Mexico “London” Broil w/ Esquites


Chef Brandon Douglas

Greenleaf Grill


1 clove garlic, minced

1 teaspoon salt

3 tablespoons Worcestershire

juice of one lime

1 tablespoon chamoy

1 tablespoon olive oil

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 T chili powder

1 T cumin

¼ tsp coriander

¼ tsp garlic

4 pounds flank steak


1. In a small bowl, mix together garlic, salt, worcestershire, chamoy, olive oil, spices.

2. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.

3. Preheat an outdoor grill for high heat, and lightly oil grate.

4. Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.

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