Chimichurri London Broil is the perfect way to elevate your steak night! Juicy London broil seared to perfection and topped with a garlicky chimichurri sauce made from fresh parsley, cilantro, and oregano. It’s a flavorful, tender steak that’s easy to make.

Chimichurri London Broil

I think that London broil is a bit underrated. It just doesn’t get enough credit. It’s personally one of my favorite cuts of meat. It’s budget friendly, and when cooked properly, it’s just as flavorful as a more expensive cut of meat.

If you haven’t fallen in love with London broil yet, my Chimichurri London Broil recipe just might do the trick!

It’s served thinly sliced with a fresh chimichurri sauce full of parsley, cilantro, and garlic. It’s an easy, delicious dish that even picky eaters will devour!

And if you’re are a lover of chimichurri, be sure to check out my Chimichurri Wings recipe!

Why You’ll Love My Chimichurri London Broil Recipe

Full of Flavor: The fresh cilantro, parsley, garlic, and red pepper flakes in the chimichurri sauce add bold, zesty flavors that taste amazing with the tender London broil.
Easy to Prepare: This recipe uses simple ingredients. Whether you marinate the steak or skip it, you can put this together in no-time.
Healthier Steak Option: London broil is a lean cut of beef, which means you get all the flavor without excess fat.
Affordable Cut of Meat: Compared to other expensive cuts of meat, London broil is easier on your pocketbook!

Ingredients for Chimichurri London Broil

These ingredients come together to create a juicy, tender London broil topped with a fresh, garlicky chimichurri sauce. Your family will love you even more once they taste it!

For the London Broil

London Broil (2-3 pounds): This cut of beef is lean and flavorful, perfect for marinating or seasoning. It becomes juicy and tender when cooked properly, especially when seared over medium-high heat and sliced thinly.
Garlic Salt & Pepper: Simple seasonings to bring out the natural flavors of the beef. You’ll use garlic salt and pepper to taste, making sure to season both sides of the meat for even flavor.
Original Allegro Marinade (optional): If you have time to marinate the meat, it enhances the tenderness and makes the steak taste even better.

Other Cuts Of Meat That Work

Flank Steak: Similar to London broil, flank steak works perfectly with this recipe. It’s a lean cut of beef with a rich flavor, and when cooked quickly at medium-high heat and sliced thin, it becomes tender.
Skirt Steak: Skirt steak cooks quickly, making it an excellent choice for this recipe. It’s slightly more marbled than flank or London broil, which makes it even juicier.

For the Chimichurri Sauce

My cilantro parsley chimichurri sauce uses only fresh ingredients that come together to deliver the most amazing flavors. Here’s what you need:

Olive Oil: This is the base for the chimichurri sauce, giving it richness and allowing the flavors of the herbs and spices to blend together smoothly.
Garlic Cloves: Garlic complements the fresh herbs and adds a subtle kick to each bite of the chimichurri-coated steak.
White Wine Vinegar: This vinegar adds tangy flavors to the chimichurri, balancing out the richness of the olive oil and giving the sauce a zesty kick.
Salt: Salt enhances the overall flavor of the sauce, bringing out the freshness of the herbs and the punch of the garlic.
Ground Cumin: Cumin adds a warm, earthy undertone to the chimichurri, and it pairs beautifully with the steak.
Red Pepper Flakes: They add a bit of spice without overpowering the fresh flavors of the herbs.
Black Pepper: Pepper brings mild heat and complements the garlic and cumin.
Fresh Cilantro: Cilantro works with the parsley to create the herby base of the chimichurri.
Flat-Leaf Parsley: Combined with cilantro, it gives the sauce its distinctive green color and adds a nice peppery flavor.
Fresh Oregano Leaves: Oregano balances the tang of the vinegar and the heat of the red pepper flakes.
Shallot: Shallots adds a mild, sweet onion flavor to the chimichurri.

