Southwestern Style London Broil With Chili Butter - cooking recipe

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)

Preparation

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.