We have been doing some Filipino sausage, Longanisa recently so we’ve been dabbling with Filipino flavors. This is perfect with rice and beans or mashed yucca topped with chopped cilantro, diced red onion, and lemon wedges.
Yield: Makes 4 to 6 servings
- 2 medium sized lemons, 1 zested
- 1 orange, zested
- 1 cup soy sauce
- 1/2 cup apple cider vinegar
- 1/2 cup vegetabel oil
- 1 Medium-size onion, finely chopped
- 5 cloves garlic, finely chopped
- 3 bay leaves, crumbled
- 1 tablespoon toasted and rough ground coriander seed
- 1 tablespoon black pepper
- 1 bunch cilantro, chopped
- 1 flank steak or piece or sirloin or top or bottom round steak (1-1/2 to 1 3/4lbs)
- Cut each lemon in half and squeeze out the juice. Place the lemon juice in a large nonreactive mixing bowl. Add the zest of one lemon and the orange 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.
- 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 ziploc plastic bag.
- 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.
- For medium rare sirloin grill 5 to 8 minutes or 140˚F tested with meat thermometer. Let rest 5 minutes. Slice on the bias.