Chimichurri Beef Shoulder Steak
1 beef chuck shoulder steak, cut 1-inch thick (about 1 1/4 pounds)
FOR THE MARINADE:
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.
WHEN READY TO COOK:
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.