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
Find it online: https://thefamilycooking.com/chimichurri-marinated-london-broil/
