Ingredients:

• 1 beef Shoulder Steak Boneless, cut 1 inch thick (about 1 pound)

Marinade:

• 1/2 cup plum preserves
• 3 tablespoons minced green onion, divided
• 2 tablespoons distilled white vinegar
• 2 tablespoons hoisin sauce
• 2 teaspoons minced fresh ginger
• 1 teaspoon dry mustard
• 1/2 teaspoon ground red pepper

Garnish:

• Minced green onion (optional)

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

1. Combine Marinade ingredients in small bowl; reserve 1/4 cup marinade for basting. Place remaining Marinade in food-safe plastic bag; add beef Shoulder Steak, turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Cook's Tip: Apricot preserves may be substituted for plum preserves.

2. Remove steak from Marinade; discard Marinade. Pat steak dry with paper towel. Place steak on grid over medium, ash-covered coals. Grill chuck shoulder steak, covered, 12 to 17 minutes for medium rare (145°F) to medium (160°F) doneness (top round steak 12 to 14 minutes for medium rare 145°F; do not overcook), turning occasionally and brushing with reserved marinade.

3. Carve steak into thin slices. Garnish with minced green onion, as desired.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Source: beefitswhatsfordinner.com