Chimichurri London Broil is an easy dish that’s bursting with flavor!
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I know. I know. It’s erev shavuos and here I am sharing a new recipe, even though lots of you super-organized folks had your menus set weeks ago, and have been stocking your freezer ever since. Well, this recipe is dedicated to folks like me, who are cooking feverishly today and tomorrow. Folks who don’t have their menus too settled to quickly add a delicious london broil to the mix!
That’s right. It’s erev shavuos, and my recipe for today isn’t full of butter, cream and cheese. Nope. It’s a delicious steak – perfect for any meat meals you’ll be having – this yom tov, and any others!
Chimichurri and steak are a classic pairing, and in this version, I use some of it to marinate my london broil – which yields the most incredibly flavorful meat! The rest of the chimichurri sauce? There’s so much you can do with it! Use it to grill chicken, fish or vegetables. Serve it on top of your steak. Add some mayo to make a fantastic salad dressing. No jokes – the possibilities are endless!
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- 1 cup (packed) fresh parsley leaves
- 3 garlic cloves
- 1 shallot, peeled
- ½-1 jalapeno, depending on how hot you like it, seeds removed
- ½ cup red wine vinegar
- ¾ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 (approximately 2 lb) london broil
- Combine all ingredients except for meat in the bowl of a food processor fitted with an “s” blade. Pulse until fairly smooth, with no large chunks of garlic or shallots.
- Place meat in a large ziplock bag and pour about ¾ of the sauce over it. Place in the fridge to marinate for at least 4 hours, up to overnight. Reserve the remaining sauce (see note).
- Once meat has marinated, place meat with about ½ of the marinade into a 9x13 roasting pan. Broil on high for about 8-10 minutes per side (for medium-rare), depending on the size of the meat and your preferred doneness.
- Let the meat rest for about 7-10 minutes before slicing.
- Drizzle remaining marinade over steak before serving, or store it in the fridge for up to a week, and use as a marinade for grilled chicken, salmon or vegetables, or you can use it as a salad dressing.
- This meat is best fresh, but you can freeze the meat in the marinade, then defrost and cook fresh.
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Thanks for stopping by and have a great yom tov! – Miriam
This recipe originally appeared in my column in Mishpacha Magazine. Disclosure: This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.