'Bistek' Burritos

Filipino Beef Steak Burritos

Prep Time: 35 mins | Cook Time: 20 mins | Yield: 4 burritos

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Bistek Tagalog is a simple Filipino dish traditionally made with a citrus native to the Philippine Islands called kalamansi and soy sauce. There are plenty of ways it's made but I like cooking my meat in the marinade until it dries up. Usually served with sautéed red onions over rice, I wanted to use the classic elements of the dish, fused with other Filipino ingredients, traditional burrito ingredients, and roll it up in a tortilla. The beauty of the burrito is you can take the elements you like and remove the rest! Enjoy!

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Ingredients

For the 'bistek':

· 2 lbs top sirloin steak

· 1/4 c soy sauce

· 1/2 tbs white vinegar

· 1/4 c lime juice

· 1 tbsp vegetable oil

· 1/2 tbsp crushed red chili (optional)

For burrito elements:

· 4 10-inch flour tortillas

· 1 c cooked rice (use your preferred type)

· Pickled red onions for garnish

(mix 1/2 cup white vinegar, 1/2 cup water, 1 tsp whole peppercorns, 2 tsp salt, and 1/2 a

red onion and let rest for at least 1 hour)

· 1 ripe plantain, cut into 1 inch pieces, then halved lengthwise

· Pickled radishes for garnish

(mix 1 bunch of sliced radishes, cut to your preference, with 2 tbsp lime juice, salt, and

pepper, let rest for at least 15 mins

· 1/2 bunch of cilantro, chopped finely

· 1 steak tomato, cubed into 1/2 inch pieces

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Instructions

1. In a small bowl, mix the soy sauce, vinegar, lime juice, oil, and crushed chili to make the marinade.

2. Place meat in shallow pan and pour marinade in. Set aside and let marinate for 10 minutes.

3. You can use this time to make the pickled radishes for garnish, if you opt to use pickled radishes for garnishes. Tip: make the pickled onions ahead of time since the longer that sits in the vinegar, the more flavorful it becomes.

4. Heat a medium saucepan over medium high heat, and place marinated steaks in. Pour the rest of the marinade into the pan. Cook in the pan, occasionally flipping the meat, until sauce has nearly evaporated, about 20 mins. Tip: depending on the soy sauce you use, the sugars in the marinade may burn once liquid has evaporated, so keep an eye on the sauce. It doesn't have to be completely dry!

5. While the meat is cooking and you're waiting for the sauce to dry out, fry the cut plantains in enough cooking oil. You want enough oil to coat the bottom of the frying pan. Fry each side until golden brown and plantain starts to caramelize (about 5 mins each side on medium heat).

6. Once the meat is ready, let rest for 10 mins before cutting into thin slices for burritos.

7. Mix chopped cilantro and tomatoes for a very simple pico de gallo.

8. Assemble burritos by placing 1/4 c of cooked rice, layering on the meat, pico de gallo, onions and radishes, about 3 inches from the edge closest to you to create a 'lip'. Fold the 'lip' over the burrito contents once, tuck in the sides, and continue rolling.

9. For this recipe, I used the fried plantains in the burrito, but they can also be used as a side dish.

10. Enjoy!