Bistek

Bistec or Bistek

Alternative names	bistec encebollado (Spanish), bistek Tagalog (Filipino)
Course	Main course
Place of origin	Spain
Serving temperature	Hot
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
Cookbook: Bistec or Bistek   Media: Bistec or Bistek

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Bistek (Spanish: bistec) or Bistec is a Spanish loan word derived from the English words "beef steak" abbreviated.

Bistec encebollado is a Spanish dish that can be found in all former Spanish colonies, including the Caribbean islands of Cuba, Dominican Republic, and Puerto Rico.

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.^[1] It is known in the Spanish-speaking world as bistec encebollado or bistec tagalo. It is usually Anglicized in Philippine English as "beefsteak."

See also

• List of Mexican dishes
• List of Philippine dishes

References

External links

• Filipino Beef Steak Recipe - Filipino Beef Steak cooking instructions.
• Food of the Philippines: Bistek Tagalog
• Bistek Tagalog (Filipino Beef Steak) - Procedures on how to cook bistek tagalog.