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.
Trim the fat from the meat, unless you like fat on your meat, in which case, leave some on.
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.
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.
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.
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.
- 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
- John Boos Maple Cutting Board with Groove
Here is the handy printable recipe.
- 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.