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Grilled London Broil with Chimichurri Sauce

  

June 27, 2017

A simple yet delicious summertime recipe that only takes minutes to prepare. The addition of chimichurri to beautifully cooked red meat is match made in heaven. Be sure to make extra chimichurri and use it on vegetables, grilled bread and even as a light salad dressing.

  • Prep: 40 mins
  • Cook: 15 mins
  • Yields: 6 servings

Ingredients

1.5 pound London Broil

Kosher salt and fresh ground black pepper to taste

CHIMICHURRI SAUCE:

1 cup minced flat leaf/Italian Parsley

2 tablespoons minced fresh oregano

2 large shallots, minced

5 cloves of garlic, minced

1 jalapeno, seeded and minced

1 cup Extra Virgin Olive Oil

3/4 cup red wine vinegar

kosher salt and fresh ground black pepper to taste

Directions

1Season London Broil on both sides with salt and pepper. Place on a plate and put into the refrigerator

2Whisk together all of the ingredients for the chimichurri sauce in bowl. Let sit for at least one hour at room temperature.

GRILLING DIRECTIONS:

1Medium High Heat (600F-700F)

2Place meat on hot grill and cook for at least 5 minutes before twisting 90 degrees.

3Lift and TWIST to achieve those beautiful black diamond grill marks

4TURN after 5 Minutes

5Check for doneness after 3 additional minutes using a thermometer> Remove from grill at 125F for medium rare

6Rest for 5 minutes before slicing. Slice meat thinly against the grain on a bias.

7Spoon chimichurri sauce over sliced meat and serve immediately

PRO TIP: Spread leftover chimichurri to on grilled bread, use as a light salad dressing or toss with veggies before grilling

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