Southwestern Style London Broil With Chili Butter

The aroma of sizzling steak, infused with smoky chili and garlic, instantly transports me back to summer evenings spent with my family in Santa Fe. My grandfather, a man of few words but profound culinary instincts, would meticulously prepare London broil, marinating it overnight and grilling it to perfection. He always served it with a vibrant, homemade chili butter that elevated the simple steak to an unforgettable experience. This recipe is my homage to those cherished memories, a way to keep his flavors alive in my own kitchen.

Recipe Overview

• Prep Time: 15 minutes (plus 8 hours marinating and 2 hours resting)
• Cook Time: 14-20 minutes
• Total Time: 8 hours 30 minutes to 9 hours
• Servings: 4-6
• Yield: 1 London Broil
• Dietary Type: Gluten-Free

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
• ½ cup olive oil
• ⅓ cup lime juice
• 3 tablespoons Worcestershire sauce
• 1 teaspoon ground cumin
• 2 teaspoons honey (optional)
• 1 teaspoon salt
• 1 ½ teaspoons black pepper

CHILI BUTTER

• 1 cup butter, room temperature
• 2 teaspoons minced fresh garlic (can use more!)
• 2 tablespoons chili powder
• ½ teaspoon cumin
• 1 teaspoon hot sauce (or to taste)

Equipment Needed

• Large heavy-duty plastic zipper bag
• Mixing bowl
• Grill
• Cutting board

Instructions

1. Prepare the Marinade: In a bowl, combine all the marinade ingredients: the finely chopped onion, minced garlic, minced cilantro, olive oil, lime juice, Worcestershire sauce, ground cumin, honey (if using), salt, and black pepper. Whisk thoroughly to ensure all ingredients are well combined. This marinade is the key to infusing the beef with a complex, savory flavor.

2. Marinate the Beef: Place the London broil steak in a large, heavy-duty plastic zipper bag. Pour the marinade over the steak, ensuring it’s fully coated. Seal the bag tightly, removing any excess air. Refrigerate for a minimum of 8 hours, turning the bag occasionally to allow the marinade to penetrate the meat evenly. Longer marinating times (up to 24 hours) will result in a more flavorful and tender steak.

3. Prepare the Chili Butter: In a separate bowl, combine all the chili butter ingredients: the softened butter, minced garlic, chili powder, cumin, and hot sauce. Mix well with a fork or spatula until the ingredients are fully incorporated and the butter is a uniform color. Cover the bowl and refrigerate the chili butter for a minimum of 8 hours before using. This allows the flavors to meld and deepen.

4. Rest the Steak: A couple of hours before grilling, remove the steak from the plastic bag, discarding the marinade. Pat the steak dry with paper towels. Let the steak sit out at room temperature for approximately two hours. This crucial step allows the steak to relax, which helps create a more tender, flavorful, and juicy final product. Don’t skip this step!

5. Grill the Steak: When ready to grill, preheat your grill to medium heat. Place the London broil steak on the grill and cook for approximately 7-10 minutes per side. The exact cooking time will depend on the thickness of the steak and your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

6. Rest Again: Once the steak is grilled to your liking, remove it from the grill and transfer it to a cutting board. Cover it loosely with foil and let it rest for a minimum of 20 minutes. This resting period is essential for allowing the juices to redistribute throughout the steak, resulting in a more tender and flavorful result. Do not skip this step; it is as important as the grilling itself!

7. Slice and Serve: After the steak has rested, use a sharp knife to slice it diagonally across the grain into thin strips. This technique helps to shorten the muscle fibers, making the steak easier to chew. Serve the sliced steak immediately, topped with generous dollops of the delicious chili butter.

Expert Tips & Tricks

• Don’t Overcrowd the Grill: If you’re grilling multiple steaks, ensure they aren’t crowded on the grill. Overcrowding can lower the grill’s temperature and result in unevenly cooked steaks.
• Use a Meat Thermometer: For precise doneness, use a meat thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding any bone.
• Adjust the Chili Butter to Your Liking: Feel free to adjust the amount of hot sauce in the chili butter to suit your personal preference for heat.
• Make Ahead: The marinade and chili butter can be made several days in advance, allowing the flavors to fully develop.
• Alternative Cooking Method: If you don’t have a grill, you can broil the steak in the oven. Place the steak on a broiler pan and broil for about 5-7 minutes per side, or until it reaches your desired level of doneness.

Serving & Storage Suggestions

Serve the sliced Southwestern-style London broil immediately, topped with the chili butter. The butter will melt slightly, creating a rich and flavorful sauce. Excellent side dish pairings include grilled vegetables, roasted potatoes, or a fresh Southwestern salad.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3-4 days. The chili butter can also be stored in an airtight container in the refrigerator for up to a week.

To reheat the steak, gently warm it in a skillet over medium heat or in a low oven (around 250°F/120°C) to prevent it from drying out. You can also microwave it in short intervals, but be careful not to overcook it. Add a fresh pat of chili butter when reheating for optimal flavor.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1044 kcal	–
Calories from Fat	811 kcal	–
Total Fat	90.1 g	138%
Saturated Fat	39.8 g	198%
Cholesterol	269.4 mg	89%
Sodium	1335.1 mg	55%
Total Carbohydrate	10.7 g	3%
Dietary Fiber	2.2 g	8%
Sugars	2.8 g	11%
Protein	50 g	100%

Variations & Substitutions

• Spicier Chili Butter: For a spicier chili butter, add a pinch of cayenne pepper or a finely chopped jalapeño pepper.
• Herb Variations: Experiment with different herbs in the marinade, such as oregano, thyme, or rosemary.
• Citrus Variations: Try using orange juice instead of lime juice for a slightly sweeter flavor.
• Vegetarian Option: While this recipe is centered around beef, the chili butter is delicious on grilled portobello mushrooms or halloumi cheese.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: While London broil (flank steak) is ideal for this recipe, you can also use skirt steak or flat iron steak. Adjust the cooking time accordingly.

Q: Can I marinate the steak for longer than 8 hours?
A: Yes, you can marinate the steak for up to 24 hours. However, be aware that marinating it for too long can cause the meat to become mushy.

Q: Can I freeze the chili butter?
A: Absolutely! The chili butter freezes well. Simply wrap it tightly in plastic wrap or place it in an airtight container and freeze for up to 3 months.

Q: How do I know when the steak is done?
A: The best way to check for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bone. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

Q: What if I don’t have a grill?
A: You can broil the steak in the oven. Place the steak on a broiler pan and broil for about 5-7 minutes per side, or until it reaches your desired level of doneness.

Final Thoughts

I wholeheartedly encourage you to try this Southwestern-style London broil with chili butter. It’s a guaranteed crowd-pleaser, perfect for a backyard barbecue or a special weeknight dinner. Don’t be afraid to experiment with the recipe and make it your own by adjusting the spices and herbs to your liking. Once you’ve tried it, please share your feedback and any creative twists you’ve added! To complete the meal, consider pairing it with a crisp Sauvignon Blanc or a robust Cabernet Sauvignon. Happy cooking!