Filipino Bistek (Citrus Steak and Onions)

Serves 2 to 4

1 lb. sirloin beef, sliced thinly
1/4 cup kalamansi juice (or lemon juice)
1/2 cup soy sauce
3 cloves garlic, smashed
1 Tablespoon oil
1 large onion, sliced into thin rings
Freshly ground black pepper, to taste

Place the beef, kalamansi juice, soy sauce, and garlic in a large zip-top bag, or in a shallow dish, and marinate in the refrigerator for 30 mins.

Heat the oil in a large saute pan or skillet over medium-high heat. Remove the meat from the marinade (reserve marinade, do not discard marinade) and sear the meat on all sides, 4-5 minutes total. Remove meat from pan, place the meat in a bowl, and set aside. If the pan is dry, add a bit more oil. Add the onion rings to the pan and saute for 3 minutes.

Pour the reserved marinade into the pan with the onions, being sure to deglaze and scrape the bottom of the pan with a wooden spoon or spatula. Bring the liquid to a boil, reduce heat to low and simmer for 10 minutes. Add the black pepper to the sauce and taste for seasoning. If the sauce is too salty, or too sour, add 1/2 cup of water if necessary. You can also add water if you just want to have more sauce.

Add the meat back to the pan and cook for another 2 minutes. You can also thicken the sauce with cornstarch if desired. Serve with rice.

Bistek Tacos

Serves 2 to 4

1 lb. flank steak (leave whole, do not slice)
1/4 cup kalamansi juice (or lemon juice)
1/2 cup soy sauce
3 cloves garlic, smashed
1 large onion
Salt and pepper, to taste
Olive oil
Tortillas (flour or corn)
1/4 cup edam cheese, grated
Cilantro, for garnish

Place the beef, kalamansi juice, soy sauce, and garlic in a large zip-top bag, or in a shallow dish, and marinate in the refrigerator overnight.

Cut the onion into 1/4-inch slices, then place the onion slices on skewers so that they are easier to grill. Brush the onion slices with olive oil, then sprinkle with salt and pepper.

Remove the meat from the marinade; reserve the marinade. Place the meat and onion skewers on a hot grill over high heat. Grill the meat and onions for 10-12 minutes total for medium-rare meat, brushing occasionally with the reserved marinade. Remove the steak and onions from the grill and allow the steak to rest for 10 minutes. Discard the leftover marinade.

Thinly slice the steak against the grain. Place the steak and onions in warmed tortillas, then top with cheese and cilantro.