Why You’ll Love This Recipe
I’m a big fan of chimichurri, and I’ve found it’s even better as a marinade than as a finishing sauce. The vinegar tenderizes the meat, the garlic and herbs soak in deeply, and a reserved portion of the same sauce stays fresh and punchy for serving. It turns an inexpensive cut into something I’m happy to serve to guests. Here’s why I think you’ll love it:
- Two uses, one sauce. Part of the chimichurri marinates the steak and the rest becomes the sauce.
- Fresh, bold flavor. Parsley, garlic, and a little chili bring brightness that cuts through lean beef.
- Tender results. Marinating plus slicing thinly against the grain keeps every bite juicy.
- Budget-friendly. Top round feeds a crowd for a fraction of the price of premium steaks.
Ingredients
For the chimichurri:
- 1½ cups (about 1 large bunch) fresh flat-leaf parsley, finely chopped
- 3 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried)
- 6 cloves garlic, minced
- ½ cup (120 ml) extra-virgin olive oil
- ¼ cup (60 ml) red wine vinegar
- 2 tbsp fresh lemon juice
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp ground cumin (optional)
For the steak:
- 1 London broil (top round steak), 2 to 2½ lbs (900 g to 1.1 kg), about 1½ inches thick
- 1 tsp kosher salt
- 1 tbsp olive oil or avocado oil (for the grill or pan)
For serving:
- Grilled corn, roasted potatoes, or warm crusty bread
- A simple tomato and onion salad
- Lemon wedges
Directions
- Make the chimichurri. In a medium bowl, stir together the parsley, oregano, garlic, olive oil, vinegar, lemon juice, red pepper flakes, salt, pepper, and cumin. Let it sit for 10 minutes so the flavors blend.
- Reserve the sauce. Set aside about half of the chimichurri in a covered container in the refrigerator. This is for serving, so it never touches the raw meat.
- Marinate the steak. Place the steak in a large zip-top bag or shallow dish and pour the remaining chimichurri over it, turning to coat. Refrigerate for at least 4 hours, ideally 8 to 12. I don’t go past 24 hours, since the acid can turn the surface mushy.
- Temper the meat. Take the steak out of the fridge 30 minutes before cooking. Scrape off most of the marinade and pat the steak dry. Discard the used marinade. Season with the salt.
- Preheat. Heat a grill to medium-high (about 450°F / 230°C), or set the oven rack 4 to 6 inches from the broiler and preheat to high. Oil the grates or a broiler pan.
- Cook. Grill or broil for 5 to 7 minutes per side, until an instant-read thermometer reads 125°F (52°C) for rare or 130°F (54°C) for medium-rare. I don’t cook this lean cut past medium (140°F / 60°C).
- Rest. Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes. The temperature will rise about 5°F as it sits.
- Slice. Find the direction of the muscle fibers and slice very thinly against the grain at a slight angle.
- Serve. Fan the slices on a platter, spoon the reserved chimichurri over the top, and serve with lemon wedges.
Servings and Timing
- Servings: 6 to 8
- Prep time: 20 minutes
- Marinating time: 4 to 12 hours (up to 24)
- Cook time: 10 to 14 minutes
- Rest time: 10 minutes
- Total time: about 5 to 13 hours, with only about 45 minutes of active time
Variations
- Flank or skirt steak: Use either cut and reduce the cooking time to 3 to 4 minutes per side.
- Cilantro chimichurri: Replace half the parsley with cilantro for a brighter, more herbaceous flavor.
- Extra spicy: Add a minced jalapeño or Fresno chili to the sauce.
- Cast-iron skillet: Sear 4 to 5 minutes per side in a very hot pan, then finish in a 400°F (200°C) oven for 3 to 5 minutes if needed.
- Steak sandwiches: Pile thin slices on crusty rolls with provolone and a spoonful of chimichurri.
- Smoky twist: Add 1 teaspoon of smoked paprika to the marinade.
Storage/Reheating
- Refrigerator: Store sliced steak in an airtight container for up to 3 days. The reserved chimichurri keeps in a sealed jar for up to 5 days, with a thin layer of olive oil on top.
- Freezer: I often freeze the raw steak in the marinade in a freezer bag for up to 3 months, then thaw it overnight in the fridge. I don’t freeze the finished chimichurri, since the herbs lose their freshness.
- Reheating: Warm slices gently in a skillet over low heat with a splash of broth, just until heated through. I avoid the microwave, since it can toughen lean beef.
- Leftover idea: I love cold slices in a steak salad or tucked into a wrap with chimichurri and sliced avocado.
FAQs
What exactly is London broil?
It’s really a cooking method, though stores usually label top round (or sometimes flank steak) as London broil. I use top round because it’s lean, thick, and affordable.
