Jaccard mechanical meat tenderizer (optional)
Heavy duty extra wide tin foil
An oven with a broiler.
3kg Chuck Steak (usually labeled “Flat Iron Steak”)
(This is approximate; I do this by taste every time.)
90ml lime juice (about 3 limes)
5 tbsp vegetable oil
4 tbsp soy sauce
3 tbsp sweet rice wine (mirin)
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
2 tsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp garlic powder
2 scallions, greens and whites, minced
1 clove of garlic, minced
salt to taste
Thoroughly mix all of the marinade ingredients in a large zip-top bag.
Taste the marinade and adjust seasoning with salt. It should roughly
have the salinity of seawater. Optionally tenderize the meat using a
jaccard. Place in the meat, massage, and let marinade for up to 24
hours, massaging every few.
Turn on your oven’s broiler to high. While it is heating up, line a
sheet tray with two large sheets of the tin foil. Remove the meat
from the marinade, squeezing off any excess marinade on the surface of
the meat back into the bag. Reserve the marinade.
Place your meat on the tin foil and broil until browned thoroughly,
probably at least 5 minutes per side. (Browning will take longer due
to the acidity of the marinade inhibiting the Maillard reactions.)
Remove the sheet tray and reset your oven to roast at 275F/135C.
Fold the sides of the tinfoil around the meat to make a sort of pan
around it. Try to leave as little room around the meat as possible.
Pour in the reserved marinade. If there is not enough to cover at
least 3/4 of the meat, top off with a flavorful liquid like veal
Once the liquid is in, fold the tinfoil on itself to seal the top,
such that you end up with a tinfoil package. Try and make it
Place the sheet tray containing the tinfoil pouch in the oven. Time 3 hours.
When done, remove the meat and optionally pull with forks. De-fat the
sauce in a fat strainer and add to the meat.
Alternative, Simpler Recipe:
Instead of marinating the beef, simply rub the meat in vegetable oil,
salt generously with kosher salt (a tablespoon or two at least),
broil, and then use a flavorful liquid like veal stock in place of the
marinade inside the tinfoil.