Chimichurri Beef Shoulder Steak
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Step 1Combine marinade ingredients in small bowl. Cover and refrigerate 1/3 cup. Place beef Steak and remaining marinade in food-safe plastic bag; turn Steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
Step 2Remove Steak from marinade; discard marinade. Place Steak on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (15 to 19 minutes on preheated gas grill) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Cooking Tip: To broil, place Steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Step 3Carve Steak into thin slices. Season with salt and pepper, as desired. Serve with reserved marinade.
Nutrition information per serving: 26 Calories; 153 Calories from fat; 17g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 7 mg Cholesterol; 353 mg Sodium; 1 g Total Carbohydrate; 0.2 g Dietary Fiber; 24 g Protein; 3 mg Iron; 3 mg NE Niacin; 0.2 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.5 mg Zinc; 25.5 mcg Selenium.
This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Niacin, and Vitamin B6.