The ubiquitous Filipino citrus, calamansi lime, is a key ingredient in the Filipino-style steak called bistek Tagalog. Though bistek is traditionally pan-fried, there’s no reason why you can’t use the same marinade of soy sauce and calamansi juice for steak on the grill. This Indonesian grilled chicken recipe ayam bakar kecap uses makrut/lime leaf and if available, my mom likes to throw in the juice and rind, too. The result is magical!
My only advice: don’t marinate meat in a citrus marinade for too long or the acid will break down the fibers in the meat and change its texture.
