Beef Steak

Published January 20, 2013. Comments


This is a simple recipe to use on cheaper cuts of beef. Have your butcher cut them thin or purchase thin cut steaks and pound them thin before putting them into the marinade. I like to marinade them overnight to get the most flavor and allow the lemon juice to further tenderize the meat. Only a quick sear in a hot frying pan, two minutes on each side, is enough. Resist the temptation to pile all of them into the pan otherwise you end up braising the steaks instead of frying them. You want a slight caramelized crust on each side. Take them out of the pan to rest while you are cooking the onions. I like to pour the leftover marinade into the pan with the onions. The marinade quickly reduces and leaves you with a flavorful reduction and caramelized onions. I like to serve this over hot rice and some extra lemon wedges. Peppery and lemony, Beef Steaks are great for brunch, served with a fried egg. It's also a great weeknight dinner option. 

Beef Steak


1 teaspoon salt

1 teaspoon ground black pepper

½ cup sliced onion

6 slices tender steaks, pounded thin

1 tablespoon calamansi juice or lemon juice

1/2 cup Filipino soy sauce

Cooking oil


Marinate steaks in calamansi juice, soy sauce, salt and black pepper. Pan fry in about 2 tablespoons of oil. When steaks are cooked, remove them to a warm serving dish. Add about 2 teaspoons of vegetable oil to same frying pan and fry the onions until caramelized. Pile on top of steaks. Serve hot.