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
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
- 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, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally.
- 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.