Chimichurri London Broil

Chimichurri London Broil

London broil gives you a lot of bang for your buck. It’s a relatively inexpensive cut of meat that can be seared, broiled, or grilled and yields spectacular results. This dish elevates the humble London broil to a dish that’s over the top.

SERVES 6 (MORE WHEN THERE ARE OTHER MAIN-COURSE OPTIONS)

• 2 lb (1 kg) London broil (flat cut)
• 2 Tbsp olive oil

DRY RUB

• ¹⁄₂ Tbsp dark brown sugar
• ¹⁄₂ Tbsp turbinado sugar
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp lemon pepper

CHIMICHURRI SAUCE

• ¹⁄₂ cup red wine vinegar
• 4 cloves garlic, minced
• ¹⁄₂ small red onion
• ¹⁄₂ cup fresh parsley leaves
• ¹⁄₂ scallion (white and light green part)
• 1 jalapeño pepper, halved and seeds discarded
• 1 tsp sea salt
• 1 tsp oregano
• ³⁄₄ cup extra-light olive oil

Preheat grill to medium-high heat. Rub both sides of meat with olive oil. Combine all the rub ingredients in a small bowl. Rub into both sides of the meat. Allow to marinate for at least 20 minutes.

To make the chimichurri sauce: Place all the sauce ingredients, except the olive oil, into a food processor fitted with the S blade. Pulse to combine, slowly adding the olive oil.