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Chef Drey Roxas, of Palencia restaurant in San Francisco, shared his recipe for Bistek, a traditional Filipino dish, on the Today show. It sounds absolutely delicious since I really love the combination of soy sauce, lemon juice and red chili flakes. The inclusion of a lemon-lime soda has me a little intrigued, though. It sounds delicious so I think I will give it a try. Here is the recipe:
Bistek – 2 servings
Ingredients
- 2 rib-eye steaks (6-7 ounces)
- 3 slices of red potato cut 1/4-inch
- 1 small or medium yellow onion sliced into thin rings
- 1 tablespoon oil
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoons diced garlic
- pinch of red chili flakes
- 4 tablespoons 7-Up or Sprite
- 2 tablespoons unsalted butter
- pinch of coarse sea salt for garnish
- 1 tablespoon scallions for garnish
Directions
Sauté the onions with about a teaspoon of oil until translucent. Remove them from heat and set aside.
Deep fry the potatoes until golden brown and set aside. Alternatively, you could bake the sliced potatoes in the oven at 350 degrees for 10 minutes on each side or until golden brown.
Preheat a sauté pan at medium-high heat, then add oil. Sear one side of the steaks until slightly brown and caramelized. Turn the steaks over and deglaze with garlic, soy sauce, lemon juice, 7-Up and chili flakes for about 30 seconds.
Remove the steaks and place on a serving dish.
On medium-high heat, add sautéed onions and reduce sauce by half. Add butter and stir until melted. Remove from heat.
Top the steaks with onions then pour the sauce over meat. Add the potatoes. Garnish with coarse sea salt and scallions and serve with rice.