Pan-Seared London Broil with Vibrant Chimichurri

1.Prepare the Chimichurri: Combine parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper in a food processor. Pulse until coarsely chopped. While the processor is running, slowly stream in the 1/2 cup of extra virgin olive oil until the sauce is well combined but still slightly chunky. Set aside.

2.Prepare the Steak: Pat the London Broil steak dry with paper towels. In a small bowl, mix the 2 tbsp olive oil, kosher salt, black pepper, and garlic powder. Rub this mixture evenly over both sides of the steak.

3.Sear the Steak: Heat a heavy-bottomed skillet (cast iron preferred) over medium-high heat until very hot. Carefully place the seasoned steak in the hot, dry skillet (the initial oil coating is sufficient).

4.Cook for 4-5 minutes per side for medium-rare (internal temperature of 130°F/54°C), adjusting time based on steak thickness and desired doneness. For a thicker cut, you may need to sear the edges briefly as well.

5.Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for 8 to 10 minutes. This step is crucial for juicy results.

6.Slice and Serve: Slice the rested London Broil thinly against the grain. Arrange the slices on a platter and generously spoon the vibrant chimichurri sauce over the steak or serve it on the side.