Beef Salpicao is a Spanish inspired Filipino dish consisting of grilled beef cubes cooked popularly in two ways, one loaded with peppers and another one loaded with garlic. I guess the reasons behind this two different versions are its original Spanish definitions. One from coming from the word “salpicar” which means pepper or to pepper. Another word is “salpicado” and it means “spotted” or “dotted”, the spotted or dotted term explains the loads of fried garlic that accompanies this variant. Having said that you can also see versions that has both.
This dish is very popular in restaurants that presents dishes on sizzling plates usually served with garlic fried rice. You will also see this a lot in bars where they offer this as a “pulutan” (beer snack), the spicy and garlicky taste is always the perfect pair to an ice cold beer.
- Season beef cubes with salt, pepper, and garlic then set it aside for 5 minutes.
- Add olive oil to the meat then mix it to distribute evenly.
- Prepare a heavy cast iron pan then place in high heat. Once pan is really hot add and sear the beef until beef one at a side until turns brown. Do not over crowd the pan.
- Add the butter and Worcestershire Sauce and mix it well to coat the beef pieces evenly. Place in a sizzling plate or serving platter then top with lots of fried garlic.