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Grilled Big-ass Shrimp & Steak with Chimichurri
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Grilled Big-ass Shrimp & Steak with Chimichurri

Grilled Big-ass Shrimp & Steak with Chimichurri

Serves 6 - 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
  • 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


  1. Place the Shrimp and the steak into a glass bowl or baking dish and cover with chimichurri sauce
  2. Refrigerate and let marinate for 1/2 to 1 hour
  3. 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
  4. Grill everything until done - which should only be a few minutes
  5. Slice the steak into thin slices and serve with the shrimp and extra sauce for dipping