Southwestern Style London Broil With Chili Butter Recipes

SOUTHWESTERN STYLE LONDON BROIL WITH CHILI BUTTER

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.

SWEET AND SPICY LONDON BROIL

Steps:

• Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.
• Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

LONDON BROIL WITH HERB BUTTER

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.

LONDON BROIL I

Steps:

• In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

BEST LONDON BROIL EVER!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt.
• Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.

LONDON BROIL WITH CHILI SEASONINGS

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.