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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Bistek or Bistec |
| name = Bistek or Bistec |
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| image = [[File: |
| image = [[File:Steak with Chimichurri Sauce (13316528445).jpg |220px]] |
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| image_size = 230px |
| image_size = 230px |
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| caption = |
| caption = A steak with Chimichurri Sauce |
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| alternate_name = ''Bistec encebollado'' ([[Spanish language|Spanish |
| alternate_name = ''Bistec encebollado'' ([[Spanish language|Spanish]]) |
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| country = [[Spain]] |
| country = [[Spain]] |
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| course = [[Main course]] |
| course = [[Main course]] |
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{{Steak}} |
{{Steak}} |
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'''''Bistek''''' ([[Spanish language|Spanish]]: ''[[wikt:bistec|bistec]]'') or '''''bistec''''' is a Spanish loan word derived from the [[English language|English]] words "[[Beefsteak|beef steak]]" [[Abbreviation|abbreviated]]. |
'''''Bistek''''' ([[Spanish language|Spanish]]: ''[[wikt:bistec|bistec]]'') or '''''bistec''''' is a Spanish loan word derived from the [[English language|English]] words "[[Beefsteak|beef steak]]" [[Abbreviation|abbreviated]]. It has been widely speculated to have come into use in the early 19th century, along with its cousin in French for the concept of bifteck avec frites, according to Mon Dictionnaire de Cuisine. |
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==Variations== |
==Variations== |
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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 [[Chile]] and [[Peru]]. |
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 [[Chile]] and [[Peru]]. |
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===Philippines=== |
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The Filipino version is called ''bistek Tagalog'', a dish made of strips of [[salt]]ed and [[Black pepper|peppered]] [[sirloin]] beef, usually flattened with a meat tenderizing tool, slowly cooked in [[soy sauce]], [[calamansi]] juice, garlic and onions, a specialty of the [[Katagalugan|Tagalog region]].<ref>[http://southeastasianfood.about.com/od/meatrecipes/r/BistekTagalog.htm Filipino Fried Steak - Bistek Tagalog Recipe] {{webarchive |url=https://web.archive.org/web/20140412060810/http://southeastasianfood.about.com/od/meatrecipes/r/BistekTagalog.htm |date=April 12, 2014}}</ref> The onions are usually cut into rings, and are added raw when the dish is either already cooked, or almost cooked for the onions to soften but maintain its crunchiness. ''Bistek Tagalog'' is known in the [[Hispanidad|Spanish-speaking world]] as ''bistec encebollado'' or ''bistec tagalo''. It is usually [[anglicized]] in [[Philippine English]] as "beefsteak". |
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A variation of ''bistek'' in the Philippines is ''bistek na baboy'' ("pork ''bistek''") or "[[Pork steak|porksteak]]", in which pork—[[pork chop]]s or [[pork belly]] slices—is used instead of beef. |
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==See also== |
==See also== |
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* [[List of Mexican dishes]] |
* [[List of Mexican dishes]] |
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* [[List of Philippine dishes]] |
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==References== |
==References== |
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{{reflist}} |
{{reflist}} |
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==External links== |
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* [http://www.filipino-recipe.com/beef-recipes/bistek-beef-steak-recipe.html Filipino Beef Steak Recipe] - Filipino Beef Steak cooking instructions. |
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* [https://web.archive.org/web/20170217163140/http://philippineslifestyle.com/blog/2016/12/07/the-food-of-the-philippines-bistek-tagalog/ Food of the Philippines: Bistek Tagalog] |
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* [http://www.panlasangpinoymeatrecipes.com/bistek-recipe-filipino-beef-steak.htm Bistek Tagalog (Filipino Beef Steak)] - Procedures on how to cook bistek tagalog. |
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{{Mexican cuisine}} |
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{{Philippine cuisine}} |
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[[Category:Beef dishes]] |
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[[Category:Mexican cuisine]] |
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[[Category:Philippine cuisine]] |
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[[Category:Tagalog words and phrases]] |
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{{meat-stub}} |
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{{mexico-cuisine-stub}} |
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{{philippines-cuisine-stub}} |
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Revision as of 22:55, 15 June 2022
.jpg) A steak with Chimichurri Sauce | |
| Alternative names | Bistec encebollado (Spanish) |
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| Course | Main course |
| Place of origin | Spain |
| Serving temperature | Hot |
| Main ingredients | Beef sirloin or tenderloin, salt and pepper. Regional variations may include onions, garlic, oregano, cumin, calamansi juice, soy sauce |
| Other information | Eaten with rice |
| Part of a series on |
| Steak |
|---|
Bistek (Spanish: bistec) or bistec is a Spanish loan word derived from the English words "beef steak" abbreviated. It has been widely speculated to have come into use in the early 19th century, along with its cousin in French for the concept of bifteck avec frites, according to Mon Dictionnaire de Cuisine.
Variations
The Americas
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 Chile and Peru.