It’s amazing how a lot of Pinoys have come up with food combinations that have made its way to most of our top of mind comfort foods list. Personally, my favorites include tapsilog, pares and goto-tokwa’t baboy tandem with budbod of roasted garlic and chopped scallion stalks. The combinations just work in perfect harmony, needing each ingredient to orchestrate a palate-teasing taste. I cannot eat my pares without the chillies or the soup or the rice, unfried— no, no, no! These meals are definitely all or nothing!
I chanced upon a pack of rib eye meat (breakfast cut) when we did our grocery at SM Hypermarket at the Centris Station over the weekend. Adoring the pinkness and freshness of this choice cut, I grabbed a pack that I would turn into my tapa.
I usually choose the breakfast or the sukiyaki cut when I buy my beef for tapa. It cooks fast and you get a grip on how you want your beef tapa cooked– rare,well done or medium well. I usually choose the latter, it is, to me, a middleground between retaining the right level of juiciness and the perfect degree of crisp it should have.
The rib-eye part per se is very tasty. That’s why I only use all of only four simple ingredients to marinate it with. Salt, pepper, loooots of garlic and vinegar. the rest of the flavor would come from the beef itself. I love eating beef almost in its naked taste. It’s simply a must try.
For 1/2 kilo of rib-eye, I used 1/4 cup white vinegar, 10 cloves of minced garlic, salt and pepper to taste. Combine all ingredients. Marinate beef for 15 minutes. Fry in hot oil. Serve with fried rice, sunny side up and coleslaw or atchara.