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This classic Argentinian chimichurri is an incredible marinade, dressing but my favorite presentation is over a medium seared London broil. I personally love how it tastes with heat but feel free to remove the seeds from your chili before chopping for a milder flavor.
1 cup parsley, leaves only
3 to 5 cloves garlic
1 shallot or 1/4 red onion
1 jalapeno, seeds removed if you prefer no heat
1 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper
2 tablespoons Tuscanini Red Wine Vinegar
1/2 cup Tuscanini Olive Oil
1 to 1 and 1/2 pounds shoulder London broil
salt
pepper
1 to 2 tablespoons Tuscanini Olive Oil
In a blender or food processor fitted with an “S” blade, place the parsley, garlic, shallot or red onion, jalapeno, oregano, salt, and pepper. Do not add any liquid ingredients at this point. Pulse until finely chopped but not smooth.
Drizzle in the red wine vinegar and oil and mix until a sauce forms.
Drizzle over freshly seared London broil (instructions below).
Heat a pan over high heat until you can feel the heat when holding your hand two to three inches above the pan.
Season your London broil with salt and pepper on both sides.
Add oil to the pan.
Lay your London broil away from you in the pan (to prevent splatter toward you) and sear for approximately five to seven minutes per side, depending on the thickness of the London broil. Try not to move the meat as much as possible to allow a crust to form.
Use a meat thermometer to gauge the temperature of your London broil. A medium cook would be 140 degrees Fahrenheit. Allow to sit for 10 minutes before slicing. Serve with chimichurri (recipe above).
Sponsored by Tuscanini
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