Bistek Tagalog (Filipino Style Steak with Caramelized Onions)
Quite a bit of people ask me to recreate Filipino dishes, i usually don’t do it too often, because to be honest, the best Filipino food will always be coming out of my childhood house and i’m sure this applies to all of you reading this. Filipino food seems to be a home made necessity. However, i really want our type of cuisine and dishes to reach out to people who don’t necessarily know about our incredibly diverse culinary influences, so when i do put my own spin on these dishes it’s because i like eating them this way and i believe that what makes our flavours so interesting is that there is no particular standard recipe that people need to follow.
Today i tackle the humble Bistek Tagalog, a lean, thin cut piece of meat, cooked with soy sauce, garlic, lemon juice and caramelized onions. Simple, effective and so delicious.
For one person. Take 200 grams of lean thin steak (i’m using top eye round), marinate it in the juice of 2 lemons and 1/4 cup of light soy sauce or amino braggs (if you want to be healthier) and some pepper, for at least an hour in the fridge. Confit one garlic (chop the top off, douse in water, sprinle with salt, olive oil, bake in an oven for 20mins at 200c.). Chop 3 red onions finely and place them in a pan with a little olive oil, reduce the heat and slowly let sweat with 2 tbsp of water. They will first go translucent, add in 1 tsp of salt and 1tbsp of mirin, then they will start to brown slowly, as they start sticking to the pan keep moving them around until all of it a big caramel mess. Remove the onions from the pan. Fry the steaks on high until coloured. Remove the steaks, place the sauce in the pan, add the onions and garlic, add the steak. Cook until the meat is ready to eat (3 minutes).
Who needs rice?
Ok maybe some brown rice.