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Seared Steak and Onion with Citrus, Soy and Bay

4 Servings

30 minutes

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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.




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


  • 1

    teaspoon plus 2 tablespoons grapeseed or other neutral oil, divided

  • 1

    medium red onion, cut into ¼-inch rings


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Cathryn E.
February 15, 2024
Seared steak with red onion, citrus, and bay
This was very tasty, fast, and utilized ingredients that I had on hand. I followed the suggestions of another reviewer and increased the onion to a large red onion and used venison back strap. It was served with short grain brown rice. My husband and I both enjoyed it and I will make it again.
Cynthia G.

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!