In this case, go back about 7 sentences and start again, but when you get to this sentence again, just leave it alone. The object of all this is to reach a point where most of the charcoals are gray, the interior of the pile is glowing red, and some small flames are coming out of the pile. Another is to clean it, for instance by crumpling up some aluminum foil and rubbing it over the grill to dislodge the rest of the sausages remains. Once you have passed this stage, at last, you can start to grill. Fish is one of the easier ones, because it is fast, it turns color, and flakes apart when it is done.
Sausages are also easy because there is a wide range of degrees of doneness that is acceptable.
Beef and chicken are more difficult, and usually are thought to require some invasive test, namely cutting into the meat and seeing if it looks done inside. Additional problems are to decide when to turn over the piece of meat, whether it is done on both sides, whether to put it over the hot part of the grill, and what to do when the grease coming out of the meat falls on the coals and causes a flare up. This is very simple. You can get more and more complicated by adding more and more things, as we do. This is not a marinade, you apply it to the beef as it is cooking, i.e. cook the beef first a little bit before brushing some of the chimichurri sauce on it.