Filipino-style striploin steak
Bifteck de contre-filet à la philippine

Preparation time 15 minutes

Total time: 45 minutes

Serves 4

Ingredients

  1. 4 pack (2.5 to 4 cm / 1 to 1 ½”) Sterling Silver striploin steaks

Marinade

  1. 2 (about 1/4 cup) Lemon juice
  2. 60 mL (¼ cup) Soy sauce
  3. 1 Onion, peeled and finely chopped
  4. 1 Garlic bulb, peeled and minced
  5. 2 mL (¼ tsp.) Pepper
  6. 45 mL (3 tbsp.) Canola oil
  7. 250 mL (1 cup) Water
  8. To taste Salt

Directions

  1. Add all liquid ingredients and seasoning to a bowl and mix well.
  2. Add garlic and onion.
  3. Place steaks in a resealable bag with marinade and let marinate for 2 to 4 hours.
  4. Preheat barbecue to 230°C (450 F).

Chef’s secret

  1. Remove steak before desired doneness (general rule: remove 5 degrees before it’s desired doneness).
  2. For a 2.5 cm (1”) steak: Place steak on barbecue and cook for 1 minute. Turn it 45 degrees and cook for 1 minute. Flip and follow same steps for the other side. Check the steak’s internal temperature. The ideal temperature for a rare steak is around 125°F (52°C) Add 30 seconds of cooking time to each step for additional doneness (medium: 1 minute 30 seconds, well-done: 2 minutes). The thicker the steak, the more cooking time needed.

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