Filipino-Style London Broil

A Taste of the Philippines: My Filipino-Style London Broil Adventure

As a busy working mom, finding time to cook elaborate meals can feel like a Herculean task. But, every now and then, I crave something special, something that transports me beyond the daily grind. This Filipino-style London broil is exactly that—a culinary journey that's surprisingly easy to manage, even on a weeknight.

The story behind this recipe is as captivating as the dish itself. It originated with Rodolfo Lagua, a California barbecue legend of Filipino descent. He inherited the marinade recipe from his friend, a fellow Filipino immigrant, a legacy passed down through friendship and a shared passion for flavorful food. This marinade, a harmonious blend of sweet, salty, and sour, is a true testament to Filipino culinary ingenuity. The vibrant citrus notes from the lemon rind add a zesty kick that elevates this dish above the ordinary.

I've adapted Lagua's original tri-tip recipe to work beautifully with London broil, a cut of beef that's both affordable and delicious. The marinade itself is incredibly versatile. The combination of soy sauce, vinegar, garlic, and lemon creates a rich, flavorful coating that tenderizes the meat while imparting a deep, complex taste. I usually marinate the beef overnight, letting the flavors fully penetrate, but even a few hours will do the trick in a pinch.

One of the things I love most about this recipe is its adaptability. The cooking method is flexible, working well on any grill—from a contact grill to a freestanding grill or even a fireplace grill. The instructions offer clear guidance on cooking times for different cuts and grill types. You can adjust the cooking time to achieve your desired level of doneness, whether you prefer it medium-rare or medium.

Serving this dish is as straightforward as the cooking process. I typically slice the London broil thinly against the grain, allowing for maximum tenderness. The reserved marinade makes a fantastic sauce, adding another layer of flavor. A simple side of boiled rice, as suggested by Lagua, perfectly complements the richness of the meat.

This isn't just a recipe; it's an experience. It's a taste of Filipino culture, a celebration of friendship, and a reminder that even the simplest of meals can be extraordinary. So, gather your ingredients, put on some music, and embark on this flavorful journey. Your taste buds will thank you. And who knows, maybe you'll even start your own culinary legacy!

Beyond the Recipe: A Reflection on Flavor and Legacy

Cooking for me isn't just about nourishment; it's about creating memories and connections. Each dish I prepare tells a story, and this Filipino-style London broil is no exception. The story of its origin, passed down through generations, makes every bite a little more meaningful. This dish isn't just about following a set of instructions; it's about honoring the legacy of friendship and shared culinary passion. It's about sharing a taste of another culture, enriching our lives with new experiences and perspectives.

The beauty of this recipe lies in its simplicity and adaptability. You can easily modify the cooking method depending on your equipment and preferences. It's a perfect dish for a casual weeknight dinner or a more formal gathering with friends and family. Regardless of how you choose to prepare it, the result will undoubtedly be a delicious and memorable meal.

I encourage you to experiment and personalize this recipe to your liking. Don’t be afraid to add your own twist. Perhaps you'll discover your own signature variation, passing down your culinary legacy to future generations. That's the real magic of cooking – the ability to create and share something meaningful, something delicious, and something uniquely our own.

Step-by-step

• Rinse the lemons. Cut each in half and squeeze out the juice with a citrus press. Place the lemon juice in a large non-reactive 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.
• 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 dont have to score sirloin or top or bottom round.
• Spread half of the remaining lemon juice mixture in the bottom of a non-reactive 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 re-sealable plastic bag.
• When ready to cook, drain the meat, scraping off most of the marinade with a rubber spatula. Cook the beef, following the instructions for any of the grills listed below, until cooked to taste. To test for doneness, use the poke method; when cooked to medium-rare the meat should be gently yielding.
• 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.