GRILLED CHORIZO, SHRIMP, AND BEEF WITH CHIMICHURRI SAUCE

Grilled Chorizo, Shrimp, and Beef with Chimichurri Sauce image

Provided by Michael Lomonaco

Yield Makes 6 to 8 appetizer servings

Number Of Ingredients 15

1 pound skirt steak
1 pound medium shrimp, peeled
1 pound chorizo sausage
Olive oil
Salt and pepper
Wooden skewers-soaked in hot water
For the chimichurri dipping sauce:
1/2 cup olive oil
3 tablespoons white vinegar
2 jalapeño peppers, seeded and diced
1 small bunch flat leaf parsley, picked and chopped (1 cup loose leaves)
3 tablespoons chopped cilantro
1 clove fresh garlic, finely chopped
1 bay leaf
Sea salt

Steps:

Using a meat mallet, pound the skirt steak out thinly. Cut the steak into 1-1/2 inch strips and skewer on wooden skewers. Skewer the shrimp in a similar fashion on additional skewers. Each skewer should contain only a single piece of food to be grilled.
Cut the sausage into diagonal slices and also skewer. Place the skewered meats onto platters and lightly marinate in olive oil. Refrigerate until ready to cook. Marinate not longer than overnight.
Prepare the chimichurri dipping sauce:
Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well in advance of cooking. (It can be prepared 3 days in advance and kept refrigerated for up to a week.)
Prepare a medium-hot fire on a well-oiled outdoor grill or indoor stove-top grill pan. Carefully drain all excess oil from the skewered meats and fish, and season with salt and pepper. Cook each skewered anticucho for 2-3 minutes or until charred and fully cooked.
Serve the anticuchos on a platter, drizzle chimichurri over the top or serve separately.