Chimichurri Beef Shoulder Steak

Name: Chimichurri Beef Shoulder Steak
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Shoulder Steak; non-creamy Caesar dressing; fresh parsley; crushed red pepper; Salt and pepper

35

Minutes

4

Servings

5

Ingredients

Cook Mode

Ingredients

1 beef Shoulder Steak, cut 1-inch thick (about 1-1/4 pounds)

Marinade:

3/4 cup prepared non-creamy Caesar dressing
1/2 cup chopped fresh parsley
3/4 teaspoon crushed red pepper
Salt and pepper

Preparation

Step 1

Combine 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 2

Remove 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 3

Carve Steak into thin slices. Season with salt and pepper, as desired. Serve with reserved marinade.

Nutrition Information

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.

Nutrition Tip

This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Niacin, and Vitamin B6.

Filed Under:

Steaks

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