Grilled London Broil w/Chimichurri Sauce is a popular entree at Argentinean Gaucho Grill restaurants. Brazil and Ecuador each have their own version.
Grilled London Broil w/Chimichurri Sauce
London Broil with Chimichurri Sauce
In my house, it is always grilling season. For my husband’s birthday many years ago, we visited Argentinean steak house and he ordered the London Broil with Chimichurri Sauce, very rare. He loved the taste, so of course, I had to make the sauce at home.
We use our Charcoal Grill at least once a week. We just love the way chicken, beef, pork, shrimp tastes on the charcoal Barbi (Tez, that’s for you)!
Chimichurri Sauce is a green sauce and is very reminiscent of a Gaucho Grill or Argentinean restaurant. Chimichurri Sauce was made popular in Argentina and Brazil and Ecuador each came up with their own versions.
Ingredients are just London Broil and Chimichurri Sauce
Chimichurri Sauce
To prepare the Chimichurri Sauce, please click here for ingredients and instructions.
Trim the fat from the meat, unless you like fat on your meat, in which case, leave some on.
Marinate Meat in Chimichurri Sauce Overnight
Take a Ziploc bag and place the meat inside and pour in the Chimichurri Sauce. Marinate the meat in the refrigerator overnight.
Direct Heat on Hot Coals
Take the meat out of the refrigerator one hour before cooking.
Prepare your Charcoal Grill for direct cooking. If you are using a Gas Grill, turn it on.
London Broil on Charcoal Grill
Remove the meat from the Ziploc bag and shake off any excess sauce and then place it on the Charcoal Grill. We like our beef very rare. This is a very thick London Broil, which is cooked for ten minutes.
Flip the London Broil after Ten Minutes
Here is where you decide how you want your meat cooked. We only eat our beef rare, so just about 8 more minutes on the second side. We like our beef at about 120 degrees. If you use a Digital Meat Thermometer, remember that the meat will continue to cook during the 10 minute rest.
Rare London Broil with Chimichurri Sauce
Once cooked, lay the steak on a clean cutting board, and allow it to rest for 10 minutes before slicing the meat. Make sure to cut thin slices and cut against the grain. Pour over the reserved Chimichurri Sauce.
London Broil with Chimichurri Sauce and Mashed Potatoes
This is great served with Creamy Mashed Potatoes, Roasted Butternut Squash Risotto, or rice and with a green vegetable.
More Grilled Recipes to Love.
Air Fryer Tijuana Street Tacos {Carne/Beef}
Air Fryer Carne Asada Recipe {Grilled Meat Tacos}
Santa Maria Style Grilled Tri-Tip
My Favorite BBQ Baby Back Pork Ribs Recipe
Kitchen Equipment and Essentials
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- OXO Good Grips Cutting Board
- Kerr Half Pint (8 oz) Mason Jars
- OXO Stainless Steel Tongs
- Digital Meat Thermometer
- Extra Large Charcoal Grill
- Weber Chimney Starter
- Ziploc bag
- My FANTASTIC Teak Cutting & Charcuterie Board
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Here is the handy printable recipe.
Grilled London Broil w/Chimichurri Sauce
Instructions
- Place meat in a Ziploc Bag and pour in Chimichurri Sauce. Allow to marinate overnight.
- Remove meat from refrigerator one hour prior to cooking.
- Prepare a charcoal or gas grill for direct heating.
- Remove meat from Ziploc Bag and place on grill for 10 minutes.
- Flip meat and cook for 8 more minutes for rare, or until desired temperature.
- Let meat rest on cutting board for 10 minutes to allow the juice to redistribute.
- Slice meat in thin slices and pour reserved Chimichurri Sauce over meat.
Nutrition
PIN this Grilled London Broil w/Chimichurri Sauce!
London Broil with Chimichurri Sauce
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