"SIRLOIN STEAK"

Sometimes I crave for a real good steak, but, I often have second thoughts of going to a restaurant for a steak fix due to my previous experiences of either getting a really dry, too salty piece of steak, or not being served with how I requested my meat to be done. I don't mind tho enjoying the side dishes that go with the steak...especially the salads or the potatoes.

The only place where I get more options/choices is when we go to my favorite "churrascaria" (Brazilian "house of barbecue"), the Green Field Restaurant in Long Beach. Whoa! They haven't disappointed me yet... especially those plain salted sirloin grilled cuts they have there.

Oh well. I know it's too much for a weekend craving.

I just make sure I marinate a lean cut of beef once a in a while, so I can just grill it at home whenever I want to have a quick lunch of steak and rice during the weekend (when my husband and I take a break from seafood and greens).

I posted a grilled steak marinade recipe last week, but that was a spicy Thai version. Here is the simpler one I usually make for a quick steak fix.

[CHICHAY TIP: Always remember to "tent" your steak with foil after cooking - only just for a few minutes, just to give time for the meat to reabsorb the juices. This keeps it tender upon serving or slicing.]

- CHICHAY

What You Need:

• 4 cloves garlic, chopped


• 3 tablespoons soy sauce


• 2 tablespoon fresh lime juice


• 1 tbsp Worcestershire sauce


• 2 to 3 tablespoons honey


• 3 tbsp olive oil


• 1 1/2 pounds beef sirloin (or any tender cut steak)


• Salt and black ground pepper

How To:

-Whisk together the garlic, soy sauce, lime juice, honey, Worcestershire sauce, and oil.

-Place beef in a small baking dish, pour the marinade over, and turn to coat.

-Cover and marinate in the refrigerator for a minimum of one hour.

-Preheat the grill to medium-high.

-Remove the beef from the marinade and season it with salt and pepper.

-Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes, or however you want your steak done.

-Remove from grill, tent with foil for about 5 minutes before serving.

-Serve with any salad and white rice. Goes well with a simple "salsa" (tomatoes, onions, cilantro and lime or balsamic vinegar) or cucumber salad.

[CHICHAY TIP: You can always cook this in a regular pan (like frying) over low-medium heat. I suggest you add some unsalted butter to a heated olive oil that you will use for cooking the steak. Transfer the steak to a plate as soon as done and "tent" it with foil for a few minutes before serving it.]

'BISTEK TAGALOG" ("Beef Steak")

It's been a busy weekend! We had fun at the Queen Mary for the Star Trek Tour! I had my fix of steak, hotdog, cookies, and yes...fried food!

Well, coming back home, I definitely missed Filipino food. BUT, I still wanted some steak! And so, I decided to make "BISTEK TAGALOG". Fair enough ha.

I really like my Bistek Tagalog sour - with lots and lots of "kalamansi" and brown "sabaw"!

Well, my husband doesn't like his bistek too sour and requested that I make the sauce thicker.

So, I had to modify the recipe by using constarch to thicken the sauce, used less kalamansi and added just a little sugar (or Splenda) to lessen the sour taste. It turned out well, and it was delicious!

[CHICHAY TIP: The recipe here included the option of adding the sugar and cornstarch, but if you really want to have the traditional "Bistek Tagalog", then I suggest that you ignore these additional ingredients. Feel free to use more/less kalamansi - based on your sour taste preference as well.]

- CHICHAY

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"BISTEK TAGALOG"

What You Need:

1 lb beef sirloin, thinly sliced

3 tbsp juice of calamansi

2 tbsp olive oil

1 tbsp unsalted butter

1 medium onion, sliced crosswise (into ring)

1/2 tsp ground black pepper

1/2 tsp sugar or a pinch of Splenda (optional)

2 tbsp soy sauce

1/2 cup hot water (optional: add 1 tsp cornstarch to thicken the sauce)

marinade

3 tbsp juice of kalamansi

2 tbsp soysauce

Prep:

Marinate beef for about 30 minutes.

How To:

-Heat oil and butter in a frying pan

-Fry the onion rings in 1 tbsp olive oil, until lightly brown.

-Remove onions from frying pan and set aside.

-Drain beef slices from marinade (and reserve marinade).

-Sautè beef in the same frying pan (use the rest of the olive oil and butter) for 1 to 2 minutes, then turn to cook other side for 1 to 2 minutes.

-Transfer the meat to a dish and set aside.

-Combine sugar, calamansi juice, soy sauce and water (with 1 tsp cornstarch - optional).

-Stir this into frying-pan together with reserved marinade let simmer over low heat for about 2 minutes stirring constantly.

-Return onion and meat to the pan, add in the ground pepper, and let simmer about 1-2 minutes.

-Turn off heat, cover the pan, and let rest on the pan for 2 minutes.

-Serve with steamed rice.