<http://www.epicurious.com/recipes/fo...e-London-Broil
-231537>

I happened upon this recipe and it sounds good ‹ it will be a change
from my usual preparation of flank steak. It sounds interesting and
received high marks from reviewers on the site. I believe it worth
noting the comments about the thickness of the meat.

Filipino-style London Broil
by Steven Raichlen in Raichlen's Indoor! Grilling

Servings/Yield: 4-6

2 medium-size lemons
1 cup soy sauce (low sodium preferred)
1/2 cup distilled white vinegar
1/2 cup vegetable oil
1 medium-size onion, finely chopped
3 cloves garlic, finely chopped
3 bay leaves, crumbled
1 tablespoon coriander seed
1 teaspoon black pepper
1 flank steak or piece of sirloin or top or bottom round steak (1 1/2 to
1 3/4 pounds, see Note below)


1. Rinse the lemons. Cut each in half and squeeze out the juice with a
citrus press. Place the lemon juice in a large nonreactive mixing bowl.
Cut the rind of 1 lemon into 1/4-inch dice and add it 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.

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.

3. 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 resealable plastic bag.

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
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, holding a sharp knife blade at a
45-degree angle to the top of the meat. Spoon the reserved sauce over
the slices and serve at once.

NOTE:
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.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

On Sun, 09 Nov 2008 19:23:33 -0600, Melba's Jammin' wrote:

> <http://www.epicurious.com/recipes/fo...e-London-Broil
> -231537>
>
> I happened upon this recipe and it sounds good ‹ it will be a change
> from my usual preparation of flank steak. It sounds interesting and
> received high marks from reviewers on the site. I believe it worth
> noting the comments about the thickness of the meat.
>
> Filipino-style London Broil
> by Steven Raichlen in Raichlen's Indoor! Grilling
>
> Servings/Yield: 4-6
>
<snipped and saved>

let us know if you try it. all that acid should make the meat pretty
tender.

your pal,
blake

Melba's Jammin' wrote:
> <http://www.epicurious.com/recipes/fo...e-London-Broil
> -231537>
>
> I happened upon this recipe and it sounds good < it will be a change
> from my usual preparation of flank steak. It sounds interesting and
> received high marks from reviewers on the site. I believe it worth
> noting the comments about the thickness of the meat.
>
> Filipino-style London Broil
> by Steven Raichlen in Raichlen's Indoor! Grilling
>
> Servings/Yield: 4-6
>
> 2 medium-size lemons
> 1 cup soy sauce (low sodium preferred)
> 1/2 cup distilled white vinegar
> 1/2 cup vegetable oil
> 1 medium-size onion, finely chopped
> 3 cloves garlic, finely chopped
> 3 bay leaves, crumbled
> 1 tablespoon coriander seed
> 1 teaspoon black pepper
> 1 flank steak or piece of sirloin or top or bottom round steak (1 1/2
> to 1 3/4 pounds, see Note below)
>
>
That's pretty much how I do flank steak, sans coriander seed. Sometimes I
use pineapple juice rather than lemon juice. And I like to use red wine
vinegar if I have it on hand. I had leftover flank steak for dinner the
other night; I had some in the freezer, already cooked and sliced.

Jill

"Melba's Jammin'" > wrote in message
...
> <http://www.epicurious.com/recipes/fo...e-London-Broil
> -231537>
>
> I happened upon this recipe and it sounds good < it will be a change
> from my usual preparation of flank steak. It sounds interesting and
> received high marks from reviewers on the site. I believe it worth
> noting the comments about the thickness of the meat.
>
> Filipino-style London Broil
> by Steven Raichlen in Raichlen's Indoor! Grilling
>
> Servings/Yield: 4-6
>
> 2 medium-size lemons
> 1 cup soy sauce (low sodium preferred)
> 1/2 cup distilled white vinegar
> 1/2 cup vegetable oil
> 1 medium-size onion, finely chopped
> 3 cloves garlic, finely chopped
> 3 bay leaves, crumbled
> 1 tablespoon coriander seed
> 1 teaspoon black pepper
> 1 flank steak or piece of sirloin or top or bottom round steak (1 1/2 to
> 1 3/4 pounds, see Note below)


Looks Great Barb.

