Teriyaki London Broil with Chimichurri Sauce

I really like steak, not as much London broil. But I’ve found that if you treat London broil like a steak, it’s absolutely perfect!

Please note, this marinade can work for any other meat or chicken too.

London Broil:

Ingredients:

2 pounds London Broil

1/2 cup avocado or olive oil

1/4 cup soy sauce

3 tbsp honey

2 tbsp rice wine vinegar

3 cloves garlic

1 tbsp ginger (the frozen kind works)

1 shallot, diced very small

Directions:

Mix all the ingredients together, other than the meat. Score the meat (cut a very little slit on the top of the meat in a criss cross pattern to help get the marinade into the meat). Place meat and marinade into a ziplock and refrigerate for up to 4 hours. Heat the grill or the grill pan to a medium temperature. Cook the meat for ~8 mins on each side or until a meat thermometer tells you it is 120-125 degrees inside. Removed from the flame, cover and rest for 10 minutes (NO LESS THAN THIS). Cut against the grain and serve with the chimuchurri sauce (recipe to follow).

Chimichurri Sauce:

Ingredients:

1 cup fresh parsley, chopped very fine

2 shallots or 1 small purple onion, diced very fine

6 cloves garlic, diced

1/4 tsp pepper

1 tsp course salt

2 tbsp dried oregano (or fresh if you have)

Pinch red pepper flakes

2 tbsp red wine or white wine vinegar

1/3 cup of olive oil (add this slowly, add more if you need)

Directions:

Mix everything together. You can also do this in a food processor if you want a less chunky version. It is delicious and compliments and hearty steak so well, with the acid and the fresh herbs. Enjoy!!