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An herb-packed marinade + flavorful dipping sauce boost the flavor of this reverse seared steak.

Have you tried the reverse sear method for steak yet? Let me tell you, we are BIG fans.

Basically, you cook your steak low and slow in the oven until it's close to the temperature you want it (medium-rare, in our case), then remove it from the oven and sear it in a big ol' cast iron skillet.

The result is a gorgeous, evenly cooked steak inside with a golden, seared crust on the outside.

I've always been a little shy to try cooking London Broil at home. Sometimes, through no fault of your own, you just end up with a tough cut of meat. It's a bit of a gamble, but when I saw it on sale at the store (buy one get one free) I figured I had to give it a shot.

And this recipe turned out so well that I ended up making it twice in the same week, which was perfect since the spice blend makes twice the amount you need for this recipe.

It was meant to be!

This chimichurri spice blend packs a ton of flavor. For this recipe, I cover it with some hot water for 5 minutes to soften all of the herbs up before whisking in oil and vinegar and popping the steak in.

I let my London Broil marinate in this mix for 6 hours, and it was fantastic!

When it comes to cooking the steak, I used one of the handiest kitchen tools in my arsenal, a dual probe thermometer that you leave inside the meat while it's in the oven. It's great for things like poultry, because you can monitor the temperature in 2 separate places (like the breast and thigh). But it's also handy to use just one of the probes to monitor cuts of meat like this London Broil. That way you can set the temp and have the remote unit notify you when it's ready.

If you don't have one of those, a single, instant read probe thermometer that you don't leave in the oven is another good choice, and it can be used for lots of different types of kitchen tasks (I bought this one originally to take the temperature of steamed milk for lattes, but I use it for so much more than that).

Make sure to let the meat rest after you sear it, before slicing it up thinly against the grain. Both of the pieces of London Broil I picked up turned out beautifully with this method.

The sauce is cool and tangy, perfect for dipping the tender steak into. I love the kick that the horseradish adds.

I served this London broil with some veggies that I tossed with grainy dijon, olive oil, and white wine vinegar before roasting. The whole meal was a huge hit at our dinner table both times!

📖 Recipe

Chimichurri Marinated London Broil

An herb-packed marinade + flavorful dipping sauce boost the flavor of this reverse seared steak.

Big Flavors from a Tiny Kitchen - Ashley Covelli

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Servings: 4 -6 Servings

Course: Main Dish

Cuisine: Mexican

Prep Time 6 10

Cook Time 1

Total Time 7 10

Ingredients

For the Chimichurri Spice Mix:

3 tablespoons dried oregano
2 tablespoons dried parsley
1 tablespoon dried basil
1 tablespoon kosher salt
1 tablespoon dried marjoram
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 ½ teaspoons freshly cracked black pepper
1 teaspoon dried onion flakes
1 teaspoon ground cumin
1 teaspoon dried red chili flakes
½ teaspoon ground coriander

For the Marinade:

⅓ cup Chimichurri Spice Mix recipe above
⅓ cup hot water
⅓ cup red wine vinegar
⅔ cup olive oil
2 pound London Broil

For Sauce:

½ cup plain Greek yogurt
¼ cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon dried dill
2 teaspoons white wine vinegar

To Sear and Finish:

2 tablespoons peanut or sunflower oil
1 tablespoon unsalted butter

Method

Make the Chimichurri Spice Mix: Combine ingredients (dried oregano through coriander). I like to put them in a glass jar with a lid and shake them together to combine. You'll only need half of the spice blend for the London Broil recipe, so you'll have some leftover for another day.
Make the Marinade: Place ⅓ cup Chimichurri Spice Mix in a large food storage container and pour hot water on top. Mix together and let soak for 5 minutes. Whisk in vinegar and oil, then add the London Broil, flipping it to coat it in the marinade. Cover the container and transfer to the refrigerator. Marinate for 6 hours, shaking the container or flipping the meat over halfway through if possible.
Make the Sauce: Stir together ingredients (yogurt through white wine vinegar) in a small bowl. Cover and refrigerate until ready to use.
Cook the Steak: Preheat oven to 275°F. Place a cooking rack on top of a baking sheet. Remove the London broil from the marinade and place on top of the cooking rack. Bake in preheated oven for 50-60 minutes, or until the internal temperature of the meat reaches 129°F (this is for medium-rare, feel free to cook it for more/less time depending on your desired degree of doneness).
Sear the Steak: Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. When smoking hot, place the steak in the pan, topped with 1 tablespoon butter, and sear the steak for 1-2 minutes per side. Remove from the pan and let rest 10 minutes before slicing thinly against the grain.
Serve sliced steak with sauce alongside for dipping.