The soy & vinegar are the only consistent ingredients in a Philippine Adobo.

Something amazing happens when you combine the 2 and simmer it for a bit.

The reason I say only consistent is because the ancillary ingredients are so
damn regional if you ask 10 Philippine women how to make Adobo you'll get 10
different answers.

it also works well with Chicken as a brazing liquid.

Dimitri


2 lb chicken pieces, cut up or whole
1 head of garlic, coarsely chopped (yes, an entire head!)
4 Tbsp soy sauce (or more to taste)
1 tsp ground black pepper
2 cups water
1/2 cup vinegar (rice vinegar or white wine vinegar work best)
2 bay leaves
2 Tbsp cooking oil

Directions:
1 Put vinegar, bay leaves, pepper, soy sauce, and
water in a saucepan. Cover and cook slowly about
15 minutes.
2 Meanwhile, heat the cooking oil in a large,
heavy-bottomed frying pan. Peel the garlic, break
the cloves into chunks, and brown them over
medium-low heat (about 5 minutes).
3 Add the chicken to the frypan and brown it over
medium-high heat (about 5 minutes).
4 Add the broth to the frypan and simmer, partly
covered, until the chicken is done (about 30
minutes). Do not let it come to a boil.
5 Remove the bay leaves and serve over rice.

This dish is too strongly flavored to go well with wine; try serving it with
beer. You can substitute pork for the chicken, or mix the two. In the
Philippines it is the custom to marinate the meat for two days rather before
simmering; with the top-grade meats that are universally available in our
grocery stores, that is not necessary (though it does deepen and enrich the
flavor). To marinate the chicken, mix in the broth and 3 of the garlic
cloves after step 1, then put the chicken in a glass dish and pour the
marinade over it. Adobo is the national dish of the Philippines. Most
warm-weather countries have through the centuries developed recipes that
preserve food while flavoring it. This dish is different than many because
of its strong component of vinegar. It is at once sour, salty, and drenched
in garlic.

On Mon, 10 Nov 2008 16:14:38 -0800, Dimitri wrote:

> "Melba's Jammin'" > wrote in message
> ...
>> <http://www.epicurious.com/recipes/fo...e-London-Broil
>> -231537>
>>
>> I happened upon this recipe and it sounds good < it will be a change
>> from my usual preparation of flank steak. It sounds interesting and
>> received high marks from reviewers on the site. I believe it worth
>> noting the comments about the thickness of the meat.
>>
>> Filipino-style London Broil
>> by Steven Raichlen in Raichlen's Indoor! Grilling
>>
<recipe snipped>
>
> Looks Great Barb.
>
> The soy & vinegar are the only consistent ingredients in a Philippine Adobo.
>
> Something amazing happens when you combine the 2 and simmer it for a bit.
>
> The reason I say only consistent is because the ancillary ingredients are so
> damn regional if you ask 10 Philippine women how to make Adobo you'll get 10
> different answers.
>
> it also works well with Chicken as a brazing liquid.

i also immediately thought of adobo when i saw the recipe.

your pal,
blake

On Tue, 11 Nov 2008 18:12:28 GMT, blake murphy
> wrote:

>On Mon, 10 Nov 2008 16:14:38 -0800, Dimitri wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>>> <http://www.epicurious.com/recipes/fo...e-London-Broil
>>> -231537>
>>>
>>> I happened upon this recipe and it sounds good < it will be a change
>>> from my usual preparation of flank steak. It sounds interesting and
>>> received high marks from reviewers on the site. I believe it worth
>>> noting the comments about the thickness of the meat.
>>>
>>> Filipino-style London Broil
>>> by Steven Raichlen in Raichlen's Indoor! Grilling
>>>
> <recipe snipped>
>>
>> Looks Great Barb.
>>
>> The soy & vinegar are the only consistent ingredients in a Philippine Adobo.
>>
>> Something amazing happens when you combine the 2 and simmer it for a bit.
>>
>> The reason I say only consistent is because the ancillary ingredients are so
>> damn regional if you ask 10 Philippine women how to make Adobo you'll get 10
>> different answers.
>>
>> it also works well with Chicken as a brazing liquid.
>
>i also immediately thought of adobo when i saw the recipe.
>
1. it's not balanced enough for real Philippine adobo and I've never
seen a published recipe that got it right.
2. lemon goes with soy on baked chicken - not in adobo.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"blake murphy" > wrote
>
> i also immediately thought of adobo when i saw the recipe.
>

I love this stuff. I had a friend from the phillipines who brought me
chicken and pork done this way, it was amazing.

