Grilled London Broil with Chimichurri

Grilled London Broil with Chimichurri

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


  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.
  2. With the motor running, slowly drizzle in the olive oil until the mixture forms a sauce.
  3. Transfer to a bowl, cover with plastic wrap and refrigerate for at least 1 hour, or for up to 2 days.
  4. Let stand at room temperature for 30 minutes or so before serving.
  5. Season the meat: In a small bowl, stir together the paprika, chili powder, granulated garlic and onion, brown sugar, salt, and pepper flakes.
  6. Brush both sides of the meat with the oil and then sprinkle the spice mixture evenly over both sides.
  7. Set aside the meat on a plate for 10 minutes.
  8. 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.
  9. Transfer the meat to a cutting board and cut it against the grain into thin slices.
  10. 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.

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Lesley Wolman

All things fabulous! ❤️️

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