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Chimichurri Beef Shoulder Steak

Steak is marinated in and served with a fresh South American-style parsley sauce. Try this flavorful recipe today.

Chimichurri Beef Shoulder Steak

Cook Time: 35 Minutes

Servings: 4

Ingredients: 5

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Ingredients

Marinade:

Preparation

  1. Step 1

    Combine marinade ingredients in small bowl. Cover and refrigerate 1/3 cup. Place beef Chuck Shoulder 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. Step 2

    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.

    Cooking 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 (145°F) to medium (160°F) doneness, turning once.

  3. Step 3

    Carve Steak into thin slices. Season with salt and pepper, as desired. Serve with reserved marinade.

Nutrition Information

26 Calories

0 %*

4g SAT FAT

0 %DV**

24g PROTEIN

0 %DV

3 mg IRON

0 %DV

5.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 26 Calories; 153 Calories from fat; 17g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 7 mg Cholesterol; 353 mg Sodium; 1 g Total Carbohydrate; 0.2 g Dietary Fiber; 24 g Protein; 3 mg Iron; 3 mg NE Niacin; 0.2 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.5 mg Zinc; 25.5 mcg Selenium.

This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Niacin, and Vitamin B6.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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