On Tue, 11 Nov 2008 14:16:24 -0500, "cybercat" >
wrote:

>
>"blake murphy" > wrote
>>
>> i also immediately thought of adobo when i saw the recipe.
>>
>
>I love this stuff. I had a friend from the phillipines who brought me
>chicken and pork done this way, it was amazing.
>
that *is* the best combo!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 11 Nov 2008 10:47:42 -0800, sf wrote:

> On Tue, 11 Nov 2008 18:12:28 GMT, blake murphy
> > wrote:
>
>>On Mon, 10 Nov 2008 16:14:38 -0800, Dimitri wrote:
>>
>>> "Melba's Jammin'" > wrote in message
>>> ...
>>>> <http://www.epicurious.com/recipes/fo...e-London-Broil
>>>> -231537>
>>>>
>>>> I happened upon this recipe and it sounds good < it will be a change
>>>> from my usual preparation of flank steak. It sounds interesting and
>>>> received high marks from reviewers on the site. I believe it worth
>>>> noting the comments about the thickness of the meat.
>>>>
>>>> Filipino-style London Broil
>>>> by Steven Raichlen in Raichlen's Indoor! Grilling
>>>>
>> <recipe snipped>
>>>
>>> Looks Great Barb.
>>>
>>> The soy & vinegar are the only consistent ingredients in a Philippine Adobo.
>>>
>>> Something amazing happens when you combine the 2 and simmer it for a bit.
>>>
>>> The reason I say only consistent is because the ancillary ingredients are so
>>> damn regional if you ask 10 Philippine women how to make Adobo you'll get 10
>>> different answers.
>>>
>>> it also works well with Chicken as a brazing liquid.
>>
>>i also immediately thought of adobo when i saw the recipe.
>>
> 1. it's not balanced enough for real Philippine adobo and I've never
> seen a published recipe that got it right.
> 2. lemon goes with soy on baked chicken - not in adobo.

i didn't say it was exact. it was the amount of white vinegar.

your pal,
blake

On Wed, 12 Nov 2008 16:03:11 GMT, blake murphy
> wrote:

>On Tue, 11 Nov 2008 10:47:42 -0800, sf wrote:
>
>> On Tue, 11 Nov 2008 18:12:28 GMT, blake murphy
>> > wrote:
>>
>>>On Mon, 10 Nov 2008 16:14:38 -0800, Dimitri wrote:
>>>
>>>> "Melba's Jammin'" > wrote in message
>>>> ...
>>>>> <http://www.epicurious.com/recipes/fo...e-London-Broil
>>>>> -231537>
>>>>>
>>>>> I happened upon this recipe and it sounds good < it will be a change
>>>>> from my usual preparation of flank steak. It sounds interesting and
>>>>> received high marks from reviewers on the site. I believe it worth
>>>>> noting the comments about the thickness of the meat.
>>>>>
>>>>> Filipino-style London Broil
>>>>> by Steven Raichlen in Raichlen's Indoor! Grilling
>>>>>
>>> <recipe snipped>
>>>>
>>>> Looks Great Barb.
>>>>
>>>> The soy & vinegar are the only consistent ingredients in a Philippine Adobo.
>>>>
>>>> Something amazing happens when you combine the 2 and simmer it for a bit.
>>>>
>>>> The reason I say only consistent is because the ancillary ingredients are so
>>>> damn regional if you ask 10 Philippine women how to make Adobo you'll get 10
>>>> different answers.
>>>>
>>>> it also works well with Chicken as a brazing liquid.
>>>
>>>i also immediately thought of adobo when i saw the recipe.
>>>
>> 1. it's not balanced enough for real Philippine adobo and I've never
>> seen a published recipe that got it right.
>> 2. lemon goes with soy on baked chicken - not in adobo.
>
>i didn't say it was exact. it was the amount of white vinegar.
>
Yet another problem. White vinegar is good for cleaning. Cider
vinegar is good for cooking.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:

