Southwestern Style London Broil With Chili Butter
photo by Sandi From CA
- Ready In:
- 8hrs 14mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 2 lbs london broil beef (beef flank steak)
-
MARINADE
- 1 small onion, finely chopped
- 2 tablespoons fresh minced garlic
- 3 tablespoons chopped minced cilantro
- 1⁄2 cup olive oil
- 1⁄3 cup lime juice
- 3 tablespoons Worcestershire sauce
- 1 teaspoon ground cumin
- 2 teaspoons honey (optional)
- 1 teaspoon salt
- 1 1⁄2 teaspoons black pepper
-
CHILI BUTTER
- 1 cup butter, room temperature
- 2 teaspoons minced fresh garlic (can use more!)
- 2 tablespoons chili powder
- 1⁄2 teaspoon cumin
- 1 teaspoon hot sauce (or to taste)
directions
- For the marinade; combine all marinade ingredients together in a bowl.
- Place the steak in a large heavy-duty plastic zipper bag.
- Pour the marinade over, seal bag and refrigerate for a minimum of 8 hours, turning occasionally.
- Mix all the chili butter ingredients in a bowl; cover and refrigerate for a minimum of 8 hours before using.
- A couple hours before gilling, remove the steak from the plastic bag and discard marinade.
- Let the steak sit out to almost room temperature, this might take a couple of hours (this is an important step, it relaxes the meat fibers to create a more tender, flavorful and juicy steak).
- When ready to grill heat the grill to medium heat.
- Grill for about 7-10 minutes per side.
- Remove the beef to a cutting board, cover and let sit for a minimum of 20 minutes.
- Slice the steak diagonally across the grain into thin strips.
- Serve with the delicious chili butter.
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