- One 3/4-1lb Shoulder Steak
- 2 tablespoons dried parsley
- 2 tablespoons Ancho chili powder
- 5 teaspoons Aleppo pepper
- 1 teaspoon mustard powder
- 2 tablespoons celery salt
- 1/4 teaspoon ground allspice
Combine Spices
Combine spices and store in a sealed jar until ready to use.
Prepare the steak
Remove steak from package and pat dry with paper towels. Sprinkle spice rub over steak liberally, being sure to coat both sides and the edges. Bring steak to room temperature before cooking (about 30 minutes).
Cooking the Shoulder Steak
Grill on high heat about 4 minutes per side on high heat until medium-rare. Move steak to a cooler side of the grill to finish cooking, if necessary. Do not overcook.
To serve
Allow to rest 5-10 minutes, tented loosely with aluminum foil. When ready to serve, slice thinly. Serve on salad or make sandwiches. You can also prepare this steak ahead and serve cold.
