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 1/2 teaspoons freshly cracked black pepper
• 1 teaspoon dried onion flakes
• 1 teaspoon ground cumin
• 1 teaspoon dried red chili flakes
• 1/2 teaspoon ground coriander

For the Marinade:

• 1/3 cup Chimichurri Spice Mix (recipe above)
• 1/3 cup hot water
• 1/3 cup red wine vinegar
• 2/3 cup olive oil
• 2 pound London Broil

For Sauce:

• 1/2 cup plain Greek yogurt
• 1/4 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