> On Wed, 12 Nov 2008 16:03:11 GMT, blake murphy
> > wrote:
>
> >On Tue, 11 Nov 2008 10:47:42 -0800, sf wrote:
> >
> >> On Tue, 11 Nov 2008 18:12:28 GMT, blake murphy
> >> > wrote:
> >>
> >>>On Mon, 10 Nov 2008 16:14:38 -0800, Dimitri wrote:
> >>>
> >>>> "Melba's Jammin'" > wrote in message
> >>>> ...
> >>>>>
<http://www.epicurious.com/recipes/fo...e-London-Broil
> >>>>> -231537>
> >>>>>
> >>>>> I happened upon this recipe and it sounds good < it will be a change
> >>>>> from my usual preparation of flank steak. It sounds interesting and
> >>>>> received high marks from reviewers on the site. I believe it worth
> >>>>> noting the comments about the thickness of the meat.
> >>>>>
> >>>>> Filipino-style London Broil
> >>>>> by Steven Raichlen in Raichlen's Indoor! Grilling
> >>>>>
> >>> <recipe snipped>
> >>>>
> >>>> Looks Great Barb.
> >>>>
> >>>> The soy & vinegar are the only consistent ingredients in a Philippine
Adobo.
> >>>>
> >>>> Something amazing happens when you combine the 2 and simmer it for a
bit.
> >>>>
> >>>> The reason I say only consistent is because the ancillary ingredients
are so
> >>>> damn regional if you ask 10 Philippine women how to make Adobo you'll
get 10
> >>>> different answers.
> >>>>
> >>>> it also works well with Chicken as a brazing liquid.
> >>>
> >>>i also immediately thought of adobo when i saw the recipe.
> >>>
> >> 1. it's not balanced enough for real Philippine adobo and I've never
> >> seen a published recipe that got it right.
> >> 2. lemon goes with soy on baked chicken - not in adobo.
> >
> >i didn't say it was exact. it was the amount of white vinegar.
> >
> Yet another problem. White vinegar is good for cleaning. Cider
> vinegar is good for cooking.


Well, I regularly buy white vinegar from my Pilipino corner store...it's the
"Dato Puti" brand in the plastic litre bottle. It comes plain and also
"hot", e.g. with small chili peppers in the bottle...


--
Best
Greg

On Wed, 12 Nov 2008 18:30:40 -0800, sf wrote:

> On Wed, 12 Nov 2008 16:03:11 GMT, blake murphy
> > wrote:
>
>>On Tue, 11 Nov 2008 10:47:42 -0800, sf wrote:
>>
>>> On Tue, 11 Nov 2008 18:12:28 GMT, blake murphy
>>> > wrote:
>>>
>>>>On Mon, 10 Nov 2008 16:14:38 -0800, Dimitri wrote:
>>>>
>>>>> "Melba's Jammin'" > wrote in message
>>>>> ...
>>>>>> <http://www.epicurious.com/recipes/fo...e-London-Broil
>>>>>> -231537>
>>>>>>
>>>>>> I happened upon this recipe and it sounds good < it will be a change
>>>>>> from my usual preparation of flank steak. It sounds interesting and
>>>>>> received high marks from reviewers on the site. I believe it worth
>>>>>> noting the comments about the thickness of the meat.
>>>>>>
>>>>>> Filipino-style London Broil
>>>>>> by Steven Raichlen in Raichlen's Indoor! Grilling
>>>>>>
>>>> <recipe snipped>
>>>>>
>>>>> Looks Great Barb.
>>>>>
>>>>> The soy & vinegar are the only consistent ingredients in a Philippine Adobo.
>>>>>
>>>>> Something amazing happens when you combine the 2 and simmer it for a bit.
>>>>>
>>>>> The reason I say only consistent is because the ancillary ingredients are so
>>>>> damn regional if you ask 10 Philippine women how to make Adobo you'll get 10
>>>>> different answers.
>>>>>
>>>>> it also works well with Chicken as a brazing liquid.
>>>>
>>>>i also immediately thought of adobo when i saw the recipe.
>>>>
>>> 1. it's not balanced enough for real Philippine adobo and I've never
>>> seen a published recipe that got it right.
>>> 2. lemon goes with soy on baked chicken - not in adobo.
>>
>>i didn't say it was exact. it was the amount of white vinegar.
>>
> Yet another problem. White vinegar is good for cleaning. Cider
> vinegar is good for cooking.

