Solo Steak Adobo ni Chef Ryan Bergunio

Chef Ron’s version

STEAK ADOBO WITH SAUTEED GARLIC WATERCRESS

The steak tastes garlicky and sweet brought about by the soy and sake deglaze. Because we do not have kangkong here, I paired it with watercress which is the American version of the kangkong. With butter and olive oil, it just contained enough oil to give a great flavor. Saute it with lots of garlic and a squeeze of lemon at the end is a good way to go.

Prep Time: 5 minutes

Cooking time: 12 minutes

Yield: 2 servings

¼ cup sake

2 tablespoons reduce soy sauce

¼ cup red wine vinegar

Fat free cooking spray

2 pieces New York Strip steak @ 8 to 12 oz each (1 ¼ inch thick) – cut into large cubes

6 cloves of garlic, finely minced

Combine sake, soy and vinegar in a small mixing bowl.

Set aside.

Heat a non stick medium size skillet for about a minute over high heat.

Coat the skillet with a cooking spray.

Add steaks and cook about 2 minutes each side until caramelized.

Add garlic.

Deglaze (add sake and soy mixture) the steaks with the sake and soy mixture and allow it to cook for 4 minutes until the sauce thickens.

Remove from the pan and transfer to a plate with the sauce. Set aside.

SAUTEED GARLIC WATERCRESS

1 teaspoon butter

1 teaspoon olive oil

5 cloves of garlic, slivered thinly

1 ½ pounds of watercress, washed and drained

1 tablespoon reduced soy sauce

Juice of ½ lemon

Use the same skillet you used for the steaks.

Add olive oil, butter and garlic and cook for about 1 minute until garlic has browned.

Add water cress and cook for 2 minutes tossing around using a metal tong until well wilted and the watercress is coated with the oil and melted butter.

Add soy and lemon juice and toss well.

Remove from pan.

Serve with the steaks.