1: In a bowl, prepare the skirt steak marinade by combining lime juice, pineapple juice, vegetable oil, soy sauce, red wine vinegar, Worcestershire sauce, chopped garlic cloves, kosher salt, and black pepper.

2: Place the skirt steak in a plastic bag and pour the marinade over it. Seal the bag and refrigerate for a few hours.

3: Prepare the chimichurri sauce according to your preferred recipe, or refer to the provided resources.

4: Slice the zucchinis and yellow squash lengthwise to maximize grilling surface area. Trim and cut the portabella mushroom caps into thick slices.

5: Insert the FlavrQ Grid in your gas grill, place the grates back in place, and spoon wood chips over the grid.

6: Preheat the grill until the FlavrQ wood chips are hot and the grill is ready for cooking.

7: Remove the skirt steak from the marinade and pat it dry with a paper towel. Skewer the shrimp with flat metal skewers and season them with sea salt and black pepper.

8: Grill the zucchinis, yellow squash, and mushrooms on high heat, flipping them until they develop a nice char on both sides.

9: Squeeze the juice of a grilled lemon over the vegetables and sprinkle grated Parmesan cheese and fresh basil leaves for added flavor.

10: Cook the skirt steak for approximately 1 minute per side, giving it a quarter turn in between for beautiful grill marks. Remove the steak and let it rest on a wire rack.

11: Grill the shrimp for about a minute per side until cooked through.

12: Slice the skirt steak against the grain into thin strips and serve it alongside the grilled shrimp and vegetables.

13: Drizzle the chimichurri sauce over the steak and shrimp for an authentic Argentinian touch.

14: Serve the Argentinian surf and turf with salt-crusted potatoes or your favorite side dishes, and enjoy the flavors of a delicious grilling adventure!