|Alternative names||Bistec encebollado (Spanish),|
bistek Tagalog (Filipino)
|Place of origin||Spain|
|Main ingredients||Beef sirloin or tenderloin, salt and pepper. Regional variations may include onions, garlic, oregano, cumin, calamansi juice, soy sauce|
|Other information||Eaten with rice|
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Regional variations include: bistec de palomilla in Cuba, bistec ranchero in Mexico, bistec a caballo (topped with hogao and a fried egg) in Colombia, and bistec a lo pobre (served with fried plantain, fried eggs, fries, and rice) in Peru.
The Filipino version is called bistek Tagalog, a dish made of strips of salted and peppered sirloin beef, usually flattened with a meat tenderizing tool, slowly cooked in soy sauce, calamansi juice, garlic and onions, a specialty of the Tagalog region. The onions are usually cut into rings, and are added raw when the dish is either already cooked, or almost cooked for the onions to soften but maintain its crunchiness. Bistek Tagalog is known in the Spanish-speaking world as bistec encebollado or bistec tagalo. It is usually anglicized in Philippine English as "beefsteak".
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