Most Filipinos I know don’t want to see red in their beef steak. When they see blood or color in the meat, I’ve seen them return or send their steak back to the kitchen, be it be in a restaurant or home kitchen, to have it cooked some more. They prefer to have their steak cooked to death or if grilled, charred or almost burnt.
The Filipino bipstik is the way they want their steak cooked. Very well done! Although I love my steak medium-rare or rarely medium-well, I like this way of preparing beef. It is a Filipino comfort food, one that would make you consume a lot of rice.
1 lb. of skirt steak (I asked the butcher to slice it thinly)
4 medium onions, sliced into rings
Marinate the steak in the lemon juice, garlic, soy sauce and black pepper for a couple of hours up to overnight if you want.
In a saucepan with enough oil, saute the onions until caramelized. Season with soy sauce according to taste. When onions are wilted transfer it to a plate.
On the empty frying pan, add some cooking oil enough to fry the marinated meat until brown then put in a plate. A sauce will form from the marinade. When all the meat is fried add the marinade, let it boil for two minutes then add back the onions and beef and cook it for another 2 minutes just so all the flavors will blend.
Serve with rice.
We had this for dinner and all the caramelized onions are gone. It is a very simple dish, needs very few ingredients and yet it tastes great.