Chimichurri Beef Shoulder Steak
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Total Recipe Time: 25 to 35 minutes
Marinade Time: 6 hours or overnight
Makes 4 servings
1 beef Shoulder Steak, cut 1-inch thick (about 1-1/4 pounds)
3/4 cup prepared non-creamy Caesar dressing
1/2 cup chopped fresh parsley
3/4 teaspoon crushed red pepper
Salt and pepper
|1.||Combine marinade ingredients in small bowl. Cover and refrigerate 1/3 cup. Place beef Shoulder 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.
|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.
|3.||Carve steak into thin slices. Season with salt and pepper, as desired. Serve with reserved marinade.
Cook's 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.
Nutrition information per serving: 260 calories; 17 g fat (4 g saturated fat; 3 g monounsaturated fat); 70 mg cholesterol; 353 mg sodium; 1 g carbohydrate; 0.2 g fiber; 24 g protein; 3.0 mg niacin; 0.2 mg vitamin B6; 2.6 mcg vitamin B12; 3 mg iron; 25.5 mcg selenium; 5.5 mg zinc.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.