Chimichurri London Broil

If you’re looking for a bold, flavorful steak dinner that’s easy to prepare and perfect for meal prep, look no further than chimichurri London broil. This vibrant dish combines a juicy, marinated cut of beef with a zesty, herb-packed chimichurri sauce—a staple in Argentinian cuisine. The result is a dish that’s tender, aromatic, and packed with fresh flavors.

The appeal of this recipe lies not just in its taste, but in its simplicity and versatility. Whether you’re planning a quick weeknight dinner or prepping lunches for the week, this grilled London broil offers a protein-rich, low-carb solution that pairs well with everything from roasted vegetables to rice bowls.

What makes this recipe stand out is the powerful flavor of the chimichurri, a green sauce traditionally made with parsley, garlic, olive oil, oregano, and vinegar. Similar in purpose to a pesto but far brighter in taste, chimichurri complements grilled meats perfectly. According to Wikipedia, it’s a staple in South American cooking, especially in Argentina and Uruguay.

If you’re new to cooking beef or just want to switch up your steak game, this dish offers a great way to experiment. The marinade alone—just a portion of the full chimichurri batch—infuses the meat with herby brightness and acidity, making each bite as tender as it is flavorful. For those unfamiliar, the London broil refers not to a specific cut, but a method of preparation. Wikipedia’s London Broil entry notes that this method typically uses top round or flank steak, marinated and then broiled or grilled before slicing.

You’ll also find that this dish fits easily into a range of dietary lifestyles, from keto and low-carb to gluten-free. Whether served fresh off the grill or packed into meal prep containers, chimichurri London broil delivers a restaurant-quality experience at home, with minimal effort and maximum flavor.

Let’s dive into what makes this recipe so delicious—starting with understanding the cut of beef and the sauce that gives it its signature flavor.

What is London Broil?

The term London broil is often misunderstood. Contrary to popular belief, it does not refer to a specific cut of beef but rather a method of preparation. The traditional approach involves marinating a lean, flavorful cut—commonly top round or flank steak—and then quickly grilling or broiling it at high heat. The steak is then sliced thinly against the grain to maximize tenderness.

The name “London broil” is something of a misnomer. Despite its title, the dish has no verified roots in London. According to Wikipedia, the term originated in North America and gained popularity as a way to market less expensive cuts of beef that become more palatable through marination and proper slicing techniques.

When selecting a cut for this dish, top round steak is most common. It’s a lean, budget-friendly option, perfect for absorbing flavors from a vibrant marinade like chimichurri. Another great choice is flank steak, known for its bold beef flavor and slightly more tender texture. You can find flank steak recipes in many Pinterest boards that showcase its versatility, particularly in dishes with fresh herb sauces or spicy rubs.

What makes London broil shine is the cooking process. A quick, high-heat grill or broil creates a flavorful crust while locking in juices. For optimal results, the meat should be grilled to medium-rare or medium doneness, then allowed to rest before slicing. This step is crucial in retaining moisture and maximizing tenderness.

Whether you use it for weeknight dinners or meal prep, London broil is a cost-effective and delicious way to enjoy steak. The addition of chimichurri takes it to a whole new level—transforming a simple grilled beef dish into something bright, bold, and full of life.

What is Chimichurri Sauce?

Chimichurri sauce is a bright, herbaceous condiment that originates from Argentina, commonly served with grilled meats. It’s made primarily from finely chopped parsley, garlic, olive oil, oregano, and red wine vinegar. This uncooked sauce is cherished for its bold flavor, combining herbaceousness with acidity and a slight kick of heat. According to Wikipedia, chimichurri is a key component in Argentinian barbecue culture, often used both as a marinade and a finishing sauce.

There are two main types: green chimichurri (chimichurri verde) and red chimichurri (chimichurri rojo). The red version includes ingredients like smoked paprika or chopped red peppers, offering a deeper, spicier taste. This recipe sticks to the traditional green version, but feel free to explore other chimichurri sauce variations on Pinterest for creative spins.

The key to making a great chimichurri is using fresh ingredients. Fresh parsley is essential, and adding cilantro (optional but recommended) gives it another layer of flavor. Garlic should be minced finely, and the balance between oil and vinegar should create a zesty, tangy profile that enhances the richness of grilled beef.

Adding a squeeze of fresh lemon juice isn’t traditional, but it can brighten the sauce even more. Some cooks also adjust the heat level using red pepper flakes, making it more versatile for various palates. Chimichurri is not just for steak—it can be used as a dressing for vegetables, a dip, or a marinade, as seen in many grilled steak recipes featuring this green gem.

Chimichurri isn’t just a sauce—it’s a statement. When paired with a London broil, it elevates the meat with tang, zest, and complexity, making it a perfect finish or marinade for lean cuts of beef.

Ingredients List Breakdown

Chimichurri Sauce Ingredients

1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped (optional, but enhances flavor)
4 garlic cloves, minced
2 tablespoons red wine vinegar
1/2 cup olive oil (olive oil health benefits)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and black pepper to taste
Juice of 1 lemon (optional, for brightness)

The ingredients above blend together to create a vibrant, tangy, and herbaceous sauce. The inclusion of cilantro and lemon juice is optional, but both add fresh, bright undertones that complement grilled meats beautifully.

London Broil Ingredients

2 pounds beef London broil (top round or flank steak)
Salt and pepper, for seasoning
1/4 cup chimichurri sauce, reserved for marinating

The choice of meat is key. Top round is lean and economical, while flank steak is slightly more tender with intense beef flavor. Both benefit from marination and slicing against the grain. You’ll find this ingredient combo featured in many steak meal prep dishes, such as these Pinterest steak prep ideas.

