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Grilled London Broil with Chimichurri Sauce

by | Published Jun 27, 2020 | Last updated Sep 30, 2021 | 0 comments

Prep Time40 minsCook Time15 minsTotal Time55 minsYields6 Servings
A simple yet delicious summertime recipe that only takes minutes to prepare. The addition of chimichurri to beautifully cooked red meat is match made in heaven. Be sure to make extra chimichurri and use it on vegetables, grilled bread and even as a light salad dressing.
Nutrition Facts

Serving Size 4 oz

Servings 6


Amount Per Serving
Calories 543
% Daily Value *
Total Fat 39g60%
Saturated Fat 7g35%
Cholesterol 86mg29%
Sodium 430mg18%
Potassium 113mg4%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Sugars 1g
Protein 37g74%

Vitamin A 18%
Vitamin C 25%
Calcium 7%
Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

Season London Broil on both sides with salt and pepper. Place on a plate and put into the refrigerator

2

Whisk together all of the ingredients for the chimichurri sauce in bowl. Let sit for at least one hour at room temperature.

GRILLING DIRECTIONS:
3

Medium High Heat (600F-700F)

4

Place meat on hot grill and cook for at least 5 minutes before twisting 90 degrees.

5

Lift and TWIST to achieve those beautiful black diamond grill marks

6

TURN after 5 Minutes

7

Check for doneness after 3 additional minutes using a thermometer> Remove from grill at 125F for medium rare

8

Rest for 5 minutes before slicing. Slice meat thinly against the grain on a bias.

9

Spoon chimichurri sauce over sliced meat and serve immediately

PRO TIP: Spread leftover chimichurri to on grilled bread, use as a light salad dressing or toss with veggies before grilling

Ingredients

 1.5 pound London Broil
 Kosher salt and fresh ground black pepper to taste
CHIMICHURRI SAUCE:
 1 cup minced flat leaf/Italian Parsley
 2 tablespoons minced fresh oregano
 2 large shallots, minced
 5 cloves of garlic, minced
 1 jalapeno, seeded and minced
 1 cup Extra Virgin Olive Oil
 3/4 cup red wine vinegar
 kosher salt and fresh ground black pepper to taste

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