Chimichurri Shoulder Steak1 chuck shoulder steak, cut 1-inch thick (about 1 1/4 pounds)
Chimichurri Marinade:
3/4 cup prepared Caesar dressing (not creamy)
1/2 cup fresh parsley, chopped
3/4 teaspoon crushed red pepper
Salt and pepper
1. Combine marinade ingredients in small bowl. Cover, and refrigerate 1/3 cup. Place steak and remaining marinade in resealable plastic bag and turn steak to coat. Close bag securely, and marinate in refrigerator 6 to 24 hours.
2. Remove steak from marinade, and discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium-rare to medium doneness, turning once.
3. Carve steak into thin slices. Season with salt and pepper, as desired. Serve with reserved marinade.