Step-by-Step Instructions

1. Make the Chimichurri Sauce

Finely chop parsley, cilantro (if using), and garlic.
Mix the herbs with red wine vinegar, olive oil, oregano, red pepper flakes, salt, and black pepper.
Add lemon juice if desired and stir to combine.
Reserve 1/4 cup of the sauce for the marinade; refrigerate the rest.

2. Marinate the Steak

Place the steak in a resealable bag or shallow dish.
Rub the reserved 1/4 cup chimichurri sauce evenly over the meat.
Cover and refrigerate for at least 2 hours or overnight for more flavor.

3. Grill or Broil the Steak

Remove steak from the fridge and let it come to room temperature.
Preheat grill or broiler to medium-high heat.
Season the steak with salt and pepper.
Grill for 5–7 minutes per side, or until internal temp reaches 130–135°F for medium-rare.

4. Rest and Slice

Let steak rest for 5–10 minutes after cooking to retain juices.
Slice thinly against the grain for maximum tenderness.
Serve with remaining chimichurri drizzled on top.

These steps ensure a perfectly juicy, flavorful steak with a zesty, fresh topping. If you’re looking for more marinades to experiment with, browse through these beef marinade recipes for inspiration.

Serving Suggestions

Chimichurri London broil is incredibly versatile. You can serve it as a main dish or repurpose it into several meals:

Add to grain bowls with quinoa, rice, or couscous
Serve with roasted vegetables for a low-carb meal
Wrap in tortillas with avocado and slaw for quick steak tacos
Use in sandwiches or steak salads
Pack into containers for weekly meal prep

For visual inspiration, check out steak meal prep inspiration boards that showcase how well this dish fits into balanced meal planning.

Pair it with sides like roasted potatoes, grilled asparagus, or a simple arugula salad dressed with lemon and olive oil. The chimichurri doubles as a vibrant salad dressing, making it a great multi-use addition to your fridge.

Cooking Tips for the Juiciest London Broil

Bring the meat to room temperature before grilling to ensure even cooking.
Don’t overcook. Aim for medium-rare (130–135°F) for tenderness.
Always slice against the grain to shorten the muscle fibers and keep the steak tender.
Use a meat thermometer for accuracy—guesswork often leads to dry results.
Let it rest. Five to ten minutes of rest time helps the juices redistribute evenly.

Refer to this grilling guide for more details on achieving perfect doneness when cooking over high heat.

Chimichurri Variations

Add smoked paprika or chopped roasted red pepper for a red chimichurri version.
Swap parsley for basil or mint for a new flavor twist.
Add shallots or finely diced onion for extra bite.
Use lime juice instead of lemon or vinegar for a more tropical flavor.
Increase or decrease red pepper flakes depending on your spice tolerance.

You can explore even more ideas with this chimichurri Pinterest board that highlights creative takes on the classic recipe.

Common Mistakes to Avoid

Over-marinating: More than 24 hours can break down the meat texture too much.
Under-seasoning: Don’t rely on the sauce alone—salt and pepper are still essential.
Cutting with the grain: Always cut across the muscle lines to avoid chewiness.
Skipping rest time: Cutting too early lets the juices escape, drying out the meat.
Using poor-quality oil or vinegar: Since the chimichurri isn’t cooked, ingredient quality is crucial.

These are especially important for meal prep recipes where texture and moisture retention make a big difference throughout the week.

Nutrition and Health Benefits

London broil is a lean cut of beef, making it an excellent source of high-quality protein with relatively low fat. It’s ideal for those following low-carb, gluten-free, or keto lifestyles.

Olive oil is rich in heart-healthy fats and antioxidants. Learn more about its health benefits from Wikipedia.
Parsley and cilantro provide vitamins A, C, and K, as well as detoxifying properties (see parsley benefits).
Garlic is known for boosting the immune system and reducing inflammation.

This meal provides lasting energy, supports muscle repair, and is packed with anti-inflammatory herbs and healthy fats, making it a smart and flavorful choice for any diet.

Chimichurri London Broil for Meal Prep

Chimichurri London broil is a dream come true for anyone into meal prepping. It stores well, reheats without losing flavor, and pairs beautifully with different sides.

Slice and portion into containers with rice, roasted veggies, or salad.
Store chimichurri separately to prevent sogginess.
Refrigerate for up to 4 days; freeze individual portions for longer storage.
Reheat gently in a skillet or microwave at 50% power to avoid drying out.

Pinterest is full of visual guides like this steak meal prep board to give you ideas on how to build complete, balanced meals with this dish.

FAQs: Chimichurri London Broil

Can I use flank steak instead of London broil?
Yes. Flank steak is a great alternative and often even more tender than top round. Both work well with chimichurri.

How long should I marinate the steak?
At least 2 hours, but overnight gives the best flavor. Avoid marinating longer than 24 hours.

Can I bake instead of grill the London broil?
Yes, broiling in the oven is a great alternative if you don’t have a grill. Use high heat and cook 5–7 minutes per side.

How spicy is chimichurri sauce?
It’s mildly spicy due to red pepper flakes. You can adjust to taste or omit for a milder version.

Can I store chimichurri sauce for later use?
Yes. It keeps in the fridge for up to one week or can be frozen in ice cube trays.

What sides go best with chimichurri steak?
Roasted potatoes, grilled veggies, rice, couscous, or a fresh arugula salad.

Is chimichurri keto-friendly?
Absolutely. It contains no sugar and is made with healthy fats and herbs.

Can I freeze chimichurri?
Yes. Freeze in small portions and thaw as needed. It may separate slightly but can be stirred back together.

Chimichurri London Broil: Juicy Steak with a Bright Herb Sauce