Mom’s London Broil with Chimichurri Sauce

AuthorTheGBYCategory, , DifficultyBeginner

London Broil with Chimichurri Sause - The GBY

Yields1 Serving
Prep Time10 mins

Steak Marindade
 2 tbsp Dry Sherry
 2 tbsp Soy Sauce
 1 tbsp Sugar
 1 tbsp Honey
 2 tsp Meat Tenderizer
 2 tsp Accent
 1 tsp Salt
 Flank Steak
Chimichurri Sauce
 ¼ cup Parsley, chopped coarsely
 3 tbsp Red Wine Vinegar
 4 Garlic, cloves, minced
 2 tbsp Crushed Red Pepper
 Kosher Salt
 Freshly Ground Pepper
 ½ cup Extra-Virgin Olive OIl

Steak Marinade
1

Cut slightly through the flank steak in a diamond pattern on both sides.

2

Mix all ingredients together and marinate overnight.

3

Grill to desired doneness.

Chimichurri Sauce
4

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Serve with steak.

Note:
5

The chimichurri can be refrigerated overnight. Bring to room temperature before serving.

Ingredients

Steak Marindade
 2 tbsp Dry Sherry
 2 tbsp Soy Sauce
 1 tbsp Sugar
 1 tbsp Honey
 2 tsp Meat Tenderizer
 2 tsp Accent
 1 tsp Salt
 Flank Steak
Chimichurri Sauce
 ¼ cup Parsley, chopped coarsely
 3 tbsp Red Wine Vinegar
 4 Garlic, cloves, minced
 2 tbsp Crushed Red Pepper
 Kosher Salt
 Freshly Ground Pepper
 ½ cup Extra-Virgin Olive OIl

Directions

Steak Marinade
1

Cut slightly through the flank steak in a diamond pattern on both sides.

2

Mix all ingredients together and marinate overnight.

3

Grill to desired doneness.

Chimichurri Sauce
4

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Serve with steak.

Note:
5

The chimichurri can be refrigerated overnight. Bring to room temperature before serving.

Mom’s London Broil with Chimichurri Sauce

(Photography by: Mark Farinholt)

(Photography by: Mark Farinholt)

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