Chimichurri London Broil
Servings 4
Ingredients
- One bunch fresh parsley (discard stems)
- Handful of fresh oregano (discard stems)
- 4-5 fresh basil leaves
- One small jalapeño
- 1 tablespoon minced garlic
- ¼ cup chopped onion
- Juice of ½ a small lime
- 3 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon Kosher salt
- ⅓ 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 ¼ cup of the chimichurri, rub sauce into both sides of your meat and let sit at room temperature for ½ 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.