This marinated London broil is a flavorful and juicy dish made by soaking a lean cut of beef—typically top round or flank steak—in a savory marinade before grilling or broiling. The marinade includes a mix of soy sauce, Worcestershire sauce, olive oil, garlic, balsamic vinegar, and spices, which infuse the meat with rich flavor and help tenderize it. After marinating for several hours or overnight, the steak is cooked to medium-rare or medium, then sliced thinly against the grain for maximum tenderness. Pair the London Broil with a super-simple Chimichurri to top the tender slices of beef. This dish is perfect for a hearty, protein-packed meal served with roasted vegetables, mashed potatoes, or a crisp salad.
Marinated London Broil with Chimichurri
Description
This marinated London broil is a flavorful and juicy dish made by soaking a lean cut of beef—typically top round or flank steak—in a savory marinade before grilling or broiling. The marinade includes a mix of soy sauce, Worcestershire sauce, olive oil, garlic, balsamic vinegar, and spices, which infuse the meat with rich flavor and help tenderize it.
Ingredients
Marinated London Broil
Chimichurri Sauce
Instructions
For the Marinated London Broil
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Combine all ingredients (except the flank steak) in a glass bowl. Place the flank steak in a sealable plastic gallon-sized bag and pour the marinade over it. Refrigerate for a minimum of 2 hours, but overnight is recommended.
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Remove the plastic bag from the refrigerator and allow the flank steak to acclimate for an hour or so at room temperature, enough to remove the chill. Remove from the marinade, scrape any shallots or herbs from the surface of the flank steak, and discard the marinade.
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Grill or broil the flank steak until the internal temperature reaches 110°F. (A smoking hot cast iron skillet works well).
Tent with foil and allow to rest 15 minutes before slicing.
Chimichurri Sauce
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Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until the chimichurri is chopped and blended. Be careful not to over-pulse until the mixture becomes soupy.Â
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Refrigerate until flavors have blended, about 2 hours. Serve in a bowl family-style, along side the London Broil.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 338kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 8.4g43%
- Cholesterol 132mg44%
- Sodium 184mg8%
- Potassium 278mg8%
- Total Carbohydrate 0.3g1%
- Sugars 0.1g
- Protein 33g66%
- Calcium 20 mg
- Iron 2.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
