Saturday, April 2, 2011

April 2: London Broil with Parsley-Horseradish Chimichurri

   2-pound boneless shoulder steak or top round steak
3 tablespoons Worcestershire sauce
3 tablespoons extra-virgin olive oil, plus some for drizzling
   Salt and freshly ground black pepper
2 tablespoons prepared horseradish
2 garlic cloves, finely chopped
2 tablespoons red wine vinegar
1/2 cup fresh flat-leaf parsley leaves, finely chopped
   Zest and juice of 1 lemon
   Broccoli, broccolini, or green beans, your choice

Preheat a broiler on high and set the rack closest to the flame.

Coat the steak with the Worcestershire sauce, a drizzle of EVOO, salt, and pepper.

Put the steak on a broiler pan and broil for 6 minutes per side. Remove the meat from the broiler and allow it to rest for 5 minutes, tented with a piece of aluminum foil. While the steak works, you can work on the chimichurri.

In a bowl, combine the horseradish, garlic, red wine vinegar, parsley, about 3 tablespoons of EVOO, the lemon zest and juice, salt, and pepper.

Steam the veggies while the steak is resting in a small covered pot with about 1 cup of water.

Slice the rested steak very thin, against the grain and on an angle, and serve it with the parsley-horseradish chimichurri and your choice of veggies.


This is a simple, delicious meal. It has only a few ingredients, very little chopping, and doesn't take much time. I added the parts with the veggie into the actual recipe. RR says before the recipe: "Chimichurri is a South American herb condiment served with meats. This version, with horseradish, is my twist. Serve with steamed broccoli, broccolini, or green beans, your choice." I chose broccoli. I usually forget about the side dish when it's not listed with the ingredients, so I added it in there. The chimichurri tasted good, but was very strong. A little goes on long way, so I have a lot of leftovers. (I forgot to go buy another lemon, so it was missing the lemon juice and zest. It was still ok.) Here is the Tidbit: "The trick to great London broil is a sharp knife. How tender it is really depends on how thin you can slice it. It's that simple. The parsley-horseradish chimichurri is great with more than just steak. Leftovers can be saved in the refrigerator for 2 or 3 days and will taste great with chicken or pork or mixed into cooked, smashed potatoes." Since all my recipes are already planned out, I don't think I'll be using the leftovers.

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