Grilled London Broil with Chimichurri

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grilled_london_broil_with_chimichurri.jpgTender, juicy steak - cheap! through the wonders of pre-salting, frequent turning on the grill, and nice thin slices against the grain. Be careful not to overcook the steak - it really is best medium rare, and I'm usually a medium well type of girl. Bright and flavorful chimichurri with lots of fresh cilantro, herbs, and garlic is optional but highly recommended.

London Broil

2 teaspoons kosher salt
1 bottom round steak or 'london broil', 2 to 2 1/2 pounds and 1 1/2 inches thick
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper

Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).

About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes.

Unwrap steak; insert 3 metal skewers lengthwise through center of steak, spacing skewers about 1 inch apart. Brush both sides of steak with oil and sprinkle evenly with pepper. Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120 degrees for rare to medium-rare, 16 to 20 minutes.

Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Remove skewers. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.

From: Cooks Illustrated

Chimichurri

1 small jalapeno pepper
2 tbs olive oil
2 garlic cloves, chopped
3 teaspoons chopped fresh oregano, rosemary or thyme (or a combination)
2 bay leaves, crumbled
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 cup fresh lemon juice
1/2 cup (packed) fresh Italian parsley or cilantro (cilantro is recommended)
Salt and pepper

Heat the jalapeno pepper over the flame of your stove or in the broiler until the skin starts to blister and develop black spots, about 3-4 minutes. Set aside. When cool enough to handle, remove the stem and seeds. Chop pepper (skin and all) and set aside.

Meanwhile, heat the olive oil over a medium flame until bubbling slightly, not yet smoking. Remove from heat and add rest of ingredients. You will hear a sizzle.This partially cooks the garlic, mellowing the flavor

Allow to sit, covered at room temperature, for 2 hours before using (we didn't do this). If you do not plan to use sauce within a few hours, wait to add the parsley until you use the sauce.

Original recipe


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