I am always very hesitant to prepare meats that have lots of sauce on them. Meat has such an unbelievable depth of flavor that sauces and condiments can just detract from it. So, when I have a recipe that I can make with the sauce as an outer component, as opposed to cooking it with the meat, it’s a win-win: for my husband, who loves a good sauce, and for me, who can eat it without.
Pepper-Crusted London Broil with Chimichurri Sauce
- Cooking and Prep: 30 m
- Serves: 4
Prepare the Meat
Rub salt and pepper well onto both sides of meat.
Heat a frying pan or skillet until it’s very, very hot; add meat. When the meat hits the pan, you want to hear a sizzle. Sear on each side for four minutes for rare or six minutes for well done.
Prepare the Chimichurri Sauce
Place all sauce ingredients into a food processor fitted with the “S” blade. Pulse until well blended. (This can be made a few days in advance.)
Allow meat to cool; slice thinly before serving. Drizzle with chimichurri sauce.
When reheating, reheat just until warm. (I usually just put it near a heat source to warm; the meat will dry out over direct heat.)
If I have leftover meat, I like to slice it into salad; it’s delicious.
You can broil the meat six minutes per side if you don’t have a stovetop pan to sear it in.
Recipe reproduced from My Pesach Kitchen by Faigy Murray with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.