Grilled Shoulder Tender Medallions Recipe
Make Grilled Shoulder Tender Medallions Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
For Grilling and Serving
Method
Beef and Marinade
- 1
Trim and pat dry
Remove the medallions from packaging, trim any excess silver skin or large bits of fat. Pat each medallion dry thoroughly with paper towels — dry surface helps achieve a good sear.
- 2
Prepare marinade
In a medium bowl whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, lemon juice, brown sugar, Dijon mustard, black pepper, kosher salt, smoked paprika, and thyme until combined.
- 3
Marinate
Place the medallions in a shallow dish or zip-top bag. Pour the marinade over the meat, turning to coat thoroughly. Press out excess air (if using bag) and refrigerate for 30 minutes to 2 hours. Do not marinate longer than 4 hours to avoid changing texture.
- 4
Bring to room temperature
About 20–30 minutes before grilling, remove the medallions from the refrigerator so they come close to room temperature for even cooking. Reserve marinade for basting (or discard if raw-food safety is a concern).
For Grilling and Serving
- 5
- 6
- 7
Grill medallions
Place medallions on the hottest part of the grate. Grill 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), 4–5 minutes per side for medium (135–140°F / 57–60°C). Avoid frequent flipping — one flip is enough. If flare-ups occur, move medallions to a cooler zone.
- 8
Finish with butter (optional)
If using, during the last 30–60 seconds of grilling, place a small pat of butter on each medallion to melt and baste the surface for added sheen and flavor.
- 9
Rest the meat
Transfer medallions to a warm plate or cutting board and tent loosely with foil. Rest 5–7 minutes so juices redistribute; carryover cooking will raise the internal temperature a few degrees.
- 10
Serve
Sprinkle chopped fresh parsley over the medallions, serve with lemon wedges on the side for squeezing. Slice against the grain if serving sliced; otherwise present whole. Serve immediately.