Monday, July 27, 2009

London Broil with Chimichurri Sauce

Just when I think I have this cooking thing down a major mistake bumps me back down to reality. But, more on that later. Here is a low-carb meal using London Broil that is cooked under your broiler and served with a Chimichurri sauce. This sauce is very versatile. Use the leftovers on chicken or like I did tonight, sauteed fish.

1 and 1/2 pound London Broil
olive oil
salt and pepper
a couple of handfuls of flat-leaf parsley
2 garlic cloves
2 Tbsp fresh oregano (I used thyme because I had it on hand and really didn't want to buy oregano, too. But, I think oregano is more authentic for this Argentinian sauce.)
1/2 cup red wine vinegar
handful of cherry tomatoes (Totally optional. I don't think tomatoes are low-carb, I just added them because I thought they would be good...and they were.)
3 Tbsp olive oil

Alright, this is where I screwed up. The directions that I was semi-following said to cook under your broiler by placing the oven rack on the closest setting to the flame. So being that this was my first time cooking a piece of meat in such a way, I did what I was told. Then it said to liberally drizzle the meat with olive oil and season with salt and pepper, which I did. Well, after a couple of minutes I noticed there was a lot of smoke, I peeked inside the oven and there was a flame, actual fire! I totally freaked out, closed the door, turned off the broiler and yelled fire to my husband. Needless to say, he wasn't amused. All was well, the flame went out by itself but smoked filled my house. It still kinda smells in here. Miraculously, the meat wasn't ruined and turned out pretty well.

But, this is why I test recipes prior to posting them, so you all can learn from my mistakes. So, if your broiler has two settings like mine - low and high - place it on low. And DO NOT place the oven rack closest to the flame. Instead, place it second to the top. Set the London Broil on a broiler pan, season with salt and pepper and liberally drizzle with olive oil. Cook for about 8 minutes per side. Longer if you like it more well done. But, I warn you, London Broil is a tough meat, the more done it is, the drier and chewier it will be. Remove from the oven to a cutting board, cover with foil and allow to rest for at least 5 minutes.

While the meat is resting, place the tomatoes on the pan and cook under the broiler for a minute until they get hot and pop a bit. Place the parsley, garlic, oregano or thyme, red wine vinegar and tomatoes into a food processor and chop. Add the olive oil and mix. Slice the meat thinly across the grain (the lines running horizontally through the meat). Spoon the sauce over the meat.

I served with green beans that I boiled for a few minutes and then sauteed with olive oil, garlic and sliced almonds.

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