Prep & Cook: Servings: 4

Ingredients 1 boneless beef chuck shoulder steak, cut 1 inch thick (about 1 pound) Marinade 1/4 cup minced onion 2 tablespoons chopped fresh parsley 2 tablespoons distilled white vinegar 1 tablespoon vegetable oil 2 teaspoons Dijon-style mustard 1 clove garlic, minced teaspoon dried thyme leaves, crushed

1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2. Remove steak from marinade; discard marinade. 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 to medium doneness, turning once.

3. Carve steak into thin slices.

Grilling Note: Place well-trimmed steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally.