Tulo

Steak and Shrimp Griddle Skewers

Skewers of seared steak cubes and pink shrimp lined up on a stainless flat top griddle, with charred edges and a scatter of chopped parsley.
Photo by Sergei Starostin on Pexels

Steak and shrimp cook at completely different speeds and to completely different visual doneness cues, so threading them onto the same skewer and cooking them together almost always means one is finished long before the other. Searing them in separate zones on the same flat top solves that: the steak gets a hard, dry sear on high heat while the shrimp goes down later in its own oiled zone, and both finish at nearly the same moment for a hot, fresh assembly.

Prep
20 min
Cook
12 min
Total
32 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb sirloin steak, cut into 1-inch cubes
  • 1 lb large shrimp, peeled and deveined, tail-off
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp smoked paprika
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 2 tbsp unsalted butter
  • 1 lemon lemon, cut into wedges
  • 2 tbsp fresh parsley, chopped

Nutrition per serving

Calories
255
Protein
17g
Carbs
4g
Fat
20g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Soak wooden skewers in water for at least 20 minutes if using them, or have metal skewers ready.
  2. 2Pat the steak cubes and shrimp completely dry with paper towels; moisture on either one will steam instead of sear.
  3. 3In a bowl, toss the steak cubes with half the olive oil, half the garlic, half the smoked paprika, 1 teaspoon salt, and half the pepper.
  4. 4In a separate bowl, toss the shrimp with the remaining olive oil, garlic, paprika, salt, and pepper.
  5. 5Thread the steak cubes onto one set of skewers and the shrimp onto a separate set, leaving a little space between pieces on each skewer.
  6. 6Heat one zone of the Blackstone griddle to high and a second zone to medium-high. Add a thin layer of oil to both zones.
  7. 7Lay the steak skewers on the high-heat zone first. Sear for 2-3 minutes per side, turning to hit all sides, for a total of about 6-8 minutes for medium-rare to medium.
  8. 8About 4 minutes after the steak goes down, lay the shrimp skewers on the medium-high zone. Cook for 1.5-2 minutes per side until the shrimp turn pink and opaque with light char marks.
  9. 9Once both are done, slide the steak skewers over and add the butter directly under them for the last 30 seconds, spooning the melted butter over the meat.
  10. 10Transfer all skewers to a platter, squeeze lemon wedges over the top, and scatter with chopped parsley before serving.
How to Use a Meat Thermometer

Tips & variations

  • Cut the steak cubes and peel the shrimp to roughly the same size so each set of skewers cooks evenly within itself.
  • A neutral oil with a high smoke point, like avocado or grapeseed oil, holds up better than olive oil at the high-heat zone; save a drizzle of good olive oil for finishing instead.
  • Swap the smoked paprika for a Cajun blend or a dry jerk seasoning for a different flavor direction without changing the technique.
  • If working on a single-zone griddle, sear the steak first, move it to a cooler edge or a foil-tented plate to rest, then cook the shrimp fresh in the same spot right before serving.

Storage & reheating

Refrigerate leftover steak and shrimp in separate airtight containers for up to 3 days; storing them together speeds up the shrimp turning rubbery and fishy-tasting. Reheat the steak in a hot skillet for under a minute per side to avoid overcooking, and warm the shrimp gently in a pan over low heat for about a minute, just until heated through.

Tips from the Tulo kitchen

  • Letting the steak cubes sit at room temperature for 15 minutes before griddling helps them sear evenly instead of cooking gray around the edges before the center catches up.
  • Wipe the griddle zone down between the steak and shrimp if any flour or heavy marinade residue built up, so the shrimp don't pick up burnt bits.

FAQ

Can I use frozen shrimp for this recipe?

Yes. Thaw completely in the refrigerator or under cold running water first, then pat them very dry; wet shrimp will steam on the griddle instead of developing char.

Why cook the steak and shrimp on separate skewers instead of alternating them on one?

Shrimp cook through in about 3-4 minutes total while steak cubes need 6-8 minutes for medium-rare, so alternating them on the same skewer forces a choice between rubbery shrimp or undercooked steak; separate skewers let each go down and come off at its own time.

What temperature should the steak zone be for a good sear?

Aim for a griddle surface around 450-500°F on the steak zone; the flat top should be hot enough that a drop of water skitters and evaporates almost immediately.

Can this be made without a Blackstone griddle?

A large cast iron skillet or two skillets running at once work as a substitute, using the same two-zone, staggered-timing approach: high heat for the steak, then a slightly cooler pan or the same one wiped out for the shrimp.

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