Beef Chimichurri

Beef Chimichurri

  • Prep: 2 hr 10 min
  • Cook Time: 20 min
  • Total: 2 hr 30 min
  • Serving: 6

Beef Chimichurri is great on the grill.


  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 3 garlic cloves, chopped
  • 1/2 cup parsley, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1 3/4 pounds London broil


  1. In a small bowl whisk together vinegar, oil, garlic, parsley, oregano, red pepper flakes and salt to taste.
  2. Place steak in a resealable plastic bag and pour vinegar mixture over steak. Seal bag and turn to coat. Refrigerate at least 2 hours.
  3. Preheat grill to 300 degrees F. Remove steak from marinade; reserve marinade. Grill steak, covered, 10 to 12 minutes per side to desired doneness; let stand 3 minutes; slice diagonally across the grain into thin slices.
  4. Pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute more, stirring constantly. Serve over steak.


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