MEAT
London Broil with Chimichurri Chimichurri, a sauce for grilled meat, has its origins in Argentina. European Jews who sought haven in South America adopted it as an ideal accompaniment for kosher cuts of meat.
CHIMICHURRI 1 cup (250 mL) chopped Italian parsley 1 medium yellow onion, finely chopped 4 garlic cloves, finely minced 1 tbsp (15 mL) dried oregano 1 tbsp (15 mL) coarse salt 1 tsp (5 mL) pepper ¼ cup (60 mL) red wine vinegar ½ cup (125 mL) olive oil Hot pepper flakes to taste
LONDON BROIL 1½ lbs (750 g) London broil 1½ tsp (7 mL) kosher salt, divided ½ tsp (2 mL) cumin ½ tsp (2 mL) coriander ¼ tsp (1 mL) pepper
To make the chimichurri, put the parsley, onion, garlic, oregano, salt, and pepper in a large bowl. Toss well and set aside for 30 minutes. Add the vinegar and ¼ cup (60 mL) of water to the spice mixture. Mix well and set aside for an additional 30 minutes. Add the olive oil and mix well. Make sure that the liquid covers the rest of the ingredients. If not, add equal parts of oil, water, and vinegar until they are covered by at least ¼ inch (6 mm). Transfer the chimichurri to a glass bowl or jar and cover tightly. Refrigerate overnight to allow the flavors to blend. For best results, prepare at least 2 to 3 days ahead. When ready for use, allow the sauce to sit at room temperature for at least 1 hour, or until the oil, if congealed, returns to its normal consistency. To make the London broil, preheat the broiler. Pat the steak dry with paper towels. Put 1 tsp (5 mL) of the salt and the cumin, coriander, and pepper in a small bowl and stir well. Rub the mixture into both sides of the steak. Place the steak on a broiler pan and place about 4 inches (10 cm) from the heat. Broil for 6 minutes per side for medium-rare. Transfer the steak to a cutting board and let stand for 5 minutes before slicing, and then slice against the grain. Top with the chimichurri and serve. Yield: 6 servings
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