After a knuckle hard basketball game that Saturday, we headed off to Wilson Street to swing el cheapo steaks without bludgeoning our pockets.
Located oddly at a gasoline station, the place is a hit among steak lovers and families who like to have more by spending less. The place is indeed a vicarious attempt to have a quality, Filipino-style steak pegged at an amazingly affordable price.
On the counter were three orange orb lights that gives a warmth to the ambiance. It's a fairly small place, one that only accommodate around 20 tables, or maybe even less. Surprisingly, the size of the place is inversely proportional to the serving quantity of their entrees.
In any restaurant, one can never go wrong with the house speciality. So I ordered a T-Bone Steak(Php195) with cheesy swirl pasta toped with a meatball and a cup of rice and a 1/3 pound Burger(Php145)which is a ground chuck patties on a lightly toasted bun. It's a juice toasted burger with lettuce pickle relish, tomatoes, marinated in balsamic vinegar, caramelized onions, and American cheese served with a bed of home-style fries and spicy yogurt dressing on the side. As if it ends there, I actually ordered an additional patty and cheese(Php50). For a change since he is frequenting the place for a steak, Edgie ordered a Lamb Shoulder(Php195) with potato salad and a cup of rice. The side dishes were itself flavorful and they were plentiful.
We ended up with waistlines enlarged, belts crying for help, and a shirt bulging out from our tummies.
Everything at Steak is an ingenious concept of Chef Allan Chan who studied culinary arts in Vancouver. It is indeed a treasure trove of steak goodness at such a bang-for-the-buck value. At its price range, it is one of Manila's best and is astutely fitting for the gourmand eater in all of us, not minding the location.