Step 1Combine Marinade ingredients in small bowl; reserve 1/4 cup marinade for basting. Place remaining Marinade in food-safe plastic bag; add beef Shoulder Steak, turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Step 2Remove steak from Marinade; discard Marinade. Pat steak dry with paper towel. Place steak on grid over medium, ash-covered coals. Grill chuck shoulder steak, covered, 12 to 17 minutes for medium rare (145°F) to medium (160°F) doneness (top round steak 12 to 14 minutes for medium rare 145°F; do not overcook), turning occasionally and brushing with reserved marinade.
Step 3Carve steak into thin slices. Garnish with minced green onion, as desired.
Nutrition information per serving: 315 Calories; 103.5 Calories from fat; 11.5g Total Fat (4.5 g Saturated Fat; 0.4 g Trans Fat; 0.6 g Polyunsaturated Fat; 4.7 g Monounsaturated Fat;) 72 mg Cholesterol; 197 mg Sodium; 31 g Total Carbohydrate; 0.5 g Dietary Fiber; 22 g Protein; 3.1 mg Iron; 309 mg Potassium; 3.5 mg NE Niacin; 0.4 mg Vitamin B6; 5.1 mcg Vitamin B12; 7.9 mg Zinc; 32.8 mcg Selenium; 93.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.