London Broil with Chimichurri

Photo: Randy Mayor; Styling: Claire Spollen


Serves 4 (serving size: 3 ounces beef, about 1 1/2 tablespoons chimichurri, and 1 bread slice)

Recipe from

Cooking Light

Nutritional Information

Calories 323
Fat 16 g
Satfat 3.8 g
Monofat 8.6 g
Polyfat 1.7 g
Protein 29 g
Carbohydrate 14 g
Fiber 3 g
Cholesterol 70 mg
Iron 4 mg
Sodium 431 mg
Calcium 89 mg


1 cup fresh flat-leaf parsley leaves
2 1/2 tablespoons olive oil, divided
1 tablespoon fresh oregano leaves
2 teaspoons sherry vinegar or white wine vinegar
1/8 teaspoon crushed red pepper
2 garlic cloves, divided
1 green onion, coarsely chopped
1 pound flank steak, trimmed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray
4 (1-ounce) slices whole-grain bread or Italian bread


1. Preheat grill to medium-high heat.

2. Place parsley, 1 1/2 tablespoons oil, oregano, vinegar, red pepper, 1 garlic clove, and green onion in a food processor; process until finely chopped. Rub 2 tablespoons parsley mixture evenly over steak; reserve remaining parsley mixture. Let steak stand at room temperature 15 minutes.

3. Sprinkle steak with salt and pepper. Place steak on grill rack coated with cooking spray. Grill, covered, 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut across the grain into thin slices.

4. Brush both sides of bread slices with remaining 1 tablespoon oil; grill 2 minutes on each side or until toasted. Cut remaining garlic clove in half; rub cut sides of garlic over toasted bread. Serve toast with steak and reserved parsley mixture.

Ivy Manning,

Cooking Light

July 2014
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