London Broil with Chimichurri

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

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Nutritional Information

Amount per serving
  • Calories: 323
  • Fat: 16g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 8.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 29g
  • Carbohydrate: 14g
  • Fiber: 3g
  • Cholesterol: 70mg
  • Iron: 4mg
  • Sodium: 431mg
  • Calcium: 89mg

Ingredients

  • 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

Preparation

  1. 1. Preheat grill to medium-high heat.
  2. 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. 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. 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.
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