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Seared Steak and Onion with Citrus, Soy and Bay
For this dish, we borrowed the flavors from bistek tagalog, a Filipino beef and onion braise seasoned with bay, soy sauce and calamansi (a type of citrus). Instead of using a slow simmer, we sear a couple strip steaks and make a quick, simple pan sauce; a combination of orange juice and lemon or lime juice stands in for tricky-to-source calamansi juice. Serve with steamed rice.
4
Servings
Tip
Don’t use a cast-iron skillet. The acidity in the citrus juices may react with the metal, resulting in a off-colored sauce with a metallic taste.
30 minutes
Ingredients
-
1
teaspoon plus 2 tablespoons grapeseed or other neutral oil, divided
-
1
medium red onion, cut into ¼-inch rings
Directions
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01In a 12-inch skillet over medium-high, heat 1 teaspoon oil until barely smoking. Add the onion and cook, flipping the rings once, until well browned on both sides, about 6 minutes. Transfer to a plate and wipe out the skillet.
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This was awesome! I thought this would be great with venison backstrap and it was. I had no red onion and used yellow onion instead. This was good enough to serve to company or a special occasion dish. Next time I would double the onion because it was so delicious!