Beef Tapa

Philippine Style Steak

Beef Roast

Beef Roast

This version of a Philippine classic cooks in about half and hour.  The recipe serves 4 in the context of a Filpino meal with other dishes.

Beef Tapa



Cooking with limes


1½ pounds good quality Beef Steak, such as Rib Eye
1¼ teaspoon Sugar
¾ teaspoon Salt, or to taste
½ teaspoon Cayenne Pepper
½ teaspoon freshly ground Black Peppeer, or to taste
3 tablespoons fresh Lime Juice
Vegetable Oil for brushing the Steak


Vegetable Oil

Vegetable Oil

First slice the Steak thinly against the grain; slices should be about a quarter-inch thick. Then pound the slices with a meat pounder until they are about an eighth inch thick.

Combine the Sugar, Salt, Cayenne and Black Pepper in a bowl. Brush both sides of the Steak with the Lime Juice, then sprinkle with the spice mixture. Stack up the slices, wrap and keep them in  the refrigerator overnight.

When time to cook, heat a heavy cast-iron skillet.  Brush the skillet with Oil and put in the met slices in a single layer.  Grill them until they are slightly charred, about 30 seconds peer side.

Serve at once with Rice.  Filipino-style Garlic Rice or Arroz a la Filipina would be good choices.


Jeepney in central Manila 1960s

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  1. Pingback: Philippine cuisine | Pacific Rim Gourmet

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