Filipino-Style London Broil

31 Aug

What makes this Filipino-Style London Broil is the marinade, it is very important to make sure your meat gets the proper rest time in order to soak up all those delicious flavors and help make it tender

When I was growing up, my mother used to make a London Broil similar to this, but she called it Family Steak.  Filipino-Style London Broil is very similar to my mothers recipe, but taken up a notch.  The soy sauce is what really makes this dish, adding that yummy salty flavor.  I am totally in love with the citrus flavor that the lemons provide.  It really helps cut through the salt and makes the steak refreshing to eat.

What make this Filipino-Style London Broil is the marinade, it is very important to make sure your meat gets the proper rest time in order to soak up all those delicious flavors and help make it tender.  The nice part about this is, you make everything the night before and the next day just fire up your grill and slap the steak on.  Ready to go.

You won’t find London broil on a meat cutter’s chart — it can refer to any of four beef steaks that ordinarily tend to be on the tough side: flank steak, sirloin, top round, or bottom round. When thinly sliced against the grain on a sharp diagonal, all of these give you tender ribbons of meat. To make London broil with a flank steak, pick one that’s about 3/4 inch thick. If you prefer sirloin or top or bottom round, it should be between 1 and 1 1/2 inches thick.


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The Hungry Wife