The other day, I showed you a photo of a semi-dry skirt steak, here. We call that “tapa” in the Philippines, here in the United States, it is beef jerky.
We normally fry tapa for breakfast and it goes very well with fried eggs – sunny side up – and garlic fried rice. Because the beef is dry, it is sometimes very chewy but filled with flavor. So we would chop some tomatoes and in this case, I added some salted eggs to balance the flavors. Or you could opt to dip it in vinegar with some very hot pepper.
Before drying I marinated the beef in plenty of garlic, salt and pepper, vinegar and a small amount of sugar. In the Philippines, they would dry it under the sun but I put mine in the oven. Even without turning on the oven, it does still get some heat from the pilot light. It took about a couple of days before I kept it in a ziploc bag and stored it in the freezer for future use.
So that was dinner tonight.