Chimichurri London Broil Recipe

Get ready to meet your new favorite dinner obsession! This Chimichurri London Broil is a total flavor explosion that brings the vibrant, zesty vibes of South America right to your kitchen. We’re taking a classic, hearty cut of beef and bathing it in a garlicky, herb-packed green sauce that is so bright and refreshing, it literally makes the meat sing. Whether you’re firing up the grill or using your broiler, this recipe delivers a restaurant-quality meal that is effortlessly impressive. Trust me, once you taste that zingy herb sauce paired with perfectly seared beef, you’ll be hooked!

Why You’ll Love This Recipe

• Flavor Powerhouse: The combination of fresh parsley, garlic, and tangy lemon creates a sauce that is bold, bright, and absolutely addictive.
• Budget-Friendly Elegance: London Broil is a fantastic, affordable cut that tastes like an expensive steakhouse treat when prepared this way.
• The Ultimate Meal Prep: The leftovers (if you have any!) are incredible on salads, in tacos, or tucked into a crusty sandwich the next day.

Ingredients

Gather up these fresh essentials to get started! Remember, the key here is using the freshest herbs you can find to make those flavors really pop:

• London Broil Beef: A lean and hearty cut that loves a good marinade to become tender and juicy.
• Olive Oil: This acts as the luscious base for our sauce, carrying all those herbal flavors deep into the meat.
• Garlic: Essential for that sharp, savory kick that makes chimichurri so iconic.
• Fresh Parsley: The star of the show! It provides a clean, peppery, and vibrant green base.
• Fresh Cilantro: Adds a layer of earthy, citrusy brightness to the mix.
• Dried Oregano: Gives the sauce a subtle, floral depth that rounds everything out.
• Red Pepper Flakes: Just a hint for a little “hello!” of heat without being overwhelming.
• Red Wine or Apple Cider Vinegar: The acidity is key to breaking down the fibers in the meat and adding a gorgeous tang.
• Lemon (Zest and Juice): Provides a double hit of sunshine and brightness that cuts through the richness of the beef.
• Salt and Black Pepper: To season the beef perfectly and make all those herb flavors stand out.

Note: The specific measurements for each ingredient are listed below in the recipe card at the end of this article!

How to Make the Recipe

Step 1: Whisk Up the Magic

In a medium bowl, combine your olive oil, minced garlic, parsley, cilantro, oregano, red pepper flakes, vinegar, lemon zest, lemon juice, salt, and pepper. Give it a good whisk until it’s a beautiful, vibrant green sauce. This is your liquid gold!

Step 2: Prep the Beef

Pat your London broil dry with paper towels (this helps get a better sear!). Season both sides generously with an extra pinch of salt and pepper.

Step 3: The Marinating Bath

Place your beef in a large dish and pour about half of that glorious chimichurri over it. Use your hands or a brush to really rub it in so every inch is covered.

Step 4: Chill and Infuse

Cover the dish and pop it in the fridge. Let it hang out for at least 1 hour, but if you have 4 hours, go for it! The longer it sits, the more that flavor penetrates the meat.

Step 5: Get it Hot

When you’re ready to eat, preheat your grill or broiler to high heat. You want it nice and hot to get those beautiful charred edges.

Step 6: Take the Chill Off

Remove the beef from the marinade and let it sit on the counter for about 15 minutes. Bringing it closer to room temperature helps it cook more evenly.

Step 7: The Big Sear

Grill or broil your steak for about 5-6 minutes per side. We’re aiming for a perfect medium-rare, but feel free to go a little longer if you prefer it more well-done.

Step 8: The Secret Step—Resting!

This is the hardest part, but don’t skip it! Transfer the meat to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute so they stay in the meat and not on your board.

Step 9: Slice Like a Pro

Slice the beef very thinly against the grain. This ensures every single bite is melt-in-your-mouth tender.

Step 10: The Finishing Touch

Spoon that remaining fresh chimichurri sauce right over the warm slices. The smell is going to be UNREAL!

Pro Tips for Making the Recipe

• Against the Grain is Key: Always look for the lines of the muscle fibers and slice perpendicular to them. It’s the difference between a tough bite and a tender one!
• High Heat Only: To get that smoky, caramelized exterior, make sure your grill or broiler is fully preheated before the meat goes on.
• Fresh is Best: While dried oregano is great, try to stick with fresh parsley and cilantro. The vibrant color and zingy flavor really depend on those fresh herbs!

How to Serve

This dish is a showstopper all on its own, but here are some ways to make it a meal:

• Classic Pairing: Serve alongside some crispy roasted potatoes or a pile of garlic mashed potatoes to soak up that extra sauce.
• Light & Fresh: Pair it with a simple cucumber and tomato salad for a low-carb, high-flavor dinner.
• Steak Tacos: Thinly slice any leftovers and tuck them into warm corn tortillas with a little extra lime juice.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Keep them in an airtight container in the fridge for up to 3 days.

Freezing

You can freeze the cooked steak for up to 3 months. I recommend freezing the extra chimichurri sauce separately in an ice cube tray for easy flavor boosts later!

Reheating

To keep the beef tender, reheat it gently in a skillet over medium-low heat with a splash of broth or water, just until warmed through.

FAQs

What exactly is a London Broil? It’s actually a cooking method, not a specific cut of beef, but most grocery stores label top round or flank steak as “London Broil.” It’s a lean cut that is best when marinated and sliced thin!

Can I make the chimichurri sauce in a food processor? You totally can for a smoother sauce! Just pulse it a few times so it stays a bit chunky—you don’t want it to turn into a complete puree. We want those beautiful bits of herbs!

Is this recipe spicy? Not really! The red pepper flakes add a tiny bit of warmth, but it’s definitely not “hot.” If you love heat, feel free to double the flakes or add a finely diced jalapeño.

What if I don’t have red wine vinegar? No worries at all! Apple cider vinegar is a perfect substitute. It still provides that necessary tang to balance the rich beef and olive oil.