My Filipino steak recipe is quite traditional, a lean piece of beef, be it sirloin, rib-eye or t-bone, marinated in soy sauce and calamansi juice and served with creamy gravy vegetable sidings.
Grilling is my preferred method, but if not possible, pan searing or cooking on a real hot heavy skillet with little oil is the next best alternative.
It is important, though, that the steak is not soaking wet from the marinade so it will not boil in the liquid. Patting the meat dry with a paper towel will do the trick.
Another option is to drop the marinate. Since you will be serving this recipe with a gravy, you could just season the steak with salt and pepper.
YOUR FILIPINO STEAK SHOPPING LIST :
1 Marinate the steak in calamansi and soy sauce mixture, set aside for about 30 minutes.
2 Heat up the butter on a pan, and add the all purpose flour. Cook for a minute until slightly browned.
3 Mix in the water to dissolve the flour and butter mixture, then add the cream of mushroom soup and black pepper.
4 Bring to a boil, then set aside.
5 Drain the marinade from the steak and dab the steak with a paper towel to remove excess liquid.
6 Heat up a pan and add 2 tablespoon oil.
7 Cook the steak, turning only once, for about 3 minutes per side and finish off for another 3 to 5 minutes in a preheated 350°F oven. Set aside.
8 Using the same pan, remove excess oil, then pan fry the carrots, green beans or asparagus in butter, add salt to taste.
9 Serve the steak with gravy and vegetables on the side.
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