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

  • 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

  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.


Lime and Basil Chimichurri

Lime and Basil Chimichurri
Amazing as a dip, a sauce for grilled meat, chicken or fish. Also makes a terrific marinade!
Recipe type: Dip
Serves: 1 Cup

  • 2 tablespoons fresh lime juice (from 1 or 2 large limes)
  • 3 garlic cloves, minced
  • ½ teaspoon kosher salt
  • 1½ cups packed flat-leaf parsley leaves
  • 1 cup packed basil leaves
  • 1 cup packed cilantro leaves
  • ⅓ – ½ cup extra-virgin olive oil

  1. In a food processor, pulse lime juice, garlic, parsley, basil, and cilantro until coarsely chopped. Drizzle in oil, pulsing, until a thick sauce forms (you may not need all the oil). Taste and season with salt.
  2. Make ahead: Up to 1 week, chilled airtight in the refrigerator.


Flounder with Marinated Cucumber and Creamy Sauce

Flounder with Marinated Cucumber and Creamy Sauce
The fish should be warm but the sauce chilled in this dish. I like to use Persian cucumbers so that there is not a lot of excess water. The sauce can be made two days ahead of time. Adapted from Gramercy Tavern recipe.
Recipe type: Fish
Serves: 4

  • 3 small cucumbers
  • 2 tablespoons plus 1 teaspoon white balsamic vinegar
  • 2 tablespoons plus 1 teaspoon fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely chopped dill
  • Salt and pepper
  • ½ cup Greek yogurt or mayonnaise for pareve version
  • ¼ teaspoon honey
  • 2 teaspoons finely chopped cilantro
  • 1 teaspoon finely chopped mint
  • 1 teaspoon finely chopped tarragon
  • 6 (6-ounce) flounder fillets
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped chives

  1. Using a sharp knife cut 2 of the cucumbers lengthwise into very thin, slices. In a large bowl, combine the sliced cucumbers with 2 tablespoons of the vinegar, 2 tablespoons of the lime juice, the lemon juice, and dill and season with salt and pepper. Toss gently to coat the cucumbers; marinate for about 30 minutes.
  2. Meanwhile, peel the remaining cucumber, halve lengthwise. Seed, and slice. Set aside.
  3. In a small bowl, combine the yogurt, 2 tablespoons water, the remaining 1 teaspoon vinegar and 1 teaspoon lime juice. Add honey, 1 teaspoon of the cilantro, the mint, and tarragon. Stir until you have a smooth, spreadable sauce, thinning it with a bit more water if necessary. Season with salt and pepper, cover, and refrigerate. Season the flounder with salt and pepper. In a large nonstick skillet, heat the olive oil over medium heat. Lay the fillets in the pan and cook until lightly browned on the bottom, about 3 minutes. Flip the fillets and cook until just cooked through, about a minute more. While the fish is cooking, season the sliced cucumber with extra-virgin olive oil, salt, and pepper.
  4. Spread a large spoonful of the yogurt sauce in the middle of each Drain the marinated cucumbers, pat dry, and mound on the sauce. Top with the flounder fillets, spoon the sliced cucumbers over the fish and scatter the chives and the remaining 1 teaspoon cilantro on top.