Hangar Steak with Giant Shrimp and Chimichurri Butter

Ingredients:
1 pound of Giant tail on shrimp - about 8-10 per pound
1 pound of hangar steak about 1/2 inch thickness
Season steak and shrimp with salt, pepper, paprika, garlic. I rubbed some softened chimichurri butter on both the shrimp and the steak about 2 hours before cooking for a little extra flavor.
Chimichurri Butter:
1 stick of butter
2 cloves garlic, minced
1 large handful of cilantro, finely chopped
1 large handful of parsley, finely chopped
1-2 TBSP olive oil
small jalepeno or 1/2 of a fresno pepper

Directions:
1. Soak your skewers in water and clean your shrimp, leave the tails on. Skewer the shrimp
2. Season the shrimp and steak (optional: rub with a little butter) and let sit for 1-2 hours.
3. Heat grill to high heat. Place the steak on and let it cook for about 3 minutes.
4. Right as you get ready to flip the steak, put the shrimp on the grill. Cook the steak about 3 minutes on the other side.
5. When you take the steak off and cover with foil, flip the shrimp. Cook the shrimp another 3 minutes on the second side and remove. Cover with foil.
6. Add some butter on the steak and shrimp as they rest. After the steak has been off for at least 5 minutes, slice against the grain and serve with more butter!

Enjoy!

Wine pairing for this is:
Elsa Bianchi
Malbec
2015
Mendoza, Argentina