Ingredients
- 500g TenderBites Flank Steak
- 3 tbsp soy sauce
- 2 tbsp calamansi juice (or lemon juice)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 1 tbsp chopped parsley (optional, for garnish)
Meat You'll Need
Preparation
- Make the Marinade: In a bowl, whisk together soy sauce, calamansi juice, olive oil, minced garlic, brown sugar, salt, pepper, and rosemary.
- Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour in the marinade, making sure the meat is evenly coated. Marinate for at least 2 hours, ideally overnight in the refrigerator.
- Preheat the Grill or Pan: Heat your grill or grill pan over medium-high heat. Lightly brush with oil to prevent sticking.
- Cook the Steak: Remove the flank steak from the marinade and let excess liquid drip off. Grill for 4–6 minutes per side for medium doneness (depending on thickness).
- Rest Before Slicing: Transfer the steak to a cutting board and rest for 5–10 minutes to retain its juices.
- Slice and Serve: Slice against the grain into thin strips. Garnish with fresh parsley and serve with roasted vegetables, mashed potatoes, or rice.
Cooking Tips
- Tenderness tip: Flank steak is lean and flavorful, but it can be tough if overcooked. Aim for medium-rare to medium for best results.
- Marinate longer: For deeper flavor and better texture, marinate overnight.
- Alternative cooking method: You can also pan-sear the flank steak using a heavy cast-iron skillet if you don’t have a grill.
- Local twist: Add a tablespoon of oyster sauce or banana ketchup to the marinade for a Filipino-style flavor boost.
