send to friend | print Grilled Big-Ass Shrimp & Steak with Chimichurri

Chimichurri is the garlic-parsley marinade that originated in Argentina- and it rules. Make sure you reserve some extra for dipping or drizzling.

18 large shrimp (U15's would be perfect here) shelled and deveined with the tail left on
1 1/2 pound skirt steak CHIMICHURRI SAUCE
6 cloves garlic
2/3 cup olive oil
1/2 teaspoon each Kosher salt and fresh ground pepper
2 tablespoons red wine vinegar
1 bunch flat leaf parsley, top leaves only
2 tablespoons fresh oregano leaves
Juice of 1 lemon
Put everything into the food processor and process until fairly smooth

Place the Shrimp and the steak into a glass bowl or baking dish and cover with chimichurri sauce
Refrigerate and let marinate for 1/2 to 1 hour
Grill the steak on high about 5 minutes, then flip over and add the shrimp to the grill, basting both with some of the extra sauce
Grill everything until done - which should only be a few minutes
Slice the steak into thin slices and serve with the shrimp and extra sauce for dipping