London Broil with Chimichurri Sauce
This London broil with chimichurri sauce is tender, moist and full of flavor. A perfect meat for Pesach or any time!
If you know my style, you know my go-to meats are simple classic roasts. But I do have big boys who want meat, so I’ll often crank up the grill and prepare some steaks to satisfy them. I don’t have a grill for Pesach, so then I use my oven on the broil setting for meats and make do — and no one complains!
Mastering the preparation of a good rare meat takes time. Meats like this London broil that are supposed to be enjoyed medium or rare can taste tough and chewy if well done. While I say jokingly that the men in my life like their meat while the cow is still mooing, I do enjoy a good medium slice of meat — and a well-done steak can be very unpleasant.
Follow my instructions for this London broil with chimichurri sauce and you should have delicious meat!
When I serve rare meats on Yom Tov, I do not heat them up. I simply take them out of the fridge, bring them to room temperature, and then put them near a heat source to gather some warmth.
The chimichurri sauce is a delicious addition to the meat, but it is totally not necessary. I often serve the meat without it. I always find it so ironic when there’s a recipe that takes the world by storm and suddenly everyone is making it… and I realize it’s something I’ve been making for years! Chimichurri sauce is a delightful green dip that’s bursting with flavor, and it’s everywhere now! I’ve been making it forever, and it’s delicious on meat, chicken, or fish. Add some mayonnaise to make it a delicious creamy dip to serve with challah or even matzah.
You can make this in advance and freeze, but for this type of meat, I prefer to cook it close to Yom Tov and keep it in fridge until ready to serve. Generally, if I really need a meat prepped in advance, rather than cook and freeze, I will prepare it and freeze it with the rub and/or marinade, so I know all I need to do is defrost it and slide it into the oven and it will be fresh cooked and delicious.
London Broil with Chimichurri Sauce
Ingredients
London Broil:
- 2 lbs. (approx.) London broil
- 2 Tbsp extra virgin olive oil, divided
- 2 tsp coarse black pepper, divided
- 2 tsp coarse sea salt, divided
- 1 tsp paprika
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
Chimichurri Sauce:
- ½ cup extra virgin olive oil
- ½ cup fresh parsley*
- ½ cup fresh cilantro*
- 1 tsp salt
- ½ tsp red pepper flakes
- ⅓ red onion
- 4 garlic cloves
- 4 tsp lemon juice
Instructions
- For the London broil, score the meat on both sides by making little cuts in it.
- Drizzle 1 tablespoon of olive oil on one side of the meat. Sprinkle 1 teaspoon each of the black pepper and salt onto the meat and rub it in.
- In a small bowl, mix together all remaining spices.
- Rub half the spice blend on the meat.
- Flip the meat over and repeat with remaining oil, black pepper, salt, and spice blend.
- Place under the oven broiler on high for about 6 minutes per side. (**See below for grill instructions.)
- Let meat rest for 10 minutes before slicing and serving.
- For the chimichurri sauce, place everything in a blender or food processor fitted with s-blade and blend until smooth (it doesn’t have to be completely smooth).
- Serve over London broil (or any meat or chicken).
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/london-broil-with-chimichurri-sauce/
