Grilled Marinated London Broil with 2 Argentinean Sauces Recipe

July 09, 2016

Grilled Marinated London Broil with 2 Argentinean Sauces Recipe


London Broil is a great option that won’t break the bank when you’re feeding a crowd! It is very lean though, so make sure to slice it thinly for the tenderest results. Serve the steak either hot or at room temperature. Your guests can choose between the 2 sauces but they are also delicious combined!


Overview

  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Yield: Makes eight servings

Ingredients

Steak:

  • 1/4 cup olive oil
  • 3 large cloves garlic, chopped
  • 1/4 cup red wine vinegar
  • 2 Tablespoons Worcestershire sauce
  • 2-pound London broil

Salsa Criolla:

  • 3 large ripe plum tomatoes, (about 8 ounces), seeded and diced (1 1/4 cups)
  • 1/2 large red bell pepper, finely diced (1/2 cup)
  • 1/2 cup finely chopped red onion
  • 2 Tablespoons chopped fresh oregano
  • 1 Tablespoon red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt

Cilantro Chimichurri:

  • 2 cups packed cilantro leaves
  • 1/2 cup packed parsley leaves
  • 2 garlic cloves
  • 5 Tablespoons extra virgin olive oil
  • 2 Tablespoons water
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon salt

Instructions

Steak:

  1. Combine all ingredients except steak in a large zip-top food storage bag. Add steak; seal bag and turn to coat with marinade. Refrigerate at least 4 hours or up to 1 day.

Salsa Criolla:

  1. Combine all ingredients in a medium bowl. Cover and refrigerate. Makes 2 cups.

Cilantro Chimichurri:

  1. Put all ingredients in a blender or food processor and pulse until herbs and garlic are finely chopped. Cover and refrigerate. Makes 1/2 cup.
  2. When ready to grill, brush outdoor grill or stovetop grill pan with oil and heat. Lift steak out of marinade and discard marinade.
  3. Place steak on hot grill and grill, turning once until desired doneness. Check temperature with an instant read thermometer, it should take about 10 to 12 minutes for medium-rare 135 degrees F.
  4. Remove from grill to a cutting board and let stand 5 minutes before slicing thinly across the grain. (If making ahead, keep the steak whole and let cool completely, then wrap and refrigerate.)
  5. Pour Salsa Criolla and Chimichurri into separate serving bowls and serve with sliced steak.

Notes:

Plan on 4 hours to marinate meat. Make Ahead Notes: You can grill the steak and make the sauces a day ahead.




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