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Encebollado (Spanish: onionized, gerund of “encebollar” to onionize/to make in onions) is an onion-dressed fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's coastal region. [1] [2] [3] It is served with boiled cassava and pickled red onion rings. A ...
Bistek (from Spanish: bistec, "beefsteak"), also known as bistek tagalog or karne frita, is a Filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings.
A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz).
Lomo a lo pobre, bistec a lo pobre, or bife a lo pobre is a dish from Chile. The ingredients are beef tenderloin (Spanish: lomo ) topped with one or more fried eggs and French fries . [ 1 ] [ 2 ] Unlike steak and eggs , lomo a lo pobre is eaten as a lunch or dinner.
The area of the sirloin and the rib, from which the cut of meat derives. Bistecca alla fiorentina is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of a young steer or heifer of the Chianina breed: in the middle it has the T-shaped bone, that is, a T-bone steak, with the fillet on one side and the sirloin on ...
A crudo alemán [1] or bistec alemán [2] ("raw German" or "German beefsteak") is a typical German-Chilean dish similar to a steak tartare. It is made by putting finely chopped raw beef mince onto a piece of pre-sliced white bread and then adding lemon juice , chopped onions and a sauce made of yogurt and mayonnaise .
Bistec encebollado – steak and onions [122] Carne Guisada – stewed beef [121] Carne mechada – Puerto Rican style meatloaf; Churrasco – grilled flank or skirt steak [122] Cuchifritos and Fritanga – assortments of fried appetizers (alcapurrias, bacalaitos, pastelitos/pastelillos, piononos, sorullos/sorullitos) [122] [120] [121]
Bistec de palomilla (meaning "butterflied beefsteak") is a Cuban dish consisting of beef round or cubed steak [1] marinated in garlic, lime juice, salt and pepper then pan-fried. [2] It is usually served with black beans and yellow or white rice .