Beef Tapa

My lola made the best tapa ever, which was nothing more than a tender cut of meat, salt and pepper and while this is not the same recipe, it is a good alternative for my family. The recipe is from Amy Besa and Romy Dorotan, a couple who own Cendrillon in New York.

2 pounds flank steak

Marinade:
1/2 cup soy sauce
1-1/2 cup Chinese rice wine
1/3 cup kalamansi or lime juice
1 cup rice vinegar
2 tablespoons minced garlic
1/4 cup sugar

Canola oil, for frying

Place the steak in the freezer for about an hour to firm it up and make slicing easier. Slice with a sharp knife 1/4-inch thick along the grain.

In a large nonreactive bowl, combine all the marinade ingredients. Add the meat and marinate in the refrigerator for at least an hour or overnight, turning the meat occasionally.

Remove the meat from the marinade and lay slices across a wire rack placed over a rimmed baking sheet to catch the drips. Place under an electric fan for 1 hour to air dry.

In a large skillet over medium-high heat, warm 2 tablespoons canola oil. Add some of the steak strips and pan-fry until nicely browned, about 3 minutes on each side. Add more oil to the pan as needed to fry the remaining steak.

Note: Since flank steak is expensive, I used boneless chuck. And since we don't have an electric fan, I removed the meat from the marinade and let it dry in the refrigerator for a day.