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Bistec or Bistek
Bistek Tagalog-02.jpg
Bistek Tagalog from the Philippines
Alternative namesbistec encebollado (Spanish),
bistek Tagalog (Filipino)
CourseMain course
Place of originSpain
Serving temperatureHot
Main ingredientsBeef sirloin or tenderloin, salt and pepper. Regional variations may include onions, garlic, oregano, cumin, calamansi juice, soy sauce
Other informationEaten with rice

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."

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