This recipe is by one of my favorite chefs, Laura Vitale. The Chimichurri is the star of this dish!
1 cup flat leaf parsley
1/4 cup coarsely chopped white onion
3 small garlic cloves
3 tablespoons fresh oregano
3 tablespoons red wine vinegar
1 teaspoon salt
Freshly ground black pepper
1/3 cup extra virgin olive oil
MEAT (for 3-4 pound Lindon Broil)
2 tablespoon sweet paprika
4 teaspoons chili powder
4 teaspoons granulated garlic
4 teaspoons granulated onion
4 teaspoons light brown sugar
pinch of red pepper flakes
4 tablespoons oil
1) Make the chimichurri: Process the parsley, onion, garlic, oregano, vinegar, salt and a few grinds of pepper in a food processor or blender until everything is in small pieces. With the motor running, slowly drizzle in the olive oil until the mixture forms a sauce. Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour, or for up to 2 days. Let stand at room temperature for 30 minutes or so before serving.
2) Season the meat: In a small bowl, stir together the paprika, chili powder, granulated garlic and onion, brown sugar, salt and pepper flakes. Brush both sides of the meat with the oil and then sprinkle the spice mixture evenly over both sides. Set aside the meat on a plate for 10 minutes.
3) Heat a stovetop grill pan over medium to medium high heat until it is hot. Grill the meat to your desired doneness, about 10-15 minutes per side for medium rare, 20 for medium.
4) Transfer the meat to a cutting board and cut it against the grain into thin slices. Arrange the slices on individual plates and drizzle some of the chimichurri over the top. Serve the remaining chimichiurri in a bowl on the side.