London Broil with Chimichurri Sauce

London Broil with Chimichurri Sauce – this is my favorite way to prepare a London broil! Charred on the outside & perfectly pink in the inside. 

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.

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

Always remove it from the fridge a couple of hours before cooking so it has time to come to room temperature first. Half the time I just season mine with garlic salt & pepper & don’t use any marinade at all. It honestly doesn’t really need it. The other half of the time – I marinate it in original Allegro marinade. My Aunt Debbie turned me onto it many years ago & it’s been a favorite since. Not necessary, but I do love the extra flavor punch that it provides not to mention how well it tenderizes the meat. I’ve made many a homemade marinade, and that one still remains at the top of list.

For a 2-3 pound London Broil, I get a 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, then season it with garlic salt & pepper.

Once that cast iron is smoking, and I do mean smoking (turn on your fan & open up all the doors and windows, y’all… trust me lol. But it’s worth it), sear that piece of meat on each side for about 7-12 minutes on each side. 7-8 if you like yours on the rarer side, and 10-12 if you like yours more done. After it’s seared on the second side, remove it from the skillet and let it rest on a plate for 10-15 minutes before slicing. It’s best sliced thin, and against the grain.

Once it’s sliced, pour the chimichurri sauce (recipe below) down the center of it. Like in the photos. Or, just serve the meat as it is & put the chimichurri on the side so everyone can get their own amount.

SO good!

London Broil with Chimichurri Sauce


For the London broil:

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


For the chimichurri sauce:

  • Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
  • Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about a dozen times. Refrigerate until use. It gets better as it sits a couple hours.
  • For the London broil,
  • If you're using the marinade, marinate the London broil for a few hours or overnight. Discard the marinade & bring the meat to room temperature. Pat the meat with a paper towel to complete dry it off & then season with garlic salt & pepper to taste.
  • Heat a cast iron skillet over medium high heat until it is smoking hot. Don't add any butter or oil to it. Cook the London broil for 7-12 minutes on each side. Closer to 7-8 if you want yours rarer (like mine) or closer to 10-12 minutes if you want yours more well done. Once it's seared on both sides, remove from the skillet onto another plate. Let the London broil sit for 10-15 minutes before slicing. Slice thin & against the grain for best results. Serve with the chimichurri sauce.

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