Chimichurri London Broil

Welcome to the August 21, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery sales and affordable ingredients. This week, a rare London Broil sale — always worth waiting for! We haven’t seen it this low in a while, so I picked up two packs and used one to scratch up this savory Chimichurri London Broil recipe using fresh herbs and jalapeño from my garden + a couple of pantry staples.

Seriously, how beautiful is this for $1.98 a pound? I’m easily pleased, I guess. 🙂

Chimichurri London Broil

Ingredients

One bunch fresh parsley, discard stems
Handful of fresh oregano, discard stems
4-5 fresh basil leaves
One small jalapeño
1 Tbsp minced garlic
1/4 cup chopped onion
Juice of 1/2 a small lime
3 Tbsp red wine vinegar
1 tsp smoked paprika
1/2 tsp Kosher salt
1/3 cup olive oil
2.5-3 lbs boneless London Broil

Directions

Make your chimichurri by adding all ingredients down to Kosher salt to food processor and blending until mixed but still slightly chunky. With processor running, then drizzle in olive oil until incorporated into sauce.

Using 1/4 cup of the chimichurri, rub sauce into both sides of your meat and let sit at room temperature for 1/2 hour. (Reserve additional chimichurri for serving.) Preheat oven to 450 degrees. When oven comes to temperature, place your meat in a roasting pan with a rack. Turn oven to broil and roast for four minutes a side, keeping oven door cracked open. Let your cooked London Broil sit for 10 minutes before slicing against the grain. Serve with the rest of your chimichurri sauce.

Tip: Just close the oven door on an oven mitt to keep it slightly cracked. Four minutes a side on these thicker pieces gives you some medium rare London Broil, but since this is a tougher cut of meat, I prefer mine both marinated and on the rarer side. Broil yours a little longer if you don’t like it as rare, but realize it will have a tendency to toughen up when it’s more well done.

Tender, juicy, and flavorful

Chimichurri London Broil itself is gluten free, dairy free, and low carb. The kids and I enjoyed ours with baked potatoes and corn on the cob, since we are not — but low carb MashupDad had his with cauliflower instead.

2.5 lbs of London Broil is a lot of meat, and we got a couple of dinners and a lunch for our family of four out of this recipe by turning the leftovers into some excellent fajitas the next day.

Seriously, so good! Chimichurri London Broil was definitely even better the next day. I just sauteed up some sweet peppers, onions, and baby portabella mushrooms with the rest of the chimichurri sauce and then cut the leftover beef into thinner strips. Add a little guac, sour cream, tortillas, and cheese and you have yourself a flavorful & super easy fajitas dinner. Heads up: The veggies do soak up a little more of the sauce, so they’re spicier than the London Broil by itself (but not overly so).

Chimichurri London Broil, printable recipe

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Chimichurri London Broil

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Course dinner

Total Time 1 hour hour

Servings 4

Author Rachel Singer

Ingredients

• One bunch fresh parsley (discard stems)
• Handful of fresh oregano (discard stems)
• 4-5 fresh basil leaves
• One small jalapeño
• 1 Tbsp minced garlic
• 1/4 cup chopped onion
• Juice of 1/2 a small lime
• 3 Tbsp red wine vinegar
• 1 tsp smoked paprika
• 1/2 tsp Kosher salt
• 1/3 cup olive oil
• 2.5-3 lbs boneless London Broil

Instructions

• Make your chimichurri by adding all ingredients down to Kosher salt to food processor and blending until mixed but still slightly chunky.
• With processor running, then drizzle in olive oil until incorporated into sauce.
• Using 1/4 cup of the chimichurri, rub sauce into both sides of your meat and let sit at room temperature for 1/2 hour. (Reserve additional chimichurri for serving.)
• Preheat oven to 450 degrees.
• When oven comes to temperature, place your meat in aroasting pan with a rack
• Turn oven to broil and roast for four minutes a side, keeping oven door cracked open.
• Let your cooked London Broil sit for 10 minutes before slicing against the grain.
• Serve with the rest of your chimichurri sauce.

Notes

Tip: Just close the oven door on an oven mitt to keep it slightly cracked. Four minutes a side on these thicker pieces gives you some medium rare London Broil, but since this is a tougher cut of meat, I prefer mine both marinated and on the rarer side. Broil yours a little longer if you don't like it as rare, but realize it will have a tendency to toughen up when it's more well done.

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