Grilled London Broil with Chimichurri Sauce

Chimichurri- originally from Argentina- this sauce is a combination of fresh herbs, garlic, vinegar and olive oil. Parsley, Cilantro, Oregano...use one or all. No real rules-- just fresh, delicious flavors that meld perfectly with grilled meat. Can be served with chicken, beef and even lamb (but definitely add mint to that one!).

 

 

1 Bunch Cilantro, washed and chopped
5 Cloves Garlic, finely chopped
3 Tbsp. Seasoned Rice Vinegar (or Red Wine Vinegar)
1 Lime, juiced
1 Jalapeno, chopped
1/3 C. Olive Oil
1 Tsp. Cumin
Crushed Red Pepper
Black Pepper
Sea Salt
1.5 Lbs. of London Broil (or Flank Steak)

In a food processor, add the cilantro, garlic, vinegar, lime, and jalapeno. Puree for about 20 seconds until everything is thoroughly pureed and mixed. Pour into a bowl , add the olive oil and stir. Season with cumin, salt, pepper, and crushed red pepper.

In a glass dish, place the London Broil. Pour half the chimichurri sauce over it, rub in with your hands, cover and place in fridge. Cover the remaining sauce and refrigerate for later.

Marinate for at least one hour. Grill meat until medium rare, about 4 minutes on each side. Serve with the remaining sauce.

Perfect for the summer-- grilled meat, served with fresh veggies and sunshine!
I served with a potato (microwaved, seasoned with salt and pepper and then sautéed for one minute) and sautéed green beans with garlic and cumin.
Enjoy, e