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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
I find it ironic when there’s a recipe that takes the world by storm and suddenly everyone is making it in every shape or form, and it’s something I’ve been making for years! Chimichurri sauce is a delightful green dip that’s bursting with flavor. It’s everywhere now—on meat, on chicken, and on fish. Add some mayonnaise to make it a delicious Friday night dip.
2 pounds London broil
2 tablespoons Gefen Extra Virgin Olive Oil, divided
2 teaspoons coarse Gefen Black Pepper, divided
2 teaspoons Tuscanini Coarse Sea Salt, divided
1 teaspoon paprika
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 cup Gefen Extra Virgin Olive Oil
1/2 cup fresh parsley, washed (see note)
1/2 cup fresh cilantro, washed
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/3 red onion
4 cloves garlic or 4 cubes Gefen Frozen Garlic
4 teaspoons lemon juice
Score meat on both sides by making little cuts.
Drizzle one tablespoon olive oil on meat. Rub one teaspoon each black pepper and salt into meat.
In a bowl, mix paprika, smoked paprika, cumin, garlic powder, onion powder, and chili powder and divide in two.
Rub half of spice blend on one side of meat. Flip over meat and repeat process with oil, pepper, salt, and spice blend.
Heat grill.
Grill meat for five minutes on each side for rare or seven minutes on each side for medium.
Let it rest for about 10 minutes before slicing.
Place everything in a blender and blend until smooth. (It doesn’t have to be totally smooth.)
Serve London broil with chimichurri sauce.
This sauce lasts a few days in the fridge.
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