Southwestern Style London Broil With Chili Butter Recipes

Steps:

• 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.

Steps:

• Combine oil, Worcestershire sauce, garlic, parsley, and spices.
• Brush the steak with half of the mixture on both sides and broil or grill 7 minutes.
• Turn, brush with the remaining mixture, and cook another 7 minutes.
• Let stand 5 minutes before slicing.

Steps:

• Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.
• Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
• About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.
• Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.

Steps:

• Turn broiler on. Brush meat with Worcestershire and season with onion and garlic powder and salt and pepper. I like to massage this all into the meat and let it rest while the broiler preheats.
• Cook London broil on top rack for 6 minutes on each side, for rare to medium rare, longer for medium.
• Remove meat from broiler and let it rest 5 minutes. IMPORTANT- do NOT skip this step. The juices will redistribute throughout the meat during this rest time and continue to cook. This will give you a very juicy steak.
• Place a small skillet over medium heat. Melt 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute.
• Add 2 cups beef broth to the pan and bring to a bubble. Cook for 2 minutes to allow the broth to reduce a little. Add 1/4 cup steak sauce and black pepper, to taste.
• Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how TENDER it is to cut and chew, so make sure the carving knife is sharp - the thinner the better!
• Transfer the slices to a platter keeping them lined up as you sliced them, forming a whole steak, just sliced. Pour gravy down the center and serve any remaining gravy on the side.
• We like this with egg noodles or a baked potato, a green salad and some crusty bread. Oh and of course a nice glass of wine!