This London broil with chimichurri sauce is tender, moist and full of flavor. A perfect meat for Pesach or any time!
I usually stick to classic roasts, but when the family wants a hearty steak I fire up the grill — or, when that’s not possible, I use the oven on broil. For Pesach I broil this London broil in the oven and the results are always satisfying: juicy, flavorful, and easy to slice.
Cooking a London broil to the proper doneness makes all the difference. This cut is best served rare to medium; overcooking can make it tough. If you prefer your meat on the rarer side, follow the timing below and allow the meat to rest before slicing. Resting lets juices redistribute so each slice stays tender and moist.
The chimichurri is optional but bright and zesty — a great complement to beef, chicken, or fish. You can also stir a bit of mayonnaise into the chimichurri to make a creamy dip for challah or matzah. While chimichurri has become a popular staple, it’s simply a vibrant herb sauce that’s easy to prepare and keeps for a few days in the fridge.
If you need to prepare meat ahead of time, I prefer to season or marinate it and freeze it raw. That way you can defrost and cook it fresh for serving rather than reheating previously cooked meat.
London Broil with Chimichurri Sauce
Ingredients
London Broil:
- 2 lbs. (approx.) London broil
- 2 Tbsp extra virgin olive oil, divided
- 2 tsp coarse black pepper, divided
- 2 tsp coarse sea salt, divided
- 1 tsp paprika
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
Chimichurri Sauce:
- ½ cup extra virgin olive oil
- ½ cup fresh parsley*
- ½ cup fresh cilantro*
- 1 tsp salt
- ½ tsp red pepper flakes
- ⅓ red onion
- 4 garlic cloves
- 4 tsp lemon juice
Instructions
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Score the meat on both sides by making small shallow cuts across the surface; this helps the seasoning penetrate.
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Drizzle 1 tablespoon of olive oil on one side. Sprinkle 1 teaspoon each of coarse black pepper and coarse sea salt and rub them into the meat.
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In a small bowl combine the remaining spices: paprika, smoked paprika, garlic powder, onion powder, and chili powder.
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Rub half of the spice blend onto the oiled side of the meat.
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Flip the meat and repeat with the remaining tablespoon of oil, the remaining teaspoon each of pepper and salt, and the remaining spice blend.
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Place the meat under the oven broiler on high. Broil about 6 minutes per side for a rare to medium-rare finish; adjust time slightly for your oven and desired doneness.
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Remove the meat and let it rest for 10 minutes before slicing thinly across the grain.
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For the chimichurri, place the olive oil, parsley, cilantro, salt, red pepper flakes, red onion, garlic and lemon juice in a blender or food processor and pulse until mostly smooth. It can be slightly textured.
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Spoon chimichurri over sliced London broil or serve on the side. It also pairs well with chicken or fish.
Notes
*If fresh herbs are unavailable, frozen herb cubes work well—about 8–10 cubes equals ½ cup fresh herbs.
**Grill option: heat the grill and cook the meat 5 minutes per side for rare, 7 minutes per side for medium.
The original rub sometimes includes cumin; add ½ teaspoon if you use cumin outside of Pesach. Otherwise omit.
Recipe by Faigy Murray