Chimichurri Beef Shoulder Steak

Chimichurri Beef Shoulder Steak

Steak is marinated in and served with a fresh South American-style parsley sauce. Try this flavorful recipe today.

  • 35
  • 4
  • 26
  • 24 g

Ingredients & Cooking


  • 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 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.

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

Nutrition Information

Butcher Counter

Chimichurri Beef Shoulder SteakShoulder Steak Chuck Primal

An inexpensive chuck cut with good flavor. Slow-cook or marinate before grilling.

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