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Seared Steak and Onion with Citrus, Soy and Bay

Seared Steak and Onion with Citrus, Soy and Bay

Did you know that orange juice and soy sauce go fabulously with steak? This is our tangy-sweet take on the Filipino beef and onion braise, bistek tagalog.

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

For this dish, we borrowed the flavors from bistek tagalog, a Filipino beef and onion braise seasoned with bay, soy sauce and calamansi (a type of citrus). Instead of using a slow simmer, we sear a couple strip steaks and make a quick, simple pan sauce; a combination of orange juice and lemon or lime juice stands in for tricky-to-source calamansi juice. Serve with steamed rice.

Tip

Don’t use a cast-iron skillet. The acidity in the citrus juices may react with the metal, resulting in a off-colored sauce with a metallic taste.

Ingredients
  • 1

    teaspoon plus 2 tablespoons grapeseed or other neutral oil, divided

  • 1

    medium red onion, cut into ¼-inch rings

  • 2

    1-pound beef strip steaks, trimmed and patted dry

  • Kosher salt and ground black pepper

  • 4

    medium garlic cloves, thinly sliced

  • 6

    bay leaves

  • 3

    tablespoons soy sauce

  • 3

    tablespoons orange juice

  • 2

    tablespoons lime or lemon juice

  • 2

    tablespoons salted butter, cut into 2 pieces

Step 1

In a 12-inch skillet over medium-high, heat 1 teaspoon oil until barely smoking. Add the onion and cook, flipping the rings once, until well browned on both sides, about 6 minutes. Transfer to a plate and wipe out the skillet.

Step 2

Season the steaks with salt and pepper. In the same skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering.

Add the steaks, reduce to medium and cook, flipping once, until well browned on both sides and the centers reach 120°F (for medium-rare), 10 to 15 minutes. Transfer to a platter and let rest for 10 minutes.

Step 3

Meanwhile, pour off and discard the fat in the skillet, then add the remaining 1 tablespoon oil, the garlic, bay and seared onion.

Cook over medium, stirring, until the garlic begins to brown, about 2 minutes. Stir in the soy, both citrus juices, 3 tablespoons water and any accumulated meat juices, then bring to a simmer.

Step 4

Off heat, add the butter and stir until melted. Remove and discard the bay, then taste and season with salt and pepper. Thinly slice the steaks and return to the platter, then spoon the sauce over.