Ingredients

The following ingredients have 5 Servings
  • 3 tablespoons dried oregano
  • 2 tablespoons dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon kosher salt
  • 1 tablespoon dried marjoram
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons freshly cracked black pepper
  • 1 teaspoon dried onion flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried red chili flakes
  • 1/2 teaspoon ground coriander
  • 1/3 cup Chimichurri Spice Mix (recipe above)
  • 1/3 cup hot water
  • 1/3 cup red wine vinegar
  • 2/3 cup olive oil
  • 2 pound London Broil
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon dried dill
  • 2 teaspoons white wine vinegar
  • 2 tablespoons peanut or sunflower oil
  • 1 tablespoon unsalted butter

Instruction

  • Combine ingredients (dried oregano through coriander). I like to put them in a glass jar with a lid and shake them together to combine. You’ll only need half of the spice blend for the London Broil recipe, so you’ll have some leftover for another day.
  • Place 1/3 cup Chimichurri Spice Mix in a large food storage container and pour hot water on top. Mix together and let soak for 5 minutes. Whisk in vinegar and oil, then add the London Broil, flipping it to coat it in the marinade. Cover the container and transfer to the refrigerator. Marinate for 6 hours, shaking the container or flipping the meat over halfway through if possible.
  • Stir together ingredients (yogurt through white wine vinegar) in a small bowl. Cover and refrigerate until ready to use.
  • Preheat oven to 275°F. Place a cooking rack on top of a baking sheet. Remove the London broil from the marinade and place on top of the cooking rack. Bake in preheated oven for 50-60 minutes, or until the internal temperature of the meat reaches 129°F (this is for medium-rare, feel free to cook it for more/less time depending on your desired degree of doneness).
  • Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. When smoking hot, place the steak in the pan, topped with 1 tablespoon butter, and sear the steak for 1-2 minutes per side. Remove from the pan and let rest 10 minutes before slicing thinly against the grain.
  • Serve sliced steak with sauce alongside for dipping.