Add some global flavors to a steak salad. Spicy vegetable juice, tomatoes, and peppers make for the perfect Spanish-style dressing to serve over greens.
Remove steak from marinade; discard marinade. Pat steak dry with paper towel. Place steak on grid over medium, ash-covered coals. Grill shoulder steaks, covered, 12 to 17 minutes for medium rare (145°F) to medium (160°F) doneness (top round steak 15 to 19 minutes for medium rare(145°F) doneness; do not overcook), turning occasionally. Carve steak across the grain into thin slices. Season with salt and pepper, as desired.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 255 Calories; 83.7 Calories from fat; 9.3g Total Fat (2.8 g Saturated Fat; 0.2 g Trans Fat; 0.7 g Polyunsaturated Fat; 4.3 g Monounsaturated Fat;) 66 mg Cholesterol; 295 mg Sodium; 17 g Total Carbohydrate; 4.8 g Dietary Fiber; 27 g Protein; 6.8 mg Iron; 801 mg Potassium; 5.2 mg NE Niacin; 0.7 mg Vitamin B6; 4.3 mcg Vitamin B12; 6.3 mg Zinc; 36 mcg Selenium; 93.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.