London Broil with Parsley-Horseradish Chimichurri

1. 1

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

2. 2

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

3. 3

   Put the steak on a broiler pan and broil for 6 minutes per side.

4. 4

   Remove the meat from the broiler and allow it to rest for 5 minutes, tented with a piece of aluminum foil.

5. 5

   While the steak works, you can work on the chimichurri.

6. 6

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

7. 7

   Slice the rested steak very thin, against the grain and on an angle, and serve it with the parsleyhorseradish chimichurri.

8. 8

   The trick to great London broil is a sharp knife.

9. 9

   How tender it is really depends on how thin you can slice it.

10. 10

    Its that simple.

11. 11

    The parsley-horseradish chimichurri is great with more than just steak.

12. 12

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.