A simple yet delicious holiday recipe that only takes minutes to prepare. The addition of chimichurri to beautifully cooked red meat is match made in heaven.
Pound London Broil
Kosher salt and fresh ground black pepper to taste
Minced Flat Leaf/Italian Parsley
Tablespoons Minced Fresh Oregano
Large Shallots, Minced
Cloves of Garlic, Minced
Jalapeno, Seeded and Minced
Extra Virgin Olive Oil
Red Wine Vinegar
Kosher Salt and Fresh Ground Black Pepper to taste
Season London Broil on both sides with salt and pepper. Place on a plate and put into the refrigerator
Whisk together all of the ingredients for the chimichurri sauce in bowl. Let sit for at least one hour at room temperature.
Medium High Heat (600F-700F)
Place meat on hot grill and cook for at least 5 minutes before twisting 90 degrees.
Lift and TWIST to achieve those beautiful black diamond grill marks
TURN after 5 Minutes
Check for doneness after 3 additional minutes using a thermometer> Remove from grill at 125F for medium rare
Rest for 5 minutes before slicing. Slice meat thinly against the grain on a bias.
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