What is comfort food without a beef dinner? This recipe for Rustic Chimichurri London Broil is a twist on a classic. London broil is easy to make in the oven and the chimichurri sauce gives it a fresh taste. Enjoy this meal any time of year.
Steak is broiled to perfection with a crisp seasoned exterior and juicy center, then topped with a fresh blend of parsley, cilantro, and jalapeño in a chimichurri sauce
What is Chimichurri?
Chimichurri is a type of sauce typically served with steak. It has origins in South America and is common throughout the US. The sauce is uncooked and can either be made in red or green varieties due to the peppers used in the sauce. Chimichurri is made of chopped parsley, cilantro, garlic, olive oil, oregano and vinegar.
Chimichurri sauce can be left roughly chopped as pictured in this recipe or puréed in a blender for a smoother sauce.
What is London Broil?
London broil is a cut of steak that is usually a top round cut or a flank steak. The name London Broil can apply to either cut. London Broil is typically marinated for several hours then either broiled or grilled at a high temperature. It is then served sliced thinly across the grain. London Broil is an American dish and is not British at all.
London Broil is known as a tougher cut of meat so it needs to be cooked correctly in order to be perfect. Cooking at a high temperature for a short period of time in either a broiler or on a grill is my preferred method. Another option is to cook at a low heat for a long time in either a dutch oven or a slow cooker.
To help mitigate the toughness, slicing the steak thinly will also help. Thicker slices will tend to be chewier and harder to consume.
How to cook Chimichurri London Broil
Cooking Rustic Chimichurri London Broil is quite easy and quick. Once the meat is removed from its container, pat with paper towels to remove excess moisture. Moisture will make it steamy in the oven and prevent the meat from getting a good crust.
Place on an aluminum foil lined baking sheet and broil on high for 6-7 minutes a side or until desired doneness. Let rest for 10 minutes to allow for the juices to redistribute in the meat, then slice thinly across the grain and serve with sauce.
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Baking Sheet
Fridge: Store steak and sauce separately in airtight containers in the fridge for up to 4 days. To reheat, warm the steak in either the microwave or on the stovetop, then top with sauce.
Chimichurri London Broil
- 2 Pounds London Broil
- Cracked Black Pepper
- 1 Shallot Minced
- 1 Jalapeno Chopped
- 4 Cloves Garlic Minced
- ½ Cup Red Wine Vinegar
- ½ Cup Cilantro Chopped
- ¼ Cup Parsley Chopped
- 2 Tbsp Oregano Chopped
- ¾ Cup Olive Oil
- Pat meat dry with a paper towel to remove excess moisture.
- Season meat generously with salt and pepper. Set Aside.
- Preheat oven and put on the high broil setting.
- Place meat on a lined baking sheet. Broil on top rack for 5-7 minutes per side or until you reach desired level of doneness. Let meat rest several minutes before slicing thinly against the grain and serving.
- While meat is cooking, make sauce by combining all remaining ingredients. Sauce can be served as is or pureed into a finer sauce. Season to taste with salt.
- Serve beef with chimichurri sauce drizzled on top. Enjoy!