My wife and I (and by default, our two daughters) take culinary “trips” every month, focusing our cooking on the cuisine of a particular country. We spent a glorious June in Morocco, and we’ve just wrapped up a delicious July in Spain, but haven’t decided on our next gastronomical destination—so we’re taking a layover in the Philippines.
I got this recipe from the amusingly appetizing NJ Nesties, which sounds to me like either a world-class confectioner or a porn star, or quite possibly both (sweet-toothed perverts of the world, rejoice!), but actually is just a clever nickname for Recipes from the New Jersey Nest.
Typically, I demonstrate my recipe changes through a series of strikeouts and red lettering, but my 2 year old daughter (who is potty training, as you’ll soon discover) assisted with this recipe, so any changes indicated by fuchsia-colored letters will indicate that she was responsible for those additions/changes/messes.
Bon Apetit, er, Tayo’y Magsikain!
Filipino-Style London Broil
2 1 medium-size lemons
1/2 medium-sized navel orange
1/4 cup diced papaya
1 cup tbsp soy sauce Worschestershire sauce
1/2 cup distilled white Lemon White Wine vinegar
1/2 cup tbsp vegetable oil
1 medium-size onion, finely chopped sliced into rings
3 cloves garlic, finely chopped pressed through a garlic press
3 bay leaves, crumbled
1 tablespoon ground coriander seed
1 teaspoon black pepper
1 tbsp Tonkatsu sauce
1 3 flank steak or piece of sirloin or top or bottom round steaks (1 1/2 to 1 3/4 pounds)
Grated knuckle flesh
2-6 tbsp Tonkatsu sauce*
1. Rinse the lemons. Cut each in half and squeeze out the juice with a citrus press (I use my fancy Mexican Lime Squeezer). Place the lemon juice in a large mixing bowl. Cut the rind of 1 lemon into 1/4-inch dice and add it to the juice. Use one of those fancy lemon-zesting/wood-working rasps that Martha Stewart loves to remove the zest from the lemon peels. Accidentally grate your knuckles while watching your toddler pee on the floor. Mop up the urine, change your toddler’s underwear, wash hands and hope the vinegar will kill any cooties that made it into your food. Add the soy Worchestershire sauce, vinegar, oil, onion, garlic, bay leaves, coriander seed, papaya, Tonkatsu sauce and pepper and whisk use a potato masher to pulverize the papaya and to mix. Set aside half of the lemon juice mixture to use as a sauce and leave your toddler unattended long enough that he/she grabs the Tonkatsu sauce and enthusiastically squeezes far too much into the marinade mixture .
2. 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. Score the bottom round steaks despite NJ Nesties advice because you think the scored cuts will soak up marinade like a waffle soaks up syrup.
3. Spread half of the remaining lemon juice mixture in the bottom of a 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. Pour marinade into a glass loaf pan, insert steaks, and let your toddler ladle the marinade over the steaks until they’re bored—miraculously, up to twenty minutes of Zen-like tiny person concentration—then refrigerate for around 6 hours.
4. When ready to cook, drain the meat, scraping off most of the marinade with a rubber spatula. Cook the beef, following the instructions below on the NJ Nesties blog 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.
5. Transfer the meat to a cutting board and let sit for 5 minutes. Cut the meat into broad thin slices, perpendicular to the grain of the meat, holding a sharp knife blade at a 45-degree angle to the top of the meat. After reducing the marinade to a thickened consistency, spoon the reserved sauce over the slices and serve at once.