THE GARLIC-SILK STEAK CLOUDS

(Our Play on Portuguese Bitoque)

THE GARLIC-SILK STEAK CLOUDS

Ingredients: 2 Thin sirloin steaks, 2 Eggs, 6 cloves Garlic (sliced), 50g Butter, 1 tsp Black pepper, 1 tsp Salt, 2 Bay leaves, 50ml Dry White Wine, 1 tbsp Wine vinegar...

Ingredients

  • 2 Thin sirloin steaks
  • 2 Eggs
  • 6 cloves Garlic (sliced)
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 2 Bay leaves
  • 50ml Dry White Wine
  • 1 tbsp Wine vinegar

Cooking Method

  1. The Scorch Sear steaks in oil on white-hot heat for 1 minute per side until charred; remove.
  2. The Architect Melt butter in the same pan; sauté garlic and bay leaves until golden.
  3. The Bloom Add pepper and vinegar with a 20ml splash of wine; the steam will release the allicin oils.
  4. The Marriage Add remaining wine; boil until reduced by half into a thick garlic-silk. Return steaks to the pan.
  5. The Final Flourish Top each steak with a raw sunny-side-up fried egg and a hit of raw fresh parsley.

Cuisine: Portuguese

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