"I don’t think enough people appreciate the London Broil. Maybe it’s because the name can be misleading. It’s a very versatile piece of meat. It can be braised, grilled, broiled and stewed. But my favorite way to prepare it is over a hot bed of coals and served with a simple sauce, like this Chimichurri. For me, London Broil, fried potatoes and a bottle of Ranch House Red is a great casual meal."
1-2 lbs LMR Grass-fed London Broil
salt and pepper
For the Chimichurri:
½ cup Italian Parsley, chopped
2 cloves garlic
pinch of coarse sea salt
1 tbsp lemon juice
2 tsp dried oregano
1 tsp smoked paprika
½ cup Napa Valley Select Extra Virgin Olive Oil
1 tsp crushed red chile
1 tsp Napa Valley Select Red Wine Vinegar
1 tbsp cilantro chopped
Add chile, oregano, and cilantro. Grind until smooth. Add paprika and parsley. Grind until the chopped leaves become very small. Add lemon, vinegar and olive oil. Stir until smooth. Adjust seasoning with salt as needed.
Prepare coals to burn at a medium-high heat. Season beef with olive oil, salt and pepper. Grill beef over coals for 5-6 minutes per side, or until medium rare. Don't overcook!
Rest for 3-4 minutes, then slice thinly. Make sure to save juices from the beef to pour back over after sliced.