i probably wouldn't use white vinegar either (or at least not *all* white),
but i think it's traditional in the philippines.

or maybe this stuff, sukang maasim:

<http://www.boracayfilipinomarket.com/shop_script/index.php?productID=381>

....a spiced vinegar with onions, garlic and hot peppers in the bottle. i
have some, but haven't figured out what to do with it. i used some in
potato salad, but it was less than successful.

cider vinegar would be good, but maybe not rice or something wimpy.

your pal,
blake

In article >,
blake murphy > wrote:

> On Wed, 12 Nov 2008 18:30:40 -0800, sf wrote:

> > Yet another problem. White vinegar is good for cleaning. Cider
> > vinegar is good for cooking.
>
> i probably wouldn't use white vinegar either (or at least not *all* white),
> but i think it's traditional in the philippines.
>
> or maybe this stuff, sukang maasim:
>
> <http://www.boracayfilipinomarket.com/shop_script/index.php?productID=381>
>
> ...a spiced vinegar with onions, garlic and hot peppers in the bottle. i
> have some, but haven't figured out what to do with it. i used some in
> potato salad, but it was less than successful.
>
> cider vinegar would be good, but maybe not rice or something wimpy.

I'm no vinegar expert, but in the US, I use white vinegar for cleaning.
I don't buy cider vinegar. I use rice or wine vinegar for cooking.

--
Dan Abel
Petaluma, California USA

On Thu, 13 Nov 2008 18:12:10 GMT, blake murphy
> wrote:

>i probably wouldn't use white vinegar either (or at least not *all* white),
>but i think it's traditional in the philippines.

Honest, cider vinegar is used there.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Thu, 13 Nov 2008 11:37:18 -0800, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> On Wed, 12 Nov 2008 18:30:40 -0800, sf wrote:
>
>>> Yet another problem. White vinegar is good for cleaning. Cider
>>> vinegar is good for cooking.
>>
>> i probably wouldn't use white vinegar either (or at least not *all* white),
>> but i think it's traditional in the philippines.
>>
>> or maybe this stuff, sukang maasim:
>>
>> <http://www.boracayfilipinomarket.com/shop_script/index.php?productID=381>
>>
>> ...a spiced vinegar with onions, garlic and hot peppers in the bottle. i
>> have some, but haven't figured out what to do with it. i used some in
>> potato salad, but it was less than successful.
>>
>> cider vinegar would be good, but maybe not rice or something wimpy.
>
> I'm no vinegar expert, but in the US, I use white vinegar for cleaning.
> I don't buy cider vinegar. I use rice or wine vinegar for cooking.

cider vinegar has its place. like wine vinegar, it's a little more robust
than rice vinegar (which i also used in a lot of things).

your pal,
blake

On Thu, 13 Nov 2008 21:02:01 -0800, sf wrote:

> On Thu, 13 Nov 2008 18:12:10 GMT, blake murphy
> > wrote:
>
>>i probably wouldn't use white vinegar either (or at least not *all* white),
>>but i think it's traditional in the philippines.
>
> Honest, cider vinegar is used there.

o.k.

your pal,
blake

blake wrote on Fri, 14 Nov 2008 14:52:13 GMT:

>> On Thu, 13 Nov 2008 18:12:10 GMT, blake murphy
>> > wrote:
>>
>>> i probably wouldn't use white vinegar either (or at least
>>> not *all* white), but i think it's traditional in the
>>> philippines.
>>
>> Honest, cider vinegar is used there.

> o.k.

I wonder where are the apple orchards in the Phillipines? Or, do they
import cider vinegar?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Fri, 14 Nov 2008 15:01:24 GMT, "James Silverton"
> wrote:

>I wonder where are the apple orchards in the Phillipines? Or, do they
>import cider vinegar?

Let's see... (drumming fingers) how long was the Philippines under US
rule?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West