Chimichurri Beef Shoulder Steak

• 35 min
• 4 SERVINGS
• 30 Cal
• 24 g Protein

Ingredients:

• 1 beef Chuck Shoulder Steak, Arm Steak or Cross Rib 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

Cooking:

1. Combine marinade ingredients in small bowl. Cover and refrigerate 1/3 cup. Place beef Chuck 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.
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.