Filipino-Style London Broil

A Taste of the Philippines: My London Broil Adventure

As a busy professional, finding time to cook elaborate meals can feel like a Herculean task. But the simple joy of preparing a delicious dinner, especially one that shares a piece of history and culture, makes the effort entirely worthwhile. This Filipino-style London broil recipe is one of those dishes. It’s a testament to the power of simple ingredients, bold flavors, and a story that adds another layer of richness to the dining experience.

I first encountered this recipe through a friend, a fellow foodie with a penchant for adventurous cooking. The story behind it, passed down through generations, captivated me. Apparently, it's been a treasured family secret for years, and I felt incredibly privileged to be able to recreate it. The unique blend of sweet, sour, and savory flavors is a beautiful representation of Filipino cuisine, a vibrant tapestry of culinary influences. I love how the lemon rind adds a surprising zest and intensity that beautifully cuts through the richness of the beef.

The beauty of this recipe lies in its versatility. It's incredibly adaptable depending on the cut of beef I choose. Whether it's a lean flank steak or a more luxurious sirloin, the marinade does wonders in infusing the meat with deep flavor, leaving it tender and juicy. The simple scoring technique for the flank steak, preventing it from curling during cooking, is a clever detail that elevates the dish further.

Preparation is straightforward, even during a busy week. The marinade is incredibly easy to whip up; I often prepare it in advance, allowing the flavors to meld and deepen. The longer the meat marinates, the more profound the taste becomes. The cooking method itself is flexible too. The recipe provides comprehensive guidance for various cooking methods, whether you have a contact grill, grill pan, or simply a regular stovetop. This adaptability makes it perfect for different cooking scenarios. I've found that even on busy work nights, I can usually find a way to accommodate it. The outcome? A scrumptious meal that leaves you feeling both satisfied and fulfilled.

Beyond the culinary aspect, this recipe has enriched my appreciation for food cultures and stories. It's a reminder that even the simplest dish can be loaded with meaning, history, and flavor. I often find myself sharing the story behind this recipe with friends and family, who are equally captivated by the narrative and the delicious result. The simple act of making and sharing this dish has created some truly wonderful moments and memories.

More than just a meal, this Filipino-style London broil is an experience. A delicious exploration of flavors, a culinary history lesson, and a testament to the power of food to connect us to our heritage and to each other.

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 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.
• 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.
• 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.
• 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.
• 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.