Chimichurri is a South American herb condiment served with meats. This version, with horseradish, is my twist. Serve with steamed broccoli, broccolini, or green beans, your choice.

　　

Ingredients

4 servings

　　2-pound boneless shoulder steak or top round steak (often marked for “London Broil”)

　　3 tablespoons Worcestershire sauce (eyeball it)

　　3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling

　　Salt and freshly ground black pepper

　　2 tablespoons prepared horseradish

　　2 garlic cloves, finely chopped

　　2 tablespoons red wine vinegar (eyeball it)

　　1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), finely chopped

　　Zest and juice of 1 lemon

　　

Step 1

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

　　

Step 2

Coat the steak with the Worcestershire sauce, a drizzle of EVOO, salt, and pepper. Put the steak on a broiler pan and broil for 6 minutes per side. Remove the meat from the broiler and allow it to rest for 5 minutes, tented with a piece of aluminum foil. While the steak works, you can work on the chimichurri.

　　

Step 3

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

　　

Step 4

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

　　

Tidbit

Step 5

The trick to great London broil is a sharp knife. How tender it is really depends on how thin you can slice it. It’s that simple. The parsley-horseradish chimichurri is great with more than just steak. 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.

　　Rachael Ray 365: No Repeats