This recipe is by one of my favorite chefs, Laura Vitale. The Chimichurri is the star of this dish!
- 1 cup of flat-leaf parsley
- 1/4 cup of coarsely chopped white onion
- 3 small garlic cloves
- 3 tablespoons of fresh oregano
- 3 tablespoons of red wine vinegar
- 1 teaspoon of salt
- Freshly ground black pepper
- 1/3 cup of extra virgin olive oil
MEAT (for 3-4 pound Lindon Broil)
- 2 tablespoon of sweet paprika
- 4 teaspoons of chili powder
- 4 teaspoons of granulated garlic
- 4 teaspoons of granulated onion
- 4 teaspoons of light brown sugar
- pinch of red pepper flakes
- 4 tablespoons of oil
- 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.
- 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.
- 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 minutes for medium.
- 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 chimichurri in a bowl on the side.