London Broil with Parsley-Horseradish Chimichurri

• 2-pound boneless shoulder steak or top round steak (often marked for London Broil)
• 3 tablespoons Worcestershire sauce (eyeball it)
• 3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
• Salt and freshly ground black pepper
• 2 tablespoons prepared horseradish
• 2 garlic cloves, finely chopped
• 2 tablespoons red wine vinegar (eyeball it)
• 1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), finely chopped
• Zest and juice of 1 lemon

1. Preheat a broiler on high and set the rack closest to the flame.
2. Coat the steak with the Worcestershire sauce, a drizzle of EVOO, salt, and pepper.
3. Put the steak on a broiler pan and broil for 6 minutes per side.
4. Remove the meat from the broiler and allow it to rest for 5 minutes, tented with a piece of aluminum foil.
5. While the steak works, you can work on the chimichurri.
6. In a bowl, combine the horseradish, garlic, red wine vinegar, parsley, about 3 tablespoons of EVOO, the lemon zest and juice, salt, and pepper.
7. Slice the rested steak very thin, against the grain and on an angle, and serve it with the parsleyhorseradish chimichurri.
8. The trick to great London broil is a sharp knife.
9. How tender it is really depends on how thin you can slice it.
10. Its that simple.
11. The parsley-horseradish chimichurri is great with more than just steak.
12. Leftovers can be saved in the refrigerator for 2 or 3 days and will taste great with chicken or pork or mixed into cooked, smashed potatoes.

boneless shoulder steak, worcestershire sauce, extravirgin olive oil, salt, horseradish, garlic, red wine vinegar, parsley, lemon

Taken from www.epicurious.com/recipes/food/views/london-broil-with-parsley-horseradish-chimichurri-374303 (may not work)