Grilled Chorizo, Shrimp, and Beef with Chimichurri Sauce

1. 1

   Using a meat mallet, pound the skirt steak out thinly.

2. 2

   Cut the steak into 1-1/2 inch strips and skewer on wooden skewers.

3. 3

   Skewer the shrimp in a similar fashion on additional skewers.

4. 4

   Each skewer should contain only a single piece of food to be grilled.

5. 5

   Cut the sausage into diagonal slices and also skewer.

6. 6

   Place the skewered meats onto platters and lightly marinate in olive oil.

7. 7

   Refrigerate until ready to cook.

8. 8

   Marinate not longer than overnight.

9. 9

   Combine all the chimichurri ingredients in a large bowl, mix well and set aside.

10. 10

    Make the chimichurri well in advance of cooking.

11. 11

    (It can be prepared 3 days in advance and kept refrigerated for up to a week.)

12. 12

    Prepare a medium-hot fire on a well-oiled outdoor grill or indoor stove-top grill pan.

13. 13

    Carefully drain all excess oil from the skewered meats and fish, and season with salt and pepper.

14. 14

    Cook each skewered anticucho for 2-3 minutes or until charred and fully cooked.

15. 15

    Serve the anticuchos on a platter, drizzle chimichurri over the top or serve separately.

* Per serving · 4 servings · Values may vary.