London Broil with Arugula Pistachio Pistou is a deliciously fast and easy summer dinner. It’s tender, juicy, and makes perfect leftovers for sandwiches or over salad.
Hell’s Front Porch season seemed to arrive a few weeks earlier this year in New England. When temperatures peak over 95 I try to turn the stove on as little as possible and turn to my BBQ for cooking.
My favorite? Grilled London broil.
During the winter and cooler months, I braise my London broil with wine, cherries, and herbs. In the Summer, London broil is my number one cut of meat to BBQ because it deliciously tender, cooks fast, and can feed my whole family. When BBQing London Broil, I tend to cook double the amount needed because it’s perfect thinly sliced cold over salad like my My Ultimate Summer Salad, layered into sandwiches or repurposed into stir fry over rice.
Balsamic makes this London Broil Tender!
The marinade for this recipe is fast and simple. I use balsamic vinegar to give big flavor and tenderize the meat, I add tamari sauce for depth, garlic powder for punch, and minced fresh rosemary and dried thyme infuse the meat with some herbaceous goodness. That’s all! You could, of course, add other herbs, but I prefer grilled London broil to be simply prepared and let the flavors of the meat shine through.
The most incredible Arugula Pistachio Pistou!
Summer has officially begun and my menus shift to the offerings of my garden and flavors of the season. In June, I’m all about the layering, the sauces, and the textures.
My mind is on Pistou,
Pistou is a sauce from the Provence region of France, traditionally made with basil, garlic, and olive oil. A pistou is easy to make, easy to eat, and you’ll keep it tucked away in the fridge all summer long. Pistou is lovely spread on sandwiches, served alongside omelets, chicken and everything you can think of!
I’ve taken the classic pistou and tweaked it….immensely. The base of my sauce is arugula, which gives this otherwise mild sauce a punchy, peppery, and fully bodied earthiness. The lightly salted pistachios give this sauce some texture and an almost cheesy flavor that makes you think this is a pesto. This pistou keeps well in the fridge for two or three days, making it a perfect prep-ahead recipe and obligatory summer condiment.
I serve London broil thinly sliced alongside roasted potato wedges and a bright salad filled with summer fruit, cucumbers, and mint. London Broil with Arugula Pistachio Pistou is the ideal main course for a quick weeknight family dinner or a long summer night’s dinner with friends,
I hope you love this recipe as much as I do! Happy heat wave!
London Broil with Arugula Pistachio Pistou
Ingredients
For the London Broil
- 2 London broil each should be between 1 and 1¼ lb
- 3 tablespoons balsamic vinegar
- ½ rounded teaspoon reduced sodium tamari reduced sodium soy sauce can be substituted
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 heaping tablespoon fresh rosemary minced
- ½ teaspoon dried thyme
For the Arugula Pistachio Pistou
- 2 cups arugula roughly chopped
- ½ cup fresh basil roughly chopped
- ½ cup fresh mint roughly chopped
- ½ cup pistachios, lightly salted roughly chopped
- 1 teaspoon lemon zest
- 1½ tablespoons fresh lemon juice
- ¼ teaspoon kosher salt
- 1 cup extra virgin olive oil divided
Instructions
For the London Broil:
- In a large gallon zip top bag, combine the balsamic vinegar, tamari, olive oil, kosher salt, garlic powder, fresh rosemary, and dried thyme.
- Pat the London broil dry with paper towels and place it in the bag.
- Press the air out of the bag, zip it closed and massage the marinade into the meat. Let the meat marinade for 1 hour (maximum 3).
- Preheat your BBQ on high.
- Place the London broil on the BBQ, grill it for a total of about 8-10 minutes or until desired doneness. To ensure the meat cooks evenly, flip it every 2 minutes. (Tip: to get those gorgeous grill marks, flip it onto a part of the grill not used yet, the grates will be hotter in those areas and give that great sear)
- When meat is cooked to desired doneness, remove it from the grill onto a plate and immediately cover with aluminum foil for a few minutes to rest.
- Using a very sharp knife, slice the London Broil as thinly as possible. Serve immediately with the pistou.
For the Arugula Pistachio Pistou: Make when the meat marinades.
- In the bowl of a small food processor, combine the arugula, basil, mint, pistachios, lemon zest, lemon juice, and kosher salt.
- Give the processors a few whirls until the ingredients have fully combined and looked very finely minced.
- Add half of the olive oil and give the processor a few more whirls.
- With the processor on low, slowly drizzle in the remaining half cup of olive oil. If the pistou still looks a bit dry, you can add a tablespoon or two more of olive oil and stir until you are happy with the desired texture.
- Store the pistou in an airtight glass container in the fridge until ready to use.
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