Marinated London Broil with Chimichurri Sauce


The last few years for Valentine’s Day, my husband and I decided we wouldn’t go out for dinner. It’s not that we don’t celebrate it (I mean I’ll use any excuse to get flowers), but there is nothing better to us than opening a bottle of wine and cooking dinner together.

Although we don’t know what were going to make yet, this recipe is certainly a contender. We made this marinated london broil for our New Years party and it was hit! I have to give credit where credit is due, my husband came up with this marinade and it’s delicious.

We liked it so much that within two weeks, we made it again but this time with a chimichurri sauce. The two completed each other perfectly! The marinated london broil and chimichurri sauce is completely paleo, whole 30 and gluten free – you can’t get much better.


Super easy to make… just marinade the steak for 6 hours in the refrigerator, then cook it on the girl. While that’s cooking, place the ingredients for the sauce in a food processor and pulse unit smooth. That’s it!

If your still looking for a Valentine’s Day recipe this one is it! Pair it with some grilled veggies and wah-la!

Marinated London Broil with Chimichurri Sauce

Servings = 8


  • 4lbs london broil
  • 1/2 cup extra virgin olive oil
  • 1/4 coconut aminos
  • 2 cloves garlic
  • 2 teaspoons freshly squeezed lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

For the sauce:

  • 1 1/2 cups (packed) parley leaves
  • 1/2 cup (packed) cilantro
  • 2 tablespoons fresh oregano leaves
  • 4 cloves garlic
  • 3/4 cup extra-virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper


In a medium sized bowl, mix together the olive oil, coconut aminos, garlic, lime juice, red pepper flakes, cumin, salt and pepper. Place the steak in a baking dish, poke a few shallow wholes all over the meat with a sharp knife. Pour the liquid mixture all over the stem. Cover tightly and marinate for 6-8 hours.

In a food processor combine the parsley, cilantro, oregano and garlic and plus 3 or 4 times, until everything is chopped. Pour in the olive oil and pulse 2 or 3 times  to incorporate. Add  in the red pepper flakes, sea salt and pepper.*

Preheat the grill to medium-high heat. Remove the steak from the marinade, and place it over the hottest area of the grill. Cook on each side for 3-4 minutes, and then remove from the heat and set aside for 5 minutes.*

On a cutting board, thinly slice the meat against the grain. Serve the meat with the sauce on the side, or drizzle the sauce on top.



*Pulse 1 or 2 more. It’s best to serve the sauce fresh, but can be stored in an air-tight container for up to 2 days.

*It’s totally up to you for how you want your steak to be cooked, these directions will cook the steak to be medium.



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