A well proven formula: steak + onions + garlic = yum.
Thinly slice the steak, add some cheese, and you have the makings of an awesome cheese steak. Make a compound butter with the garlic, caramelize the onions, and serve on top of a rare strip steak, genius. The possibilities are endless.
In the Philippines, they serve steak and onions an amazing soy/citrus sauce using calamansi fruit. Salty and acidic, it complements the steak beautifully, a perfect counterpoint for the beefy savoriness of the meat. Definitely maximum yum.
Not having a source of calamansi, a mixture of lemon and orange will do the trick.
Serves 4, Takes 45 minutes
Mise en Place | |||
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STAPLES | PRODUCE | ||
1/4 cup | soy sauce | 2 large | lemons, juiced |
2 tbs | olive oil | 1/2 navel orange | juiced |
kosher salt | 1 head | garlic, cloves smashed | |
pepper | 1 large | white onion, sliced into rings | |
1/4 cup | water | 10 fresh | bay leaves |
2 tbs | butter | MEAT | |
2 lb rib eye | cut 1/2″ thick, sliced in random pieces |
Equipment | |
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1 | skillet, with lid |
1 | bowl |
1 | platter |
1 | strainer |
Directions | |
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Step | Action |
1 | season steak |
2 | combine lemon juice, orange juice, and soy in bowl. set aside |
3 | heat oil in skillet over medium low heat |
4 | cook bay leaves 2 minutes, extract and put on platter |
5 | cook garlic till it takes on a bit of color, extract and put on platter |
6 | raise heat to medium hot |
7 | cook steak in batches, a minute or two a side, evac to platter |
8 | add onions to skillet in a single layer, sprinkle with salt |
9 | let onions cook undisturbed for 2-3 minutes, till they take on some color |
10 | flip onions, add water, and cover. steam for 2 minutes |
11 | evac onions to platter |
13 | reduce heat to medium low |
14 | melt butter in pan |
15 | add sauce mixture to pan, scrape up any brown bits |
16 | add any accumulated juices on platter to pan |
17 | reduce till syrupy |
18 | mix onions, steak, garlic, and bay leaves together on platter |
19 | pour sauce over top through a strainer |
20 | serve immediately |
Notes:
I sliced ribeyes in half and then made the pieces to cook by cutting them around the internal fat, sinew. You want the pieces to be random and about 2-3 inches in width/length. Think 3-4 pieces when cut with a knife.
Categories: Mains