Southwestern Style Steaks with Chili Butter -

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Southwestern Style Steaks with Chili Butter

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By Bob Carter

Posted July 23rd, 2007

FabulousFoods.com Recommends: How to Cook Meat, by Christopher Schlesinger, (2002, William Morrow Cookbooks)

Servings:	8
Author Notes:	Here's a great grill recipe with lots of flavor. Because the meat marinades for so long, you can use a cheaper cut like of meat like a London Broil or even flank or chuck steaks. If you're going on a camping trip, put the meat in the marinade in a plastic freezer storage bag and freeze. Put frozen package in the cooler. By the time it melts, you'll be ready to get grilling.
Ingredients:	2 pounds London broil or flank steak Marinade: 1 small onion, finely chopped 4 minced garlic cloves 3 tablespoons minced cilantro 1/2 cup olive oil 1/3 cup lime juice 3 tablespoons Worcestershire sauce 1 teaspoon ground cumin 2 teaspoons sugar (optional) 1 teaspoon salt 1 1/2 teaspoons black pepper Chili Butter: 1 cup butter, softened 2 minced garlic cloves 2 tablespoons chili powder 1/2 teaspoon ground cumin 1/2 teaspoon hot sauce, such as Tabasco Sauce
Instructions:	Combine all marinade ingredients together. Put steak and marinade in a heavy duty plastic zipper bag, seal and refrigerate for at least 6 hours, turning occasionally. Mix all chili butter ingredients together and set aside. When ready to cook, heat a grill to medium high heat. Remove steak from marinade and discard marinade. Grill for about 7-10 minutes per side or until done to your liking. Slice steak diagonally across the grain into thin strips. Serve with chili butter.