Chimichurri Beef Steak
Courtesy of The Beef Checkoff
Serve With:
Steamed squash and green vegetables.
Servings: 4
Steamed squash and green vegetables.
Prep Time: 10 Min.
Cook Time: 20 Min.
Marinate: 6 Hrs.
What you need:
* 1-1/4 lb. boneless beef shoulder steaks, cut 1-in. thick
Marinade:
* 3/4 c. non-creamy Caesar dressing
* 1/2 c. chopped fresh parsley
* 3/4 tsp. crushed red pepper
Marinade:
* 3/4 c. non-creamy Caesar dressing
* 1/2 c. chopped fresh parsley
* 3/4 tsp. crushed red pepper
What to do:
1. Combine marinade ingredients; remove and refrigerate 1/3 c.. Marinate beef steaks in remaining marinade in refrigerator 6 hrs. or as long as overnight.
2. Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16-20 min. for medium rare to medium doneness, turning occasionally. Carve steaks. Serve with reserved marinade.
* To Broil: Place steaks on rack in broiler pan so surface of beef is 3 to 4-in. from heat. Broil 16-21 min. for medium rare to medium doneness, turning once.
* Recipe Courtesy of The Beef Checkoff
2. Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16-20 min. for medium rare to medium doneness, turning occasionally. Carve steaks. Serve with reserved marinade.
* To Broil: Place steaks on rack in broiler pan so surface of beef is 3 to 4-in. from heat. Broil 16-21 min. for medium rare to medium doneness, turning once.
* Recipe Courtesy of The Beef Checkoff
Wine pairings:
Merlot, Cabernet Sauvignon, Shiraz/Syrah