MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bistek
Categories: Beef, Herbs, Vegetables, Citrus
Yield: 5 Servings

2 (1" thick) rib-eye steaks
4 tb Good-quality olive oil
10 Fresh bay leaves
8 cl Garlic; ea smashed in 3 to 4
- pieces
1 lg White onion; peeled, sliced
- in 3/4" rounds
Salt & fresh ground pepper
2 tb Unsalted butter
1/2 c Fresh lemon juice
3 tb Fresh orange juice
1/4 c Soy sauce

PREPARE THE STEAKS: Trim and discard any excess fat to
your liking. Halve each steak horizontally into two thin
steaks, then cut each into 5 or 6 pieces. You want the
pieces to be nonuniform, roughly chopped rectangles and
triangles. The important thing is that they're all an
even thickness. Set aside.

In a large, lidded skillet, heat 2 tablespoons olive oil
over medium. Add the bay leaves, pressing to flatten,
and cook until toasted at edges, turning halfway
through, 30 seconds to 1 minute. Transfer bay leaves to
a plate. Add the smashed garlic cloves and sear over
medium-high, flipping frequently, until golden on both
sides, 1 to 2 minutes. Transfer to the plate with the
bay leaves.

Add the onion rounds, keeping them intact, season with
salt, and cook, undisturbed, just until the onions start
just begin to lightly brown underneath, about 2 minutes.
Flip rounds, add 2 tablespoons water, cover with lid and
quickly steam, 2 minutes. Remove lid and cook until
onions are crisp-tender and liquid is almost evaporated,
about 2 minutes. Transfer onions to plate.

Add the remaining 2 tablespoons olive oil to the skillet
and heat over medium-high until ripping hot. Season beef
all over with salt and pepper. Working quickly and in
batches to avoid crowding, sear beef until caramelized
and golden brown (like mini steaks!) but not fully
cooked through, 1 to 2 minutes per side for medium or
medium-rare. Transfer to a platter and repeat with
remaining meat. Arrange meat in an even layer on the
platter.

Add the butter to the skillet and cook over medium-high,
swirling the pan, until browned, 1 to 2 minutes. Add the
lemon juice, orange juice and soy sauce and cook,
stirring frequently, until glossy and slightly looser
than maple syrup, 2 to 3 minutes.

Drizzle pan sauce over steak. Top with onions and garlic
and tuck bay leaves into dish. Serve immediately.

By Angela Dimayuga

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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