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Chimichurri Shoulder Steak Chimichurri Shoulder Steak


1 chuck shoulder steak, cut 1-inch thick (about 1 ¼ pounds)

Chimichurri Marinade:
3/4 cup prepared Caesar dressing (not creamy)
½ 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.