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   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
        
     Uncle Dirty Dave's Archives   
       
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