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London Broil With Chimichurri
Recipe Intro From chefeitanbernath

This recipe was sponsored by our friends at Vitamix. To learn more about the Vitamix Venturist Machine - click here

This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

This off the charts dinner is not only beautiful, but also packed with tons of delicious fresh flavor. Perfect for your weeknight meal prepping, you can marinate the meat ahead of time and make the chimichurri in just minutes. -@chefeitanbernath

Recipe

Yield: Serves or Makes serves 4
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ingredients

  • 2 pounds london broil
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 2 tablespoons fresh oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup fresh flat-leaf parsley
  • 1/2 cup fresh oregano leaves
  • 2 green onions
  • 2 cloves garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt

Method

  • Step 1

    In a large ziplock bag, place the london broil, red wine vinegar, olive oil, oregano, salt, and pepper. Place on a plate then into the fridge to marinate for 1 hour to overnight.

  • Step 2

    Meanwhile, place the parsley, oregano, green onions, garlic, red pepper flakes, olive oil, red wine vinegar, honey, salt, and pepper into the Vitamix Venturist. Blend until smooth then set aside.

  • Step 3

    Remove the bag from the fridge for 10 minutes. Then remove the london broil from the bag and pat dry with a paper towel. Heat a large skillet, preferably cast iron, on a medium flame with a drizzle of olive oil. Transfer the meat into the pan and cook for about 10 minutes on each side, until your desired doneness. Set aside the cooked meat on a plate, tented with tin foil, to rest for 5 minutes. Slice and serve immediately with chimichurri sauce.

Ingredients:

For the Steak:

2 lb london broil

1/2 cup red wine vinegar

1/2 cup olive oil

2 tablespoons fresh oregano

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

For the Chimichurri:

1 cup fresh flat-leaf parsley

1/2 cup fresh oregano leaves

2 green onions

2 cloves garlic

1/4 teaspoon crushed red pepper flakes

1/2 cup olive oil

1/3 cup red wine vinegar

1 tablespoon honey

½ teaspoon kosher salt

 

Directions:

In a large ziplock bag, place the london broil, red wine vinegar, olive oil, oregano, salt, and pepper. Place on a plate then into the fridge to marinate for 1 hour to overnight.

Meanwhile, place the parsley, oregano, green onions, garlic, red pepper flakes, olive oil, red wine vinegar, honey, salt, and pepper into the Vitamix Venturist. Blend until smooth then set aside.

Remove the bag from the fridge for 10 minutes. Then remove the london broil from the bag and pat dry with a paper towel. Heat a large skillet, preferably cast iron, on a medium flame with a drizzle of olive oil. Transfer the meat into the pan and cook for about 10 minutes on each side, until your desired doneness. Set aside the cooked meat on a plate, tented with tin foil, to rest for 5 minutes. Slice and serve immediately with chimichurri sauce.


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