Chimichurri London Broil
Chimichurri London Broil is a marinated flank steak cooked until tender and then served with homemade chimichurri sauce. It's such an easy, but flavorful way to get a tougher cut of steak nice and tender! And, with the addition of chimichurri sauce, it's a mouth-watering dish that is sure to impress!
Servings: 6 people
Calories: 495kcal
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.
Nutrition
Serving: 1portion | Calories: 495kcal