How to Ignore a Recipe: Filipino-Style London Broil

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

(Click here for the original recipe on NJ Nesties)

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)

Optional Ingredients:

Grated knuckle flesh
Toddler Urine
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.

FINAL RESULTS: The whole family enjoyed this dish, served with fresh diced papaya and another improvised side dish, the love child of Sinangag and Tortang Talong.
The Recipe: A
My Changes: A

5 responses to “How to Ignore a Recipe: Filipino-Style London Broil”

  1. Jennifer Fink

    This is your best How to Ignore a Recipe yet. Priceless!

    I’ve said many, many times that my kitchen would fail a Dept. of Health inspection. They just don’t look too kindly to people peeing on the floor.

    Just out of curiousity, how do you and your family decide on a monthly destination, and how often do you try to have cuisine from that region?

  2. Ron S. Doyle

    Well, we have an enormous world map on the wall in our dining room (not kidding), so sometimes we just stare at the map until a place interests us. Other times, we notice a surge of recipes in magazines that focus on a certain region, so we go there. And, though it hasn’t happened yet, I could imagine us choosing a destination based on seasonal fruits and veggies that are associated with that country.

    We try to cook, at minimum, the “national dishes” (e.g. paella in Spain; couscous in Morocco) and get a feel for the spices and common ingredients of a place. At least once a week we spend time preparing a traditional recipe, but from there, I get a little wacky in the kitchen and wind up making nachos from pita chips, chickpeas and feta cheese, seasoned cinnamon and paprika (delicious, BTW).

    Oh, and I almost forgot—sometimes we just eat all month and then ask ourselves “where did we go?” So far in August, we’ve been to Japan, Italy, Mexico and the Philippines. I’m not sure where we’ll end up! 😉

  3. Jennifer Fink

    Ron, You’re talking to a homeschooler. An enormous map on the dining room wall does not sound weird to me in the least. I have a topographical map of the state of Wisconsin in my bathroom.

  4. virginia bed and breakfast

    I like this recipe a lot going to try this out at home.

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