Chimichurri London Broil
Author: 
Serves: 4-6 servings
 
Originally published in my column in Mishpacha's Family Table.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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).
  3. 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.
  4. Let the meat rest for about 7-10 minutes before slicing.
  5. 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.
Plan Ahead:
  1. This meat is best fresh, but you can freeze the meat in the marinade, then defrost and cook fresh.
Recipe by Overtime Cook at https://overtimecook.com/2017/05/29/chimichurri-london-broil/