Chimichurri Beef Recipe

Name: Chimichurri Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 lbs. lean London broil or steak.; Salt and freshly ground black pepper; 3 cloves garlic; 1 medium onion, cut in chunks; 2/3 cup packed fresh parsley leaves; 1/3 cup extra virgin olive oil; 1/3 cup red wine vinegar (or sherry; or rice vinegar); 1/2 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

2 to 3 lbs. lean London broil or steak.
Salt and freshly ground black pepper
3 cloves garlic
1 medium onion, cut in chunks
2/3 cup packed fresh parsley leaves
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar (or sherry
or rice vinegar)
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1
In a food processor fitted with the steel blade, process the garlic, onion and parsley until minced, about 8 to 10 seconds. Add the olive oil, vinegar, oregano, cayenne, salt and pepper; process for about 5 seconds to blend. Transfer the sauce to a large glass measuring cup.
2
Pour half the sauce over the beef in the plastic bag. Seal the bag tightly and shake well to thoroughly coat the beef in the sauce. Let the beef marinate in the sauce for 30 to 60 minutes at room temperature or for up to 48 hours in the refrigerator. Place the remaining sauce in a gravy boat or serving bowl; cover and refrigerate to serve with the cooked beef.
3
When the beef is marinated, preheat the grill and set to medium high. Remove the chicken from the marinade in the bag; discard the marinade.
4
Grill the meat over indirect heat for 8 to 10 minutes per side or until medium (pink juices will come to the surface of meat). Remove from the grill and let rest for 5 to 10 minutes. Slice thinly across the grain and serve with reserved sauce.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 to 3 lbs. lean London broil or steak., Salt and freshly ground black pepper, 3 cloves garlic, 1 medium onion, cut in chunks, and more.

Yes, Chimichurri Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chimichurri Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions