Filipino-Style London Broil
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
48
Spice
59
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 medium
Lemon1 cup
Soy Sauce1 cup
Distilled White Vinegar1 cup
Vegetable Oil1 medium
Onion (finely chopped)3 cloves
Garlic (finely chopped)1 tbsp
Coriander Seed1 tsp
Black PepperDirections:
1
Rinse the lemons
2
Cut each in half and squeeze out the juice with a citrus press
3
Place the lemon juice in a large nonreactive mixing bowl
4
Cut the rind of 1 lemon into 1/4-inch dice and add it to the juice
5
Add the soy sauce, vinegar, oil, onion, garlic, bay leaves, coriander seed, and pepper and whisk to mix
6
Set aside half of the lemon juice mixture to use as a sauce
7
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
8
This will keep the flank steak from curling as it cooks; you don't have to score sirloin or top or bottom round
9
Spread half of the remaining lemon juice mixture in the bottom of a nonreactive baking dish just large enough to hold the meat
10
Place the meat on top and spread the other half of the lemon juice mixture over it
11
Let the steak marinate for at least 6 hours, ideally overnight
12
The beef can also be marinated in a resealable plastic bag
13
When ready to cook, drain the meat, scraping off most of the marinade with a rubber spatula
14
Cook the beef, following the instructions below for any of the grills, until cooked to taste
15
To test for doneness, use the poke method; when cooked to medium-rare the meat should be gently yielding
16
Transfer the meat to a cutting board and let sit for 5 minutes
17
Cut the meat into broad thin slices, holding a sharp knife blade at a 45-degree angle to the top of the meat
18
Spoon the reserved sauce over the slices and serve at once
19
Rinse the lemons
20
Cut each in half and squeeze out the juice with a citrus press
21
Place the lemon juice in a large nonreactive mixing bowl
22
Cut the rind of 1 lemon into 1/4-inch dice and add it to the juice
23
Add the soy sauce, vinegar, oil, onion, garlic, bay leaves, coriander seed, and pepper and whisk to mix
24
Set aside half of the lemon juice mixture to use as a sauce
25
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
26
This will keep the flank steak from curling as it cooks; you don't have to score sirloin or top or bottom round
27
Spread half of the remaining lemon juice mixture in the bottom of a nonreactive baking dish just large enough to hold the meat
28
Place the meat on top and spread the other half of the lemon juice mixture over it
29
Let the steak marinate for at least 6 hours, ideally overnight
30
The beef can also be marinated in a resealable plastic bag
31
When ready to cook, drain the meat, scraping off most of the marinade with a rubber spatula
32
Cook the beef, following the instructions below for any of the grills, until cooked to taste
33
To test for doneness, use the poke method; when cooked to medium-rare the meat should be gently yielding
34
Transfer the meat to a cutting board and let sit for 5 minutes
35
Cut the meat into broad thin slices, holding a sharp knife blade at a 45-degree angle to the top of the meat
36
Spoon the reserved sauce over the slices and serve at once
37
Place the drip pan in the bottom of the rotisserie
38
If You Have a… CONTACT GRILL: When cooking on a contact grill, you're best off using a thick cut of steak, like sirloin or round (flank steak will most likely turn out well-done)
39
Preheat the grill; if your contact grill has a temperature control, preheat the grill to high
40
Place the drip pan under the front of the grill
41
When ready to cook, lightly oil the grill surface
42
Place the beef on the hot grill, then close the lid
43
A thick slab of sirloin or round steak will be cooked to medium-rare after 7 to 10 minutes; flank steak will be cooked to medium after 3 to 5 minutes
44
GRILL PAN: Place the grill pan on the stove and preheat it to medium-high over medium heat
45
When the grill pan is hot a drop of water will skitter in the pan
46
When ready to cook, lightly oil the ridges of the grill pan
47
Place the beef in the hot grill pan
48
Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side
49
BUILT-IN GRILL: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate
50
Place the beef on the hot grate
51
Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side
52
FREESTANDING GRILL: Preheat the grill to high; there's no need to oil the grate
53
Place the beef on the hot grill
54
Sirloin or round steak will be cooked to medium-rare after 6 to 9 minutes per side; flank steak will be cooked to medium-rare after 5 to 7 minutes per side
55
FIREPLACE GRILL: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire
56
When ready to cook, brush and oil the gridiron
57
Place the beef on the hot grate
58
Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side
59
CONTACT GRILL: When cooking on a contact grill, you're best off using a thick cut of steak, like sirloin or round (flank steak will most likely turn out well-done)
60
Preheat the grill; if your contact grill has a temperature control, preheat the grill to high
61
Place the drip pan under the front of the grill
62
When ready to cook, lightly oil the grill surface
63
Place the beef on the hot grill, then close the lid
64
A thick slab of sirloin or round steak will be cooked to medium-rare after 7 to 10 minutes; flank steak will be cooked to medium after 3 to 5 minutes
65
GRILL PAN: Place the grill pan on the stove and preheat it to medium-high over medium heat
66
When the grill pan is hot a drop of water will skitter in the pan
67
When ready to cook, lightly oil the ridges of the grill pan
68
Place the beef in the hot grill pan
69
Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side
70
BUILT-IN GRILL: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate
71
Place the beef on the hot grate
72
Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side
73
FREESTANDING GRILL: Preheat the grill to high; there's no need to oil the grate
74
Place the beef on the hot grill
75
