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.

TO SERVE:
Carve steak into thin slices. Season with salt and pepper, as desired. Serve with reserved marinade.

Servings: 4
Source: National Cattlemen's Beef Association