London Broil, Filipino-Style
Source of Recipe
Barb Schaller, Burnsville, MN
Recipe Introduction
Servings/Yield: 4-6
List of Ingredients
2 medium-size lemons
1 cup soy sauce (low sodium preferred)
1/2 cup distilled white vinegar
1/2 cup vegetable oil
1 medium-size onion, finely chopped
3 cloves garlic, finely chopped
3 bay leaves, crumbled
1 tablespoon coriander seed
1 teaspoon black pepper
1 flank steak or piece of sirloin or top or bottom round steak (1 1/2 to
1 3/4 pounds, see Note below)
Recipe
1. Rinse the lemons. Cut each in half and squeeze out the juice with a
citrus press. Place the lemon juice in a large nonreactive mixing bowl.
Cut the rind of 1 lemon into 1/4-inch dice and add it to the juice. Add
the soy sauce, vinegar, oil, onion, garlic, bay leaves, coriander seed,
and pepper and whisk to mix. Set aside half of the lemon juice mixture
to use as a sauce.
2. If using flank steak, score it on both sides in a crosshatch pattern,
making shallow cuts on the diagonal no deeper than 1/8 inch and about
1/4 inch apart. This will keep the flank steak from curling as it cooks;
you don't have to score sirloin or top or bottom round.
3. Spread half of the remaining lemon juice mixture in the bottom of a
nonreactive baking dish just large enough to hold the meat. Place the
meat on top and spread the other half of the lemon juice mixture over
it. Let the steak marinate for at least 6 hours, ideally overnight. The
beef can also be marinated in a resealable plastic bag.
4. When ready to cook, drain the meat, scraping off most of the marinade
with a rubber spatula. Cook the beef, following the instructions below
for any of the grills, until cooked to taste. To test for doneness, use
the poke method; when cooked to medium-rare the meat should be gently
yielding.
5. Transfer the meat to a cutting board and let sit for 5 minutes. Cut
the meat into broad thin slices, holding a sharp knife blade at a
45-degree angle to the top of the meat. Spoon the reserved sauce over
the slices and serve at once.
NOTE:
You won't find London broil on a meat cutter's chart
any of four beef steaks that ordinarily tend to be on the tough side:
flank steak, sirloin, top round, or bottom round. When thinly sliced
against the grain on a sharp diagonal, all of these give you tender
ribbons of meat. To make London broil with a flank steak, pick one
that's about 3/4 inch thick. If you prefer sirloin or top or bottom
round, it should be between 1 and 1 1/2 inches thick.
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