Argentine Parrillada

Ingridients of Argentine Parrillada:

• 1  pound beef skirt or flank steak, cut 1 inch thick
• 1  beef porterhouse steak, cut 1 inch thick
• 2  beef shell (boneless top loin) or ribeye steaks, cut 1 inch thick
• 5  cooked German sausages, such as knackwurst or bratwurst, halved lengthwise
• 1  cup bottled Italian salad dressing
• 2  cloves garlic, minced
• 2  tablespoon snipped fresh parsley
• 3  to 4 teaspoons snipped fresh oregano, thyme or marjoram
• 1  teaspoon salt
• 1/2  teaspoon freshly ground black pepper
•   Chimichurri Sauce*
• 3  cups snipped fresh parsley
• 15  cloves garlic, minced
• 3  Tbsp. snipped fresh oregano
• 3/4  tsp. crushed red pepper
• 3/4  tsp. salt
• 3/4  cup cooking oil
• 1/2  cup white vinegar