Chimichurri Beef Shoulder Steak
Steak is marinated in and served with a fresh South American-style parsley sauce. Try this flavorful recipe today.
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Ingredients
- 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
35 Minutes
4 Servings
26kcal Calories
24g Protein
Cooking
- 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.
- 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.
- Carve Steak into thin slices. Season with salt and pepper, as desired. Serve with reserved marinade.
Nutrition
| Serv Size | Calories | Total Fat | Cholesterol | Total Carbs | Protein |
|---|---|---|---|---|---|
| 4 | 26kcal | 17g | 7mg | 1g | 24g |
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 4g Saturated Fat; 3g Monounsaturated Fat; Carbohydrates; 0.2g Fiber; 3mg Niacin; 0.2mg Vitamin B6; 2.6mcg Vitamin B12; 3mg Iron; 25.5mcg Selenium; Zinc; Choline;
Courtesy of BeefItsWhatsForDinner.com