Chimichurri London Broil

Hey, I found a Rachel Ray recipe I liked! It’s from the cookbook Rachael Ray 365: No Repeats–A Year of Deliciously Different Dinners. I decided to try it after having something similar at a restaurant — chimichurri is a kind of tart South American garlic pesto.

First, season a London broil (may be labeled as top round steak) with olive oil1, salt, and pepper. (She also calls for Worchestershire sauce, but KC doesn’t like it. I added a bit of it after, but it was too sharp without having baked in.) Broil it close to the heating element (on high) for six minutes per side. Then let it rest for five minutes before thinly slicing against the grain.

For the chimichurri for a one-pound steak, combine the following:

  • 1 Tablespoon prepared horseradish
  • 1 garlic clove, finely chopped
  • 1 Tablespoon red wine vinegar
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 Tablespoon olive oil (she calls for more, but I like a less runny texture)
  • juice and zest from half a lemon
  • salt and pepper to taste

Stir well and serve over the meat. I added a baked potato and a mixed green salad topped with cherry tomatoes, hearts of palm, pine nuts, and vinaigrette. If there’s sauce left over, mix it with mashed potatoes for another meal.

As for the cookbook, there are an awful lot of variations on sausage dishes and burgers of various kinds. I’m about a third of the way through and have marked over a dozen more recipes to try, though. Her Italian background is prominent, although she also includes dishes influenced by other ethnicities.

I like the way she presents entrees plus side dishes, and I love the 30 minutes or less promise. (I hate spending more time cooking than I do eating the meal.) She also includes recipes and then runs variants on them by swapping out the meat or the spice mix, making it easier for people to learn how to really cook (instead of just following instructions). Plus, she encourages people to pay attention to what a teaspoon of seasonings or a tablespoon of liquid should look like, enabling them to adjust for their taste.

1I refuse to use her EVOO abbreviation. Her cutesy language is why I’ve resisted opening this cookbook, which I acquired almost two years ago.

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One Response to “Chimichurri London Broil”

  1. Scallops With Mint Chimichurri » Comics Worth Reading Says:

    [...] twist on chimichurri, this time a lovely light version with [...]

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