Entree: Guam – Beef Tinala Katne (Chamorro-style marinated and grilled beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) flank steak or skirt steak, trimmed
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) brown sugar, packed
- 4 cloves (approx. 12 g) garlic, minced
- 1 small (4 oz / 115 g) yellow onion, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) annatto oil or 1 tsp (2 g) ground annatto dissolved in 2 tbsp (30 ml) oil
- 1 tsp (5 g) coarse black pepper
- 1 tsp (5 g) kosher salt
- 2 bay leaves
- Juice of 1 lime, about 2 tbsp (30 ml)
- 2 tbsp (8 g) chopped fresh cilantro or green onion for garnish (optional)
- Lime wedges for serving

Instructions

1. Trim excess fat from the steak and, if thick, butterfly or score lightly against the grain so marinade penetrates and slices more tenderly.
2. In a nonreactive bowl or sealable bag combine soy sauce, white vinegar, brown sugar, minced garlic, sliced onion, vegetable oil, annatto oil (or dissolved annatto), black pepper, salt, bay leaves, and lime juice. Stir to dissolve sugar.
3. Add the steak to the marinade, pressing to submerge. Refrigerate and marinate at least 2 hours and up to 12 hours for best flavor. Turn the steak once during marinating.
4. Remove steak from refrigerator 30 minutes before cooking to come toward room temperature. Preheat grill to medium-high (or set broiler to high and position rack 6–8 inches from heat).
5. Remove steak from marinade and shake off excess (reserve marinade). Lightly oil the grill grates or broiler pan.
6. Grill steak 3–5 minutes per side for medium-rare to medium, depending on thickness, brushing once with reserved marinade while grilling and allowing the marinade to come to a boil first if you choose to baste (or simmer marinade 1–2 minutes before using as a baste). Aim for an internal temperature of 130–140°F (55–60°C) for medium-rare to medium.
7. Transfer steak to a cutting board and rest 5–10 minutes. Discard bay leaves and any used marinade that hasn’t been boiled.
8. Slice thinly against the grain, garnish with chopped cilantro or green onion, and serve with lime wedges.