Wednesday, May 21, 2014

Filipino-Style Steak Marinade from Marty E.

Filipino-Style Steak Marinade

Note from B:  With Memorial Day and summer coming, I thought I'd re-post Marty's popular grilling recipe.  It's great if you haven't tried it yet.  

Hi Barb,
As grilling season approaches you might want to post this one. It was my favorite recipe of the 2011 grilling season - SUPER YUMMY!
  ---Marty E.

Filipino-Style Steak Marinade
(from Steven Raichlen via

Prepare 6 hours in advance or overnight

2 medium lemons, juiced and the rind diced
1 cup soy sauce
1/2 cup distilled white vinegar
1/2 cup vegetable oil
1 medium onion, finely chopped
3 gloves garlic, finely chopped
3 bay leaves, crumbled
1 T. coriander seeds
1 t. black pepper
1 flank steak or piece of sirloin or top or bottom round steak ( 1.5 to 1 3/4 pounds)
Combine the juice of the 1 of the lemons and its diced lemon rind, soy sauce, vinegar, oil, onion, garlic and bay leaves, coriander seed, and pepper in a non-reactive bowl.  Save the other lemon and its diced rind for the sauce.

If using flank steak, score the meat on both sides in a cross-hatch pattern, making shallow cuts on the diagonal no deeper than 1/8 inch and about 1/4 inch apart.  Skip this step if you are using sirloin or top or bottom round.
Spread half of the marinade mixture on 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 mixture over it.  You can also do this in a plastic bag instead of a baking dish.

Let the steak marinade 6 hours, ideally overnight.

When ready to cook, drain the meat.  Cook as you normally would cook a steak -- on the grill, etc.

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 top the top of the meat.  Spoon the reserved sauce over the slices and serve at once.


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