And the beef saga continues. This particular cut of meat is probably the most common in the market: a Striploin. It doesn’t cost as much and making money out of one cut is immediate. Unfortunately, it doesn’t also have a long shelf life not unless it’s frozen outright from the market. Spoilage can set back the restaurateurs very slim bottomline, and that profitability margin is not exactly as robust as a big corporation as many might have known. A striploin can be served for breakfast and lunch with eggs, hash or homefries and of course, for dinner, with dinner rolls and larger cut potatoes; the usual continental fare.
For the ordinary Filipino, a heap amount of greasy and salty garlic rice is its counterpart. It just never fails and after a long day at work, a succulent cut with some salty and garlicky aroma to match just blend perfectly well. That’s personal satisfaction worth capturing everyday. Many Filipinos have a tendency to overcook their steak and eat it salty, to somehow dry and crunchy. If I had recalled, fond memories growing up in the suburbs, a ‘Bistek Tagalog’ cooked by the household help with sauted onions was murdered and soaked in heavy Filipino Dark Soy Sauce; hiding the spiritual image and entity of the succulent cut. Beef was not cheap growing up and having been treated that way was unforgiving. Cantinas and cafeterias portion and slice them so thinly for a quick-fry and for a quick-buck and they tasted just as good; very similar to Roast Beef shavings which I have done countless times at work. I recycled the Roast to the nth time I had lost count what I had done with it. I did what just popped in my head.
Anyway, this was the first kind of steak I encountered in the market in New York way back in 1994 and never knew how to deal with it. It was the cheapest I saw, bought one and eventually ended up pan-frying it well-done. I had no inkling about cooking back then and I was just crashing-in at my then sister’s apartment. Money was tight, I had no direction whatsoever in life, and eating steak was the only comfortable reason to exist. That very day launched my quest to find work here; at all cost and despite living in my parents’ house for another decade. I marked that path from a non-existent suburban utopian life to a clock that ticks to the value of time and effort; very similar to a steak cut, soft to firm to the touch, tender and rare to the pinch, and sweet and remembering to the bite.
- 8 oz. Striploin Steak (a New York Striploin to many)
- Sea Salt
- Ground Black Pepper
- Knorr Original Seasoning
Season the steak with the above ingredients and marinate it overnight. Prepare the grill or grill pan similar to the procedure of grilling a Prime Rib (previous post).
Tent and let the steak rest for five minutes after grilling and cut in a bias. Serve with salad or in my case, for my Christmas Eve dinner, a two-day old steamed rice left untouched for a couple of days fried with finely minced clove of garlic and heavilty salted to pair with the very savoury striploin cut.
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