Dry Rubbed London Broil with Lime and Basil Chimichurri Sauce

Dry Rubbed London Broil with Lime and Basil Chimichurri Sauce
 
Cook time

Total time

 

Recipe courtesy of Dave Lieberman
Recipe type: Main
Serves: 4-6

Ingredients
  • One 2-pound London broil
  • 2 tablespoons olive oil
  • 1 recipe Dave’s Rub, recipe follows
  • Dave’s Rub:
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon sweet paprika
  • 2 teaspoons garlic powder
  • 4 pinches salt
  • 15 grinds black pepper
  • Lime and Basil Chimichurri Sauce

Instructions
  1. Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.
  2. Preheat a grill pan over medium-high heat.
  3. Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.
  4. Dry rub:
  5. Mix all ingredients together thoroughly in a small bowl.

 




Lamb or Chicken Kebabs with Garlic, Lemon and Olive Oil

Lamb or Chicken Kebabs with Garlic, Lemon and Olive Oil
 
Recipe type: Main Dish
Serves: 8

Ingredients
  • 1-1/2 pounds cubed lamb or chicken, about 20 equal cubes (about 1 inch each)
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil, plus more for grill
  • 4 garlic cloves, minced
  • ½ teaspoon oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 zucchinis, cut into ½-inch thick pieces
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 12 skewers, soaked in water for 30 minutes

Instructions
  1. Preheat oven to 350 degrees or heat grill to high.
  2. In a large bowl, whisk lemon, oil, garlic, oregano, salt and pepper. Add lamb or chicken and mix until all pieces are fully coated. Place in the refrigerator for 30 minutes – 2 hours. In a separate bowl or zip lock bag, mix zucchini, cherry tomatoes, a sprinkle of salt and pepper, and 2 tablespoons olive oil.
  3. Thread cubed lamb or chicken, alternating with zucchini and tomatoes, onto skewers.
  4. Bake for 20 – 30 minutes or lightly oil grates or grill pan. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 3 minutes per side for medium-rare.
  5. Serve with chimichurri mayonnaise or homemade mayonnaise or add red wine vinegar and horseradish to mayonnaise for a horseradish cream sauce.