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Thinly sliced grilled London Broil topped with vibrant green homemade chimichurri sauce on a wooden cutting board.

Chimichurri London Broil

Juicy London broil marinated and served with a vibrant homemade chimichurri sauce made with fresh herbs, garlic, and citrus. A bold and flavorful beef dish perfect for grilling or broiling.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 1 hour
Total Time 27 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Argentinian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb London broil beef
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 1 cup fresh parsley finely chopped
  • 2 tbsp fresh cilantro chopped
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 tbsp red wine vinegar substitute or apple cider vinegar
  • 1 lemon zest from 1 lemon
  • 1 lemon juice from 1 lemon
  • salt and black pepper to taste

Equipment

  • Grill or Broiler
  • Mixing Bowl

Method
 

  1. In a bowl, combine olive oil, garlic, parsley, cilantro, oregano, red pepper flakes, vinegar, lemon zest, lemon juice, salt, and black pepper to make the chimichurri sauce.
  2. Pat the London broil dry and season both sides generously with salt and black pepper.
  3. Place the beef in a dish and coat with half of the chimichurri sauce. Cover and marinate for at least 1 hour, preferably 4 hours.
  4. Preheat grill or broiler to high heat.
  5. Remove beef from marinade and let sit at room temperature for 15 minutes.
  6. Grill or broil the London broil for 5–6 minutes per side for medium-rare, or until desired doneness.
  7. Transfer meat to a cutting board and rest for 10 minutes.
  8. Slice thinly against the grain and spoon remaining chimichurri sauce over the beef before serving.

Notes

For best tenderness, always slice London broil thinly against the grain. Chimichurri can be made a day ahead for even better flavor.