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Steak Salpicao Sizzler
Andrew Paderes
​

Ingredients

Striploin Steak                                              200-250g
Soy Sauce                                                          2 Tbsp
Sesame Oil                                                       1 tsp
Olive oil                                                             2 tsp    
Lemon Juice                                                     half 
Minced garlic                                                  2 tsp
Smoked Paprika                                           1 tsp
Salt                                                                        to season
Pepper                                                                to season
      
Sliced Mushroom                                       ½ cup
Sliced Bell peppers                                   ½ cup
Spring onions                                               few stems
Asparagus                                                      (optional)
 
Butter unsalted (softened)                  ½ cup
Smoked Paprika                                         2 tsp
Pepper                                                              1 tsp
Chili Flakes                                                    ¼ tsp
Minced garlic                                               1 tsp
Worcestershire Sauce                           1 ½ tsp
Lemon Juice                                                  half
Chopped Parsley                                       few sprigs   ​
 Procedure:
  1. Marinade the meat. Rest the meat outside the fridge for a bit. Whisk all ingredients then pour into the striploin. Leave for a few minutes. 
  2. Prepare the butter. Mix all ingredients into the soft butter. Stir until well incorporated.
  3. Sear the steak. You can use a griddle, a pan or the same sizzler you will use
  4. ​Add a little coat of oil and sear the meat for about a minute on each side. It’s very good if it develops a little crust. Rest the meat.
  5. Heat the pan, or the same sizzler you used for the steak. Add a little oil and flash saute the vegetables until a little charred. 
  6. Preheat the sizzler on the stove top or on the grill. Meanwhile slice the steak for about 1 cm thick or depending on your preference. Make sure you cut the meat against the grain on a bias
  7. Spoon the sautéed vegetables carefully on the very hot sizzler. Then top with the sliced steak and arrange neatly. Spoon off some butter on sides until it sizzles to a sauce.
  8. Sprinkle with some fried garlic spring onion. Serve with steamed rice or garlic rice and fried egg on the side.
 
 
 




Picture
The Filipino Food Movement® name and illustrations are the copyrighted work of the Filipino Food Movement® a 501(c)3 public not-for-profit corporation for public benefit.  Federal Tax ID No. 47-1292926   All Rights Reserved.
We are an all-volunteer organization. Funds from our sponsors, sales of merchandise, and participation in events enable us to make a sustainable impact on the Filipino Culinary Arts industry.
1101 Railroad Lane, Pittsburg, CA 94565  |  2740 38th Avenue, San Francisco, CA 94116 |   info@filipinofoodmovement.org
  • Home
  • ABOUT
    • BOARD OF DIRECTORS
  • KULINARYA LIVE!
  • RECIPES
    • Food for the Gods
    • Ahi Ginataan
    • Aligue Pasta
    • Arroz Caldo
    • Black Longganisa Paella
    • Bibingka
    • Atchara
    • Banana Kunafa Cones in Malagos Chocolate
    • Beer Braised Beef Shortrib Caldereta
    • Bangus Sisig
    • Pork Barbecue
    • Beef Kilawin
    • Bicol Express
    • Black Sesame Penoy No Churn Ice Cream
    • Bopis (Sizzling)
    • Boudin Lumpia
    • Bringhe Kapampangan
    • Calamansi Curd & Lime Poppy Seed
    • Chicken Adobo Pie with Homemade Banana Catsup
    • Chicken Binakol
    • Chicken ala King
    • Chicken Relleno
    • Crispy Pork SInigang
    • Clam Sinigang
    • Croquettas & Albondigas Con Patatas
    • Ensaladang Talong (Eggplant Salad)
    • Satori Cocktails
    • Vegan Kare-Kare
    • Ginataang Gulay
    • Ginataang Manok, Kalabasa at Sitaw
    • Grilled Cheese
    • Halo-Halo
    • Impossible Longganisa Ramen Burger
    • Instant Pot Chicken Adobo
    • Jackfruit Adobo Taco
    • Kaldereta Nachos
    • Kilawen Pulpo (Octopus Ceviche)
    • Longganisa Balls
    • Lumpia Burger
    • Lumpiang Sariwa
    • Mango Salsa
    • Mango Salad
    • Misua Almondigas
    • Mit-chado
    • Nilingta Ikan
    • Tsokolate Financier
    • Lamb Pancit with Handmade Noodles
    • Pancit Palabok
    • Pandan Crepe Cake
    • Pol Pog
    • Polvoron
    • Pork Belly Sisig
    • Pork Tenderloin Adobo with Banana Ketchup, Potatoes and Jalapeño Pepper
    • Sinigang Na Salmon sa Miso
    • Sinilihan aka Ginataang Kalabasa at Hipon
    • Shrimp Sinigang
    • Filipino Spaghetti
    • Steak Salpicao Sizzler
    • Filipino Tacos
    • Spiced Heritage Carrots
    • Ube Pudding
    • Ube White Chocolate Chip Macadamia Coolies
    • Ube Whoopie Pie
    • Vegan Crispy Bicol Express
    • Side of Zuke (Zucchini Rice)
  • GLOBAL RESTAURANT DIRECTORY
    • A – B - C
    • CALIFORNIA - Northern
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