Ingredients
- 500g TenderBites Camto (Flank Steak)
- 2 tbsp soy sauce
- 1 tbsp calamansi juice or lemon juice
- 1 tsp ground black pepper
- 1 tsp salt
- 3 tbsp olive oil or canola oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp chopped parsley (optional for garnish)
Meat You'll Need
Preparation
- Marinate the beef: In a bowl, combine soy sauce, calamansi juice, salt, and pepper. Rub the mixture evenly over the Camto steak. Marinate for at least 30 minutes or up to 4 hours for deeper flavor.
- Prepare the garlic butter: In a small pan, melt the butter over low heat. Add the minced garlic and cook until fragrant but not browned. Set aside.
- Sear the steak: Heat oil in a cast-iron skillet or non-stick pan over medium-high heat. Once hot, sear the Camto steak for 3–4 minutes per side (for medium doneness) or adjust depending on your preferred level of doneness.
- Rest and slice: Transfer the steak to a cutting board and let it rest for 5 minutes. Slice against the grain to maintain tenderness.
- Serve: Drizzle with the garlic butter sauce and sprinkle with chopped parsley.
Cooking Tips
- Don’t overcook: Camto is lean and can toughen if overcooked. Medium or medium-rare brings out its best texture.
- Use a meat thermometer: Aim for 130–135°F (54–57°C) for medium-rare.
- Let it rest: Resting allows the juices to redistribute, making the meat more tender and flavorful.
- Pair it right: Serve with mashed potatoes, roasted vegetables, or garlic rice for a hearty Filipino meal.
