See more

London Broil with Chimichurri

Cooking Light JULY 2014

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


  • 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.

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

Go to full version of

London Broil with Chimichurri recipe