BISTEK TAGALOG
Cured beef with charred sawsawan red onions
SERVES 4-6 // PREP TIME 25 MINS // COOK 25 MINS (PLUS CURING, RESTING)
Bistek tagalog is thinly sliced cured beef. GT’s senior food editor Dominic Smith recalls how his Filipino mother Lola would serve it with sawsawan, a dip made with vinegar, garlic, and onion. “Each family has their own version,” says Smith. The charred tortillas are an ode to Lola’s savoury riff on playa, a sweet Filipino flat bread.
Lemon-infused extra-virgin olive oil, for drizzling
1 Redlove apple (see note), thinly sliced
1 pink grapefruit, segmented
Pickled green chillies, watercress, baby red vein sorrel, and charred tortillas, to serve
BISTEK TAGALOG CURE
500 gm each rock salt and brown sugar
6 fresh bay leaves
4 garlic cloves
2 lemons, finely grated on a Microplane
1 tbsp peppercorns
3 limes, finely grated on a Microplane
800 gm centre-cut beef eye fillet, trimmed
CHARRED SAWSAWAN RED ONIONS
6 small red onion, halved
100 ml light soy sauce
60 ml (¼ cup) lime juice
1 tbsp rice wine vinegar
3 tsp finely grated ginger
1 long red chilli, thinly sliced
For bistek tagalog cure, place ingredients except beef in a large container and mix to combine. Add beef and toss to coat. Cover
