Grilled Chorizo, Shrimp, and Beef with Chimichurri Sauce

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.