A subtle savory of beef steak cooked with canned pineapple goodness. Native cuisine Pineapple steak, or “pinya con bistek,” is a native dish wonder that suits every discriminating taste bud well. And also, beef is a good source of iron for healthy red blood cells. Here’s how this native cuisine is cooked.
The ingredients of this native cuisine are as follows: a fourth kilogram of tender beef sirloin (sliced tapa-style); a piece of large onion (sliced into rings); a can (234 grams) of pineapple tidbits (drain and reserve syrup). After this comes the marinade of this native dish.
For the marinade of this native cuisine we need: eight cloves garlic which are crushed, three tablespoon soy sauce; one and one-half tablespoons calamansi or lemon juice; one-fourth teaspoon ground black pepper, and the reserved pineapple tidbit syrup. With this marinade prepared, we’re ready to cook this native dish.
To cook this native cuisine: First, we marinate the tender sirloin beef for about one hour in the refrigerator. After this, drain and reserve the marinade. Then fry the tender sirloin beef in one-fourth cup of oil until light brown. After frying, set it aside. Next, retain two tablespoons of oil in the pan. Use this to sauté onion until tender enough (about 10 seconds). Then add the marinade. Simmer everything for about two minutes. Then add the fried beef and Pineapple tidbits into the pan. Then let the whole thing simmer once. This native dish serves 5 persons.
Pineapple steaks are said to have originated from a Spanish recipe localized by early kitchen chefs working in Spanish haciendas and mansions in the country. This localized version was later called “pinya con bistek” or “pinya con carne” and handed down to grandmoms and moms for home cooking.
Some versions of this native cuisine apply pounding strokes on the beef using a big mortar and pestle to tenderize tough beef. Some people felt back then that tenderizing beef by simmering in water took away some of this native dish’s health benefits and flavors. So they pounded the meat instead. The effect was something like a crumpled or overused cardboard, unappealing to the sight. The taste was still intact, but its presentation was compromised.
Other beef tenderizing techniques for this native cuisine in the past were marinating beef in salt for a few minutes before cooking or drying the beef under the sun for days, as in the tenderizing technique used for the native dish beef “tapa.”