Today I am excited to go back to an old favorite “Soy Lemon Garlic” Steak. It is technically called “Filipino-Style London Broil” which I learned after my husband sent me the recipe. Either way, the flavor is AMAZING. While the recipe says you can either do flank steak, sirloin, or top or bottom round – I think the flank steak is the best, because it has plenty of surface area to take up the marinade, and can handle the acidic marinade without turning to mush. For an added bonus, we also throw some shrimp into the leftover marinade for the 20-30 minutes while the steak cooks and rests. It’s an easy and quick easy surf n’ turf! To make it even better, I recommend cooking red peppers and green onions, and having rice and beans on the side.
I really enjoyed our dinner tonight and hope you enjoyed reading about it!
- 2 medium-size lemons
- 1 cups soy sauce
- 1/2 cups distilled white vinegar
- 1/2 cups vegetable oil
- 1 medium-size onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 bay leaves, crumbled
- 1 tablespoons coriander seed
- 1 teaspoons black pepper
- 1 flank steak or piece of sirloin or top or bottom round steak (1 1/2 to 1 3/4 pounds)
- 1 Pound of Shrimp (deveined)
- Vegetables of choice (recommend red peppers, green onions, green beans or asparagus)
- Rice and Beans (optional)
Step 1: Rinse the lemons. Cut each in half and squeeze out the juice with a citrus press. Place the lemon juice in a large non-reactive 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.
Step 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.)
Step 3: Spread half the lemon juice mixture in the bottom of a non-reactive 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. TIP: The beef can either be marinated in a re-sealable gallon bag or large bowl with a lid.
Step 4: When ready to cook, take the meat out of the bowl and scrape off most of the marinade with a rubber spatula. Set aside onto plate. Then take the shrimp and put into marinade for 20-30 minutes.
Step 5: Meanwhile, start the grill and set it to 500 degrees F. If you are grilling vegetables, wash them, cut them and set aside. For more options for cooking steak, click here.
Step 6: When the grill is up to temperature, take the shrimp out of the marinade and put into separate bowl. Drain marinade using a sieve into a small sauce pan and bring to a boil on medium heat.
Step 7: Lightly oil the grill surface of the grill grates and place the beef onto the hot grill.
A thick slab of sirloin or round steak will be cooked to medium-rare after 7 to 10 minutes; flank steak will be cooked to medium-rare after 3 to 5 minutes. The steak is done when the thermometer reads 125 degrees F; Transfer the meat to a cutting board and let sit tented with tin foil (at least 10 minutes).
Take the shrimp and vegetables and place onto the grill. Cook for about 5-10 minutes, turning regularly. The vegetables should have a slight char to them and the shrimp should be opaque (Keep an eye on the crevice in the back of the shrimp where the vein was removed. The crevice turns from translucent to opaque when done – Bon Appetit). Transfer to serving platter.
Step 9: Cut the meat against the grain into broad thin slices, holding a sharp knife blade at a 45-degree angle to the top of the meat. Spoon the heated sauce over the slices and serve hot.
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