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Chimichurri sauce has deep roots in South American cuisine, particularly in Argentina, where it is a staple at asados (barbecues). This vibrant green sauce has become synonymous with grilled meats, serving as both a marinade and a condiment. Traditionally, chimichurri is made with finely chopped parsley, garlic, vinegar, olive oil, and a blend of spices. Its fresh and zesty flavor profile complements the smoky notes of grilled meat, making it a favorite among barbecue lovers.

Chimichurri London Broil

Elevate your grilling skills with a vibrant Chimichurri London Broil that’s sure to impress! This delicious dish combines juicy, marinated London broil with a zesty chimichurri sauce made of fresh herbs and garlic. Perfect for summer barbecues, this recipe is simple to follow and loaded with flavor. Don't miss out on the warming flavors of Argentina—click through to discover the full recipe and make your next meal unforgettable!
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Ingredients
  

1.5 to 2 pounds London broil (flank steak)

Salt and black pepper, to taste

3 tablespoons olive oil

1 tablespoon red wine vinegar

1 cup fresh parsley, finely chopped

4 cloves garlic, minced

1 teaspoon red pepper flakes

1 tablespoon lemon juice

1 teaspoon dried oregano

1 shallot, finely chopped

Instructions
 

Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, minced garlic, red pepper flakes, dried oregano, chopped shallot, olive oil, red wine vinegar, and lemon juice. Stir well until all the ingredients are thoroughly mixed. Season with salt and black pepper to taste. Let the sauce sit for at least 30 minutes to allow the flavors to meld.

    Season the Steak: While the chimichurri is marinating, take the London broil out of the refrigerator and season both sides generously with salt and black pepper.

      Preheat the Grill: Preheat your grill to medium-high heat (about 400°F). If using an oven, preheat the broiler.

        Grill the Steak: Place the seasoned London broil on the grill and cook for about 5-7 minutes on each side for medium-rare, adjusting the time depending on your desired doneness. The internal temperature should reach 130-135°F for medium-rare.

          Rest the Meat: Once cooked, remove the steak from the grill and let it rest on a cutting board for about 10 minutes. This allows the juices to redistribute throughout the meat.

            Slice and Serve: After resting, slice the London broil against the grain into thin strips. Serve with a generous drizzle of the chimichurri sauce on top, or on the side as a dipping sauce.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4