready to grill, BBQ to Medium Rare, frequently brushing with marinades. By using Jumbo U12 shrimp the shrimp will not over cook before your beef tips are cooked. Grill for 4-5 minutes each side.

Grilled Sweet Potato

  • 2 pounds Sweet Potatoes - Washed, and peeled (you may leave skin on if desired)
  • 1/2 cup Olive Oil
  • 2 Tbls Honey
  • Salt & Pepper

Cut Sweet Potato about 2 inch thick rounds. Combine Olive Oil, Honey, Salt and Pepper in bowl. brush one side of sweet potato with marinade and then turn and brush other side on grill. BBQ until a fork goes into the potato easily and they feel done.

Steak Tips and Shrimp Skewers with Chimichurri Rum Sauce

**By Chef Alyson Zildjian, Zildjian Catering