Bifteki Recipes

BIFTEKIA

Steps:

• In a bowl, combine all the ingredients, kneading the mixture with the hands for 5 minutes.
• Place the bowl in the refrigerator for 1 hour.
• Divide the meat into 8 portions and roll them up.
• Flatten each meatball to form the biftekia, a kind of small hamburger.
• Cook the biftekia on each side in a lightly oiled grill or cast iron pan over medium to high heat.
• Serve with a green salad and fries.

GREEK BIFTEKI

Steps:

• Preheat grill for indirect heat.
• In a large bowl, mix together ground beef, yogurt, thyme, and salt and pepper. Form meat into 8 patties, about 2 to 3 inches in diameter.
• Cut the cheese into 4 slices. Place one cheese slice between two patties, and seal the edges. Repeat with remaining beef patties and cheese slices. Set bifteki aside.
• Brush grate with oil, and arrange bifteki on hot grate. Cover, and cook for 15 to 20 minutes, or until meat is cooked through and cheese is melted.

BIFTEKI BURGER SANDWICH

Steps:

• For the tzatziki: Place the cucumber into a strainer or colander over a bowl and squeeze with your hands the shredded cucumber to release the liquid. When the liquid comes to a slow drip, set the strainer into a bowl and set the bowl in the refrigerator to continue to slowly drip for 30 minutes. Make sure the bottom of the strainer does not touch the bowl. (The purpose of straining the cucumber is important to retain the thick consistency of tzatziki sauce. You can either discard the cucumber liquid or reserve it to make a refreshing cucumber water drink.)
• Empty the yogurt into a medium bowl. Add the strained cucumber along with the garlic, dill, vinegar and oil into the bowl and gently mix with a whisk. When all the ingredients are equally distributed, your tzatziki sauce is ready. Season with salt and pepper, if using. (Sauce can be prepared a day in advance and refrigerated.)
• For the bifteki: In a medium bowl, add the ground beef, red onion and mint leaves. With your hands, work in all the ingredients until everything is equally distributed. Then add the crumbled cheese and mix, being careful not to overwork the mixture. You want the cheese to stay relatively chunky. Form into a loaf and cut into 6 equal pieces, about 5 ounces each. Form each piece into an oval-shaped meatball and then pat down to form an oval shaped patty. (Patties can be prepared a day in advance and refrigerated.)
• For the sandwich: Cook each patty on a hot charcoal grill or broiler for 2 to 3 minutes on each side until desired temperature is reached. (I like this patty cooked to medium, unlike my burgers that I prefer on the rare side.)
• Lightly toast the baguettes on the grill, if desired. Remove from the heat and then spread 1 tablespoon of tzatziki sauce on the top half of each baguette piece. When the patties are ready, remove from the heat and cut on a bias into 3 equal parts. Spread the cut pieces over the bottom half of the toasted baguette. Top the patty with sliced tomatoes and sliced red onions. Sprinkle some salt and pepper and Spanish smoked paprika, if using. Press both sides of the baguette together and enjoy.

BISTEK (FILIPINO BEEF STEAK)

Steps:

• Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
• Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
• Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
• Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
• Pour the reserved marinade into the pan with water to deglaze, scraping up the browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
• Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.

BIFTEKI (GREEK HAMBURGERS)

Steps:

• Mix first 8 ingredients together in a medium bowl.
• Divide in half and form 2 patties.
• Place the chees e and tomato slice between two patties and form into one large patty.
• Grill, or broil until done. Place on a toasted bun, sourdough bread or dark bread and serve. - - - - - - - - - - - - - - - - - -.

BIFTEKI

Steps:

• Squeeze excess moisture from the bread and discard the crusts.
• Mix together all the ingredients, in a bowl, by hand.
• Let this mixture stand for half an hour if you have the time.
• Make large, round, flattened hamburgers and grill under a hot grill, approximately 3 minutes on each side; or even better place them on an oiled grid and barbecue them approximately 5-6 minutes on each side, according to the strength of the fire.
• They should be slightly undercooked inside and moist; turn them over once, but do not let them get scorched.
• Serve them with quartered lemons on the side of the platter, with some fresh salad.