Filipino-Style Beef Steak with Onion and Bay Leaves (Bistek)

Ingredients for Filipino-Style Beef Steak with Onion and Bay Leaves (Bistek)

• 2 (1-inch-thick) boneless rib-eye steaks, excess fat trimmed

• 2 cuillères à soupe d'huile végétale, divisées

• 8 fresh bay leaves

• 1 large white onion, sliced into 1/2" thick rounds

• 60ml de jus de citron frais

• 60ml de sauce soja

• Sel kasher

Slice steaks in half lengthwise. Following natural seams in meat, cut each half into 2–3 pieces and set aside.

Heat 1 tablespoon oil in a large skillet over medium. Add bay leaves; cook until beginning to brown around the edges, about 1 minute. Add onion and 120ml water. Cover skillet (use a baking sheet if you don’t have a lid) and cook until onion is partly tender; it should have lost its raw bite but still have some crunch, about 5 minutes. Transfer onion and bay leaves to a plate with a slotted spatula or tongs.

Increase heat to medium-high and bring remaining liquid in skillet to a boil. Cook until only 2 tablespoons remains. Scrape into a small bowl and stir in lemon juice and soy sauce. Set sauce aside.

Wipe out skillet and heat remaining 1 tablespoon oil in skillet over medium-high. Season reserved meat with salt. Working in batches, cook meat undisturbed until dark brown, about 2 minutes. Turn and cook until second side is lightly browned, about 45 seconds. Transfer to a platter.

Reduce heat to medium (let skillet cool a little if it is very hot) and cook reserved sauce in skillet just to let flavours meld, about 1 minute. Add 1–2 tablespoons water if sauce is too concentrated. Pour over meat and top with onion and bay leaves.

Avertissement

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