LONDON BROIL WITH PARSLEY-HORSERADISH CHIMICHURRI

London Broil with Parsley-Horseradish Chimichurri image

Yield 4 servings

Number Of Ingredients 9

Previous Next

2-pound boneless shoulder steak or top round steak (often marked for "London Broil")
3 tablespoons Worcestershire sauce (eyeball it)
3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
2 tablespoons prepared horseradish
2 garlic cloves, finely chopped
2 tablespoons red wine vinegar (eyeball it)
1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), finely chopped
Zest and juice of 1 lemon

Steps:

Preheat a broiler on high and set the rack closest to the flame.
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.
In a bowl, combine the horseradish, garlic, red wine vinegar, parsley, about 3 tablespoons of EVOO, the lemon zest and juice, salt, and pepper.
Slice the rested steak very thin, against the grain and on an angle, and serve it with the parsley-horseradish chimichurri.
Tidbit
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.