Chimichurriffic!

Here’s a great budget-friendly meal.  The Daddy Monkey gets so excited when I tell him I’m making this.  He’s the one who coined the term “chimichurrific.”

I know this is usually served with flank steak, but for the price,  I’ve never been very impressed with flank steak.  London broil is crazy cheap.  I get it for $5.99 a pound at the healthy store.  I can get either two dinners (for three people) or one dinner (for three) and two lunches (for two) out of this.  The possibilities for leftover London broil are endless: fajitas, burritos, wraps, sandwiches, stir-fry, you name it.

Your man (or woman) will love you for this.

STEAK WITH CHIMICHURRI SAUCE

1 London broil (I usually buy around a pound and a half)

FOR THE MARINADE:

2 Tablespoons red wine vinegar

2 Tablespoons tamari (or soy sauce)

2 Tablespoons worcestershire sauce

1 teaspoon dried oregano

lots of coarsely ground black pepper

Combine marinade ingredients in a large zip-top plastic bag.  Shake to combine and add London broil.  Marinate overnight in the refrigerator.

FOR THE CHIMICHURRI SAUCE:

1 clove garlic, peeled

1/2 teaspoon kosher salt

1/3 cup parsley

1/3 cup cilantro

1/2 cup olive oil

1 lemon, zested and juiced

2 Tablespoons red wine vinegar

1/2 teaspoon dried oregano

1/2 tsp ground cumin

fresh ground black pepper

Preheat broiler.  In a food processor, finely chop the garlic with the salt.  Add remaining ingredients and puree.  Remove London broil from its bag and discard marinade.  Broil approximately 15-20 minutes, flipping it every five.  It’s done when a meat thermometer reads 140 degrees fahrenheit.  Allow meat to rest for ten minutes while you pour the sauce in its serving bowl.  Slice London broil very thinly across the grain, and serve it with the chimichurri sauce.  Excellent served with coconut rice and a vegetable on the side.