Submitted as part of the Women of the Grill Recipe Contest
London Broil with Spicy Chimichurri
|Background:||I’m definitely not a chef. I love to cook and I love to eat…that’s enough for me. I found my love for cooking long after I left the comforts of home, but since discovering it, I love to try new ideas out. My favorite way to cook is to grill. I live in Arizona and love that I can comfortably grill all year around. I like to experiment on the grill and I love to share my grill recipes with people. I’ve taught myself everything I know about grilling…and am eager to learn more!|
|Recipe Name:||London Broil with Spicy Chimichurri|
|Background and Description:||I was asked to guest post for a fellow blogger and I knew I needed to create something that would really know people’s socks off with. I had recently made a chimichurri thanks to Steven Raichlen and thought I could put my own twist on to it. This was my first chimichurri on my own and I was very happy with the outcome. I also learned that London Broil is actually a way of preparing the meat, not the actual cut! I love learning new things!|
|Ingredients:|| For Marinade:
– 1 cup lager beer
– 3 Tablespoons Worcestershire sauce
– 1 Tablespoon honey
– 1 Tablespoon olive oil
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon black pepper
– 2 cloves of garlic, smashed and roughly chopped
– 1/4 teaspoon Hungarian sweet paprika
– 1 1/4 lbs. London broil
For Spicy Chimichurri
|Recipe Instructions:||In a resealable bag or baking dish, mix together all the marinade ingredients.
Place the London Broil in the bag, seal, and marinate for at least 4 hours, but 8-24 is recommended.
Fire roast your garlic and peppers.
For the garlic: place unpeeled cloves in a square of foil, drizzle with olive oil, season with salt and pepper, and seal foil around it.
Place on preheated grill for about 5 minutes, or until the garlic becomes soft.
Squeeze garlic from the skins, mash with side of knife and mince.
For the peppers: rub with a little olive oil and place directly over the fire on the grill grates.
Allow to cook until the skins are black and blistered, about 8-10 minutes.
Place peppers in a bowl and cover with plastic wrap for 5 minutes.
When peppers have cooled a bit, peel skin, remove seeds, and then finely dice.
Heat grill to 350-400 degrees.
In a bowl, combine the garlic, peppers, and oregano.
Stir in the lime juice.
Add the parsley and the olive oil and mix to combine.
Fold in the tomatoes and set aside.
Remove the steak from the bag and discard the marinade.
Place the meat on the grill grate directly over the fire and close the lid.
Allow to cook for 4-10 minutes on each side, depending on your desired doneness. (Rare: 120-125 degrees; MedRare: 130-135 degrees; Medium: 140-145 degrees; MedWell: 150-155 degrees; WellDone: 160 degrees).
Remember to take the steak off about 5 degrees sooner then your desired doneness, they need to rest for at least 5 minutes and they will continue to cook.
Serve with chimichurri and enjoy!
|Recipe Summary:||A spicy addition to the perfectly grilled steak.|