Tender and juicy London broil with a cilantro parsley chimichurri sauce. So easy to make and full of flavor!
I wanted to experiment with London broil since I had never cooked with it before. The first time I had London broil was many moons ago at my best friend's house. Her dad made it on a regular basis.
Since the London broil was on sale at the grocery store, I decided to give it a go.
I paired it with a chimichurri sauce because my garden is full of parsley, cilantro, and oregano and I needed to find a way to use it up!
Although London broil is typically broiled, I grilled it for a smoky flavor and char.
This recipe also works well with flank steak.
Cilantro Chimichurri Sauce Ingredients & Substitutions
This sauce is super flavorful and made with fresh ingredients. A couple of substitutions can be made:
- More parsley instead of cilantro.
- Shallot instead of red onion.
- Apple cider vinegar or white wine vinegar instead of red wine vinegar.
- Finely chop parsley, cilantro, oregano, garlic and red onion. Mix in remaining sauce ingredients until just combined. If using a food processor, pulse until the herbs are chopped and be careful not to over process. The sauce should be chunky.
- Cover the steak with half of the chimichurri and marinade for 2 hours or overnight.
- Bring the steak to room temperature for 30 minutes. Grill the steak on medium high heat for 6-8 minutes on each side or until desired doneness. Cover and let it rest for 15 minutes.
- Cut the steak into thin slices against the grain and serve with chimichurri sauce.
Tips for Perfect Steak
- Let the steak come to room temperature for 30 minutes before cooking.
- Use a meat thermometer to ensure you reach your desired doneness and prevent overcooking the steak. The timing will depend on the thickness. I cooked a one inch London broil to 120°F as the temperature continues to rise as the steak rests.
- Let it rest for 15 minutes to let the juices redistribute.
- Slice thin slices against the grain for a tender steak.
What is London broil?
London broil is a method of cooking to describe lean steak that is marinated, cooked to medium rare, and sliced against the the grain for tenderness. It is usually broiled or grilled.
"London broil" can refer to any lean cut of meat including top round and flank steak.
What is chimichurri sauce?
Chimichurri is a sauce that originates from South America that is used to top grilled meats, seafood, and vegetables.
It's made with finely chopped parsley, oregano, garlic, olive oil, and red wine vinegar. It tastes fresh and tangy.
What to serve with steak and chimichurri sauce?
Serve this with a salad, grilled vegetables, fried plantains, or a potato side dish.
How to store and reheat steak with chimichurri sauce?
Store the steak and chimichurri separately. Reheat the steak in the microwave or in a pan until just warm and top with chimichurri sauce.
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London Broil with Chimichurri Sauce
- 2 lb London broil steak
- 1 cup flat leaf parsley
- 1 cup cilantro
- ¼ cup fresh oregano
- ¼ cup red onion
- 6 cloves garlic
- ¼ teaspoon red pepper flakes
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Make the chimichurri sauce: Finely chop parsley, cilantro, oregano, red onion and garlic or pulse in a food processor. Mix in remaining sauce ingredients.
- Marinate the steak: Coat the steak with half of the chimichurri and marinate for 2 hours or overnight.
- Cook the steak: Grill or broil the steak on medium high heat for 6-8 minutes on each side or until desired doneness. 125°F for medium rare.
- Let it rest: Cover the steak and let it rest for 15 minutes then cut thin slices against the grain.
- Serve: Drizzle chimichurri sauce over the steak and serve with more on the side. Happy nomming!
- Use more parsley instead of cilantro for a more traditional chimichurri sauce.
- Let the steak rest for 15 minutes before slicing.