Chimichurri is a South American herb condiment served with meats. This version, with horseradish, is my twist. Serve with steamed broccoli, broccolini, or green beans, your choice.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat a broiler on high and set the rack closest to the flame.
Step 2
Coat the steak with the Worcestershire sauce, a drizzle of EVOO, salt, and pepper. Put the steak on a broiler pan and broil for 6 minutes per side. Remove the meat from the broiler and allow it to rest for 5 minutes, tented with a piece of aluminum foil. While the steak works, you can work on the chimichurri.
Step 3
In a bowl, combine the horseradish, garlic, red wine vinegar, parsley, about 3 tablespoons of EVOO, the lemon zest and juice, salt, and pepper.
Step 4
Slice the rested steak very thin, against the grain and on an angle, and serve it with the parsley–horseradish chimichurri.
Tidbit
Step 5
The trick to great London broil is a sharp knife. How tender it is really depends on how thin you can slice it. It’s that simple. The parsley-horseradish chimichurri is great with more than just steak. Leftovers can be saved in the refrigerator for 2 or 3 days and will taste great with chicken or pork or mixed into cooked, smashed potatoes.