Sirloin or round steak will be cooked to medium-rare after 6 to 9 minutes per side; flank steak will be cooked to medium-rare after 5 to 7 minutes per side
76
FIREPLACE GRILL: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire
77
When ready to cook, brush and oil the gridiron
78
Place the beef on the hot grate
79
Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side
80
TIPS: • Rodolfo Lagua uses a marinade like this one when preparing tri-tips
81
To do this, start with a tri-tip that's between 2 and 2 1/2 pounds
82
Make the marinade following the directions in Step 1, then let the meat marinate for 12 to 24 hours
83
• You can grill the tri-tip in the rotisserie following these steps: Step 1: When ready to cook, place the tri-tip in the rotisserie basket
84
Place the drip pan in the bottom of the rotisserie
85
Attach the basket to the rotisserie, then attach the spit to the rotisserie and turn on the motor
86
If your rotisserie has a temperature control, set it to 400°F
87
Step 2: Cook the tri-tip until it is darkly browned on the outside and cooked to taste, about 40 minutes for medium-rare
88
To test for doneness, insert an instant-read meat thermometer through the side of the tri-tip but not so that it touches the spit
89
The internal temperature should be about 145°F for medium-rare
90
If your rotisserie has a pause button, after the tri-tip has cooked for 30 minutes, stop the spit so that a flat side of the tri-tip faces the heating element and let the meat brown for 5 minutes
91
Then, advance the spit a half turn and brown the other side for 5 minutes
92
• Rodolfo Lagua uses a marinade like this one when preparing tri-tips
93
To do this, start with a tri-tip that's between 2 and 2 1/2 pounds
94
Make the marinade following the directions in Step 1, then let the meat marinate for 12 to 24 hours
95
• You can grill the tri-tip in the rotisserie following these steps: Step 1: When ready to cook, place the tri-tip in the rotisserie basket
96
Attach the basket to the rotisserie, then attach the spit to the rotisserie and turn on the motor
97
If your rotisserie has a temperature control, set it to 400°F
98
Step 2: Cook the tri-tip until it is darkly browned on the outside and cooked to taste, about 40 minutes for medium-rare
99
To test for doneness, insert an instant-read meat thermometer through the side of the tri-tip but not so that it touches the spit
100
The internal temperature should be about 145°F for medium-rare
101
If your rotisserie has a pause button, after the tri-tip has cooked for 30 minutes, stop the spit so that a flat side of the tri-tip faces the heating element and let the meat brown for 5 minutes
102
Then, advance the spit a half turn and brown the other side for 5 minutes
103
You can also use one of these alternative tri-tip grilling methods: If You Have a… CONTACT GRILL: The smaller and thinner the tri-tip, the better the results you'll get on a contact grill (thick pieces of meat tend to burn on the outside before becoming fully cooked in the center)
104
Preheat the grill; if your contact grill has a temperature control, preheat the grill to high
105
Place the drip pan under the front of the grill
106
When ready to cook, lightly oil the grill surface
107
Arrange the tri-tip on the hot grill, placing pieces of aluminum foil between the grill plates and the meat; this will slow the burning process
108
Close the lid
109
The tri-tip will be cooked to medium-rare after 8 to 10 minutes
110
BUILT-IN GRILL: Preheat the grill to medium-high, then, if it does not have a nonstick surface, brush and oil the grill grate
111
Place the tri-tip on the hot grate
112
It will be cooked to medium-rare after 8 to 10 minutes per side
113
FREESTANDING GRILL: If you like your tri-tip very rare, you can cook it on a freestanding grill
114
Preheat the grill to high; there's no need to oil the grate
115
Place the tri-tip on the hot grill, then place a heavy skillet on top of the meat to keep it flat
116
The tri-tip will be cooked to rare after 10 to 12 minutes per side (it takes forever to get to medium or well done)
117
FIREPLACE GRILL: Tri-tip is great in the fireplace, especially over red oak or post oak
118
Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a medium-high, 4 Mississippi fire
119
When ready to cook, brush and oil the gridiron
120
Place the tri-tip on the hot grate
121
It will be cooked to medium-rare after 8 to 10 minutes per side
122
If You Have a… CONTACT GRILL: The smaller and thinner the tri-tip, the better the results you'll get on a contact grill (thick pieces of meat tend to burn on the outside before becoming fully cooked in the center)
123
Preheat the grill; if your contact grill has a temperature control, preheat the grill to high
124
Place the drip pan under the front of the grill
125
When ready to cook, lightly oil the grill surface
126
Arrange the tri-tip on the hot grill, placing pieces of aluminum foil between the grill plates and the meat; this will slow the burning process
127
Close the lid
128
The tri-tip will be cooked to medium-rare after 8 to 10 minutes
129
BUILT-IN GRILL: Preheat the grill to medium-high, then, if it does not have a nonstick surface, brush and oil the grill grate
130
Place the tri-tip on the hot grate
131
It will be cooked to medium-rare after 8 to 10 minutes per side
132
FREESTANDING GRILL: If you like your tri-tip very rare, you can cook it on a freestanding grill
133
Preheat the grill to high; there's no need to oil the grate
134
Place the tri-tip on the hot grill, then place a heavy skillet on top of the meat to keep it flat
135
The tri-tip will be cooked to rare after 10 to 12 minutes per side (it takes forever to get to medium or well done)
136
FIREPLACE GRILL: Tri-tip is great in the fireplace, especially over red oak or post oak
137
Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a medium-high, 4 Mississippi fire
138
When ready to cook, brush and oil the gridiron
139
Place the tri-tip on the hot grate
140
It will be cooked to medium-rare after 8 to 10 minutes per side