Chimichurri London Broil is a marinated flank steak broiled until tender and then served with homemade chimichurri sauce. It’s such an easy, but flavorful way to get a tougher cut of steak juicy and tender! And, with the addition of chimichurri sauce, it’s a mouth-watering dish that is sure to impress! I also have a London Broil topped with Cowboy Butter that you will want to try!
What is A London Broil?
London broil can mean two things: a way to cook beef and the type of beef used. Flank steaks and top-round steaks are both called London broil. They’re lean and tough, so marinating and cooking them quickly makes them tender and tasty.
Chimichurri London Broil Ingredients & Smart Substitutions
- Meat: When looking for the meat for this recipe, look for beef that is labeled flank steak, top-round steak, or skirt steak. In fact, you can sometimes find the meat labeled London Broil. It is a tougher cut of meat that really benefits from marinating, which makes it more tender.
- Marinade: It is important to let the steak marinate in the refrigerator for at least 2 hours, up to overnight. This tenderizes the steak, plus makes it that much more flavorful! For the marinade, you will need garlic, soy sauce, olive oil, balsamic vinegar, paprika, salt, and pepper.
- Chimichurri Sauce: Although the marinated flank steak is delicious in its own right, adding chimichurri sauce on top takes the flavors to a whole new level! The sauce is a blend of olive oil, red wine vinegar, fresh herbs, shallot, garlic, jalapeno, salt, and red pepper flakes. And, it’s easy to make, so make an extra batch to use to enhance a variety of other dishes, too! Make it ahead of time; it will last in the refrigerator for up to a week! You can also purchase this sauce from your local grocery store.
Do I Have To Sear The Flank Steak?
Searing both sides of the steak makes a difference in the flavor and texture of this London broil, so I highly recommend not skipping this step. I love the flavorful crust you get from searing the meat. This also helps lock in all those juices! It is worth the extra few minutes, for sure.
How To Slice London Broil
Slice London broil against the grain for the most tender pieces of meat. Here’s how to slice it:
- Before slicing, let it rest for about 10 minutes to allow the juices to redistribute.
- Look for the direction of the muscle fibers, which will be visible on the surface of the meat. These fibers will be running in one direction.
- Slice the meat across the grain* perpendicular to the muscle fibers, which will break them up and make the meat tender.
- Cut the meat into slices that are about 1/4-inch thick.
*It’s important to note that the direction of the grain can change in different sections of the London broil, so you may need to adjust your slicing direction as you go. If you’re having difficulty identifying the direction of the grain, you can try pulling the meat apart slightly with your fingers to see which way the fibers are running.
How To Store Chimichurri London Broil
When storing leftovers, store the steak and chimichurri sauce separately. To store the meat, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Store the chimichurri sauce in a separate container in the refrigerator.
Chimichurri London Broil
Ingredients
- 2 pounds flank steak
- 2 teaspoons garlic, minced
- ¼ cup (58 g) soy sauce
- ¼ cup (53 g) extra-virgin olive oil, plus 1 tablespoon
- ¼ cup (63.75 g) balsamic vinegar
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- parsley, chopped for garnish
- 1 recipe chimichurri sauce, for topping
Instructions
- To a small bowl, add garlic, soy sauce, olive oil, balsamic vinegar, paprika, salt, and pepper. Mix until combined.
- To a zippered plastic bag, add the London broil and the marinade. Refrigerate for at least 2 hours, up to overnight.
- When ready, take the London Broil out of the refrigerator about 30 minutes before you are ready to cook it to allow it to come to room temperature.
- Preheat your oven to broil, positioning the rack in the middle of the oven.
- Remove the London Broil from the marinade. Discard marinade.
- To a large skillet over high heat, add the extra tablespoon of oil. When hot, sear the London Broil on both sides until browned, about 1-2 minutes per side.
- Transfer the skillet to the middle rack in the preheated oven.
- Broil for 10-12 minutes, flipping halfway, or until the internal temperature reaches 135°F (medium rare), or your desired doneness.
- Remove the London Broil from the oven and let it rest for 10 minutes.
- When ready to serve, slice against the grain into ¼-inch pieces and garnish with parsley.
- Serve warm with chimichurri sauce.
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What the Test Kitchen had to say about this recipe:
Autumn
This is fantastic! The flank steak is marinated to perfection. The chimichurri sauce adds a zesty kick that makes every bite delicious.
Elizabeth
I'm impressed with how flavorful this is! The marinade infuses the steak with a rich, savory taste, and the chimichurri sauce is a vibrant, herby complement. It's a great dish for a summer BBQ or a special dinner.
Bella
The steak is tender and juicy!
Selena
I love this! The marinade gives the steak a deep, savory flavor, and the chimichurri sauce adds a bright, refreshing contrast.
This is a great recipe. Axe the Test Kitchen bullocks. It’s insulting and silly. Reviews by actual readers, whilst perhaps irritating to you, are extremely helpful to your readers. Most especially when they need to make adaptions to the recipe. The Avatars fake cheering squad are worthless.
Hi Anne! I love reviews of my recipes and think it is awful you implied otherwise. It’s literally why I do what I do. Not sure how you became so delusional.
Also, those are my real employees. From my real test kitchen. They are involved in every step of the process of writing recipes, testing recipes, publishing recipes, and obviously, reviewing recipes. They chose to use the cartoon version of their faces because people like you would attack them for no good reason. I am honored they are willing to share their opinions about recipes (good or bad) but also would like to protect them at all all costs from ignorant people such as yourself.