Southwestern Style London Broil with Chili Butter
Spice up your dinner table with this bold and flavorful Southwestern Style London Broil with Chili Butter! This recipe transforms a top round steak into a tender, smoky, and aromatic centerpiece, thanks to a zesty spice rub made with chili powder, cumin, smoked paprika, and oregano. The star of the show is the creamy chili butter, infused with chipotle in adobo, fresh cilantro, and a splash of lime juice, adding a burst of heat and brightness as it melts over the sizzling steak. Perfectly grilled to your desired doneness and sliced against the grain for ultimate tenderness, this dish is as visually stunning as it is delicious. Ready in under an hour and ideal for outdoor grilling or an indoor grill pan, it’s an irresistible choice for weeknight dinners or entertaining guests. Serve with your favorite sides like grilled vegetables or Southwestern rice to complete this crowd-pleasing feast!
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Recipe Information
Ingredients
- 2 pounds London broil (top round steak)
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 4 tablespoons Unsalted butter, softened
- 1 tablespoon Chipotle in adobo, minced
- 1 teaspoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a small bowl, combine chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper to create a spice rub.
Rub the olive oil over both sides of the London broil, then evenly coat it with the spice rub. Let the steak marinate at room temperature for 20-30 minutes while preparing the chili butter.
For the chili butter, combine softened unsalted butter, minced chipotle in adobo, lime juice, and chopped cilantro in a small bowl. Mix until well incorporated. Transfer the mixture to a sheet of plastic wrap, form it into a log shape, and refrigerate until firm (about 15 minutes).
Preheat an outdoor grill or grill pan over medium-high heat. Once hot, lightly oil the grates to prevent sticking.
Place the London broil on the grill and cook for 6-8 minutes per side for medium-rare (the internal temperature should reach 130°F). Adjust cooking time according to your preferred doneness level.
Remove the steak from the grill and let it rest on a cutting board for 10 minutes to retain its juices.
Slice the London broil against the grain into thin strips and transfer it to a serving platter.
Slice the chilled chili butter into discs and place them on top of the hot steak slices to melt. Serve immediately with your favorite sides!
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 2113 mg | 92% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 1.4 g | ||
| Protein | 323.0 g | 646% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4199 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