How to Make the Chimichurri Sauce

Add chimichurri ingredients to a blender: Add olive oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, parsley, oregano, and shallot into your blender.
Pulse the blender: Pulse the blender 2-3 times to start combining the ingredients. Stop and scrape down the sides using a rubber spatula to make sure everything is evenly mixed.
Blend until thick: Continue pulsing the blender and scraping the sides until a thick sauce forms. This normally take me about a dozen or so pulses.
Refrigerate the sauce: Once the chimichurri sauce is well blended, refrigerate. The flavors will meld together as it sits for a couple of hours. Be patient, you want to develop the amazing flavors!

How to Make Chimichurri London Broil

I cook my London broil on a cast iron skillet. I love having a beatiful, charred outside while keeping the inside nice and pink. Using a cast iron is the best way to achieve that!

1.) Bring the London Broil to Room Temp: Always remove the meat from the fridge a couple of hours before cooking so it has time to come to room temperature first.

2.) Generously Season OR Marinate Overnight: Half the time I just season mine with garlic salt and pepper. The other half of the time, I marinate it in original Allegro marinade that I buy at the grocery store.

My Aunt Debbie turned me onto it many years ago, and it’s been a favorite since. It’s not necessary, but I do love the extra flavor punch that a good marinade provides, not to mention how well it tenderizes the meat.

3.) Sear the London Broil: I get my cast iron skillet super smoking hot without any butter or oil on it. I also make sure that my London broil is super dry, I pat it down with paper towels all around before seasoning it.

Once that cast iron is smoking, and I do mean smoking (turn on your fan and open up all the doors and windows, y’all…trust me, it’s worth it!), sear the meat for about 7-12 minutes on each side.

If you prefer a more rare finish, 7-8 minutes, and 10-12 minutes if you like yours more done.

Degree of Doneness

Here’s a simple list of the internal temperature you want to reach for each degree of doneness:

Rare: 125°
Medium Rare: 135°
Medium: 145°
Medium Well: 150°
Well Done: 160°

4.) Let the Meat Rest: After it’s seared on the second side, remove it from the skillet and place meat on a plate or cutting board for 10-15 minutes to rest. Cut the rested steak into thin slices, against the grain.

Once it’s sliced, pour most the chimichurri sauce down the center of it, with the rest on the side for dipping. Or, just serve the meat as it is and put all the chimichurri on the side so everyone can get their own amount.

Serving Suggestions

Potatoes: This steak tastes great with my crispy potato wedges.
Avocado Salad: A creamy avocado salad with lime juice, cilantro, and a pinch of salt really goes great with this meat dish.
Garlic Bread: Cheesy garlic bread is a perfect side to serve alongside the steak. You can use your bread to mom up all the leftover juices!
Corn on the Cob: Oven roasted corn on the cob complements the savory, garlicky chimichurri. You can even brush some extra chimichurri sauce on the corn for extra flavor!

How to Store Leftovers

Let the steak cool: Allow the leftover meatl to cool to room temperature before storing it.
Use an airtight container: Place the sliced steak in an airtight container. If you have chimichurri sauce leftover, store it in a separate container. The sauce will stay fresh longer this way.
Refrigerate: Store the leftovers in the refrigerator within 2 hours of cooking. The steak will keep well for up to 3-4 days when properly stored.
Freeze for longer storage: If you don’t plan to eat the leftovers within a few days, you can freeze the steak. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It will last up to 3 months in the freezer.
Reheating tips: To reheat, warm the steak gently in a skillet or microwave. Add a little chimichurri sauce on top before serving for extra flavor and moisture.

Print Pin

London Broil with Chimichurri Sauce

Ingredients

For the London broil:

2-3 pound London broil
garlic salt & pepper to taste
original Allegro marinade optional

For the chimichurri sauce:

1/2 cup olive oil
4-5 cloves garlic
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon pepper
1/2 cup fresh cilantro
1 bunch flat-leaf parsley stems discarded
1/4 cup fresh oregano leaves
1/2 of a shallot