Sunday BBQ: Chimichurri Beef Steak


I've been eating a lot of chicken lately, so right now I'm craving nice slices of steak. I wasn't sure exactly what I wanted, but when I came across this recipe for a juicy chuck steak marinated in a tangy chimichurri-style sauce, I knew I'd found this week's Sunday BBQ recipe. Pair this bbq dish with a nice crisp salad and you'll be set. And, if you don't have access to a grill, this dish will actually work really well in the broiler. So fire up and get eating! I know what I'm making tonight, how about you? To check out the recipe, read more


Chimichurri Beef Shoulder Steak
From Beef - It's What's For Dinner

1 beef chuck shoulder steak, cut 1-inch thick (about 1-1/4 pounds)
3/4 cup prepared Caesar dressing (not creamy)
1/2 cup fresh chopped 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, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally.
  3. Carve steak into thin slices. Season with salt and pepper, as desired. Serve with reserved marinade.

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 to medium doneness, turning once.

Makes 4 servings.

Nutrition information per serving: 260 calories; 17 g fat (4 g saturated fat; 3 g monounsaturated fat); 70 mg cholesterol; 353 mg sodium; 1 g carbohydrate; 0.2 g fiber; 24 g protein; 3.0 mg niacin; 0.2 mg vitamin B6; 2.6 mcg vitamin B12; 3.0 mg iron; 25.5 mcg selenium; 5.5 mg zinc.

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