A traditional Filipino appetizer with lots of flavor! Kilawin is basically a salad with vinegar dressing. Here, the beef is quickly grilled to give it that smoky aroma and taste before being marinated in lemon juice extract. The requisite slices of onion, ginger, chilies, and splash of vinegar are added for more flavor and spice. In the province of Ilocos in the Philippines, carabeef kilawin is sliced thinly then seasoned with dark sukang Iloko (Ilocos vinegar) and served rare or raw like the Italian carpaccio.
- 1.5 - 2 lbs sirloin steak
- 1 whole yellow onion, minced
- 1 cup fresh ginger, minced
- 1/2 cup lemon juice concentrate or fresh lemon juice extract
- 1/2 cup PAMANA white vinegar
- fresh ground pepper
- 1 1/2 tsp PAMANA soy sauce
- 1-3 serrano chilies or jalapeno, deseeded, minced
- Quickly grill the steak just until both sides are seared with the beef still rare.
- Take the the beef out of the pan and let it cool. Mince the beef.
- Put the minced beef into a mixing bowl and “cook” it by marinating it in lemon juice concentrate. Massage the lemon juice onto the minced beef until incorporated.
- Add in the minced onions, ginger, vinegar, salt, and pepper until well combined.
- Add in the soy sauce for color.
- Top with minced Serrano chilies for a bit of kick.