London Broil with Arugula Pistachio Pistou
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.
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.