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| | | |  | | | 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 to medium doneness, turning once.
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| | | | This recipe is an excellent source of protein, vitamin B12, selenium and zinc, and a good source of niacin, vitamin B6 and iron. | |  |
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Chimichurri Beef Shoulder Steak
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Ingredients: |
| 1 |
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beef chuck shoulder steak, cut 1-inch thick (about 1-1/4 pounds) |
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Marinade: |
| 3/4 |
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cup prepared Caesar dressing (not creamy) |
| 1/2 |
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cup fresh chopped parsley |
| 3/4 |
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teaspoon crushed red pepper |
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Salt and pepper |
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Instructions: |
| 1. |
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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. |
| 2. |
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Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally. |
| 3. |
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Carve steak into thin slices. Season with salt and pepper, as desired. Serve with reserved marinade. |
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| Makes 4 servings. |
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| | | | | 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; 3.0 mg iron; 25.5 mcg selenium; 5.5 mg zinc. |
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