1-First things first, preheat your grill to medium-high heat at around 375°F to get that perfect smoky flavor going.

2-While that’s heating up, mix together the chimichurri butter by combining 1.5 cups melted butter, ½ cup chopped parsley, ¼ cup red wine vinegar, 4-6 minced garlic cloves, 1 tablespoon red chili flakes, and salt to taste; set it aside for that zesty kick.

3-Next, prep your 3-4 Russet potatoes by poking them with a fork, coating them with 2 tablespoons neutral oil, and seasoning generously with 2 tablespoons kosher salt, 2 tablespoons black pepper, and 2 tablespoons garlic powder.

4-Wrap them tightly in foil and place them on the grill’s outskirts, rotating every 5-7 minutes until they soften up in about 1 to 1.5 hours keep them warm once done.

5-For the steak, season your 2-3 filets or strips with 3 tablespoons of your favorite beef rub and 1.5 tablespoons hot sauce, then grill for 3-4 minutes per side until they hit 120°F inside; let them rest before cutting into bite-size pieces for that juicy texture.

6-Now, for the shrimp, take your 2 pounds of peeled and deveined shrimp, season with 3 tablespoons favorite shrimp rub and 1.5 tablespoons hot sauce, and cook them in a skillet with a bit of oil on the grill for 2-3 minutes until they curl and turn opaque keep them warm too.

7-Finally, unwrap those potatoes, slice them open, and drizzle with the chimichurri butter, mixing it into the soft insides.

8-Top everything off with shredded cheese, the steak pieces, shrimp, sour cream, and an extra dollop of chimichurri butter. Serve it hot and watch it disappear total prep is about 15 minutes, with 1 to 1.5 hours cooking time. You won’t believe how freakin’ easy and tasty this turns out!