Chimichurri London Broil
London broil gives you a lot of bang for your buck. It’s a relatively inexpensive cut of meat that can be seared, broiled, or grilled and yields spectacular results. This dish elevates the humble London broil to a dish that’s over the top.
SERVES 6 (MORE WHEN THERE ARE OTHER MAIN-COURSE OPTIONS)
- 2 lb (1 kg) London broil (flat cut)
- 2 Tbsp olive oil
- 1⁄2 Tbsp dark brown sugar
- 1⁄2 Tbsp turbinado sugar
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp lemon pepper
- 1⁄2 cup red wine vinegar
- 4 cloves garlic, minced
- 1⁄2 small red onion
- 1⁄2 cup fresh parsley leaves
- 1⁄2 scallion (white and light green part)
- 1 jalapeño pepper, halved and seeds discarded
- 1 tsp sea salt
- 1 tsp oregano
- 3⁄4 cup extra-light olive oil
Preheat grill to medium-high heat. Rub both sides of meat with olive oil. Combine all the rub ingredients in a small bowl. Rub into both sides of the meat. Allow to marinate for at least 20 minutes.
To make the chimichurri sauce: Place all the sauce ingredients, except the olive oil, into a food processor fitted with the S blade. Pulse to combine, slowly adding the olive oil.
Continue to process until everything is well blended. Set aside to allow the flavors to combine. Grill the meat for 5–7 minutes per side for medium-rare (registering 125–130°F/52–54°C internal temperature), or a little longer if you like it more medium-well done.
Remove from heat and allow the meat to rest for 10 minutes before slicing across the grain. Serve with chimichurri sauce.
(Originally featured in Family Table, Issue 699)
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