Why is my London broil tough?
Overcooking and slicing with the grain are the usual culprits. I cook it to medium-rare or medium and always slice thinly against the grain.
Can I reuse the marinade as a sauce?
I don’t. That’s why I reserve half of the chimichurri before marinating. If you do want to reuse the marinade, boil it for several minutes first, though the fresh herbs won’t taste the same.
Can I use dried herbs?
Fresh parsley is essential for the right flavor, but dried oregano works fine. Use about a third as much as fresh.
How long will the chimichurri keep?
I keep it in a jar in the fridge for up to 5 days. The garlic gets stronger over time, so it tastes best in the first 2 to 3 days.
Can I make it in the oven?
Yes. Broil it 4 to 6 inches from the heat for 5 to 7 minutes per side, or sear it in a skillet and finish in a 400°F (200°C) oven.
Conclusion
This Chimichurri Marinated London Broil is one of my favorite ways to turn an affordable cut into something special. The herby, garlicky marinade flavors the meat all the way through, and a spoonful of fresh chimichurri on top makes every slice sing. I hope it becomes a regular at your cookouts. If you make it, I’d love to hear how it turned out!
Print
This chimichurri marinated London broil is a tender, herb-packed steak soaked in a bright blend of parsley, garlic, red wine vinegar, and oregano, then broiled or grilled to a juicy medium-rare. Sliced thin and spooned with extra fresh chimichurri, it turns an affordable cut into a vibrant, Argentinian-inspired dinner. Just mix the marinade, let the fridge do the work, and finish in about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 40 minutes
- Yield: undefined
- Category: undefined
- Method: Broiled or Grilled
- Cuisine: Argentinian
Ingredients
- 2 lbs (900 g) top round London broil, about 1 1/2 inches thick
- For the chimichurri: 1 cup (50 g) packed fresh flat-leaf parsley, finely chopped
- For the chimichurri: 2 tablespoons fresh oregano leaves, finely chopped, or 2 teaspoons dried oregano
- For the chimichurri: 5 cloves garlic, minced
- For the chimichurri: 1/2 cup (120 ml) extra-virgin olive oil
- For the chimichurri: 1/4 cup (60 ml) red wine vinegar
- For the chimichurri: 1 tablespoon fresh lemon juice
- For the chimichurri: 1 teaspoon red pepper flakes
- For the chimichurri: 1 teaspoon kosher salt
- For the chimichurri: 1/2 teaspoon black pepper
- For the chimichurri: 1/2 teaspoon ground cumin (optional)
- 1 teaspoon kosher salt, for seasoning before cooking
- Lemon wedges, for serving
Instructions
- In a medium bowl, stir together the parsley, oregano, garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, pepper, and cumin, if using, until well combined.
- Set aside 1/2 cup of the chimichurri in a small bowl, cover, and refrigerate for serving. This portion never touches the raw meat.
- Place the London broil in a large zip-top bag or shallow dish and pour the remaining chimichurri over the steak, turning to coat evenly.
- Seal the bag and refrigerate for at least 4 hours and up to 12 hours, turning the steak once or twice.
- Remove the steak from the refrigerator 30 minutes before cooking. Lift it from the marinade, scrape off most of the herbs and garlic to prevent burning, and pat dry with paper towels. Discard the used marinade. Season both sides with the salt.
- Preheat the broiler with the oven rack 4 to 6 inches from the heat, or heat a grill to high heat, about 450°F (230°C).
- Broil or grill for 5 to 7 minutes per side, until nicely charred and the internal temperature reaches 130 to 135°F (54 to 57°C) for medium-rare.
- Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes.
- Slice very thinly against the grain at a slight angle. Spoon the reserved chimichurri over the top, add a squeeze of lemon, and serve.
Notes
- London broil is a cooking method as much as a cut. Top round or flank steak both work well.
- Slicing very thinly against the grain is essential for tender bites with this lean cut.
- Do not marinate longer than 12 hours. The vinegar can turn the surface of the meat mushy.
- Scrape off the herbs and garlic before cooking so they do not burn under the high heat.
- Cooking temperatures: 125°F (52°C) rare, 130 to 135°F (54 to 57°C) medium-rare, 140 to 145°F (60 to 63°C) medium. Remove the steak about 5 degrees below your target.
- Always set aside the serving chimichurri before adding the steak. Never reuse the marinade that touched raw meat.
- Make ahead: the chimichurri keeps refrigerated for up to 5 days and its flavor deepens over time.
- Storage: refrigerate leftover sliced steak in an airtight container for up to 3 days. Serve cold over salads or in sandwiches.
- Serving idea: pair with roasted potatoes, grilled corn, or a simple tomato and avocado salad.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 340
- Sugar: 0 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 85 mg
