THE GARLIC-STEEPED SLABS

(Our Play on Bife à Portuguesa)

THE GARLIC-STEEPED SLABS

Ingredients: 2 Sirloin steaks, 4 slices Presunto (Prosciutto), 6 cloves Garlic (sliced), 2 Bay leaves (torn), 50g Butter, 1 tsp Black pepper, 1 tsp Smoked paprika, 100ml Dry White Wine, 1 tbsp Wine vinegar...

Ingredients

  • 2 Sirloin steaks
  • 4 slices Presunto (Prosciutto)
  • 6 cloves Garlic (sliced)
  • 2 Bay leaves (torn)
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika
  • 100ml Dry White Wine
  • 1 tbsp Wine vinegar

Cooking Method

  1. The Scorch Fry steaks in oil on maximum heat for 3 minutes per side until charred; remove. Fry presunto until crispy; remove.
  2. The Architect Melt butter in the meat fat; sauté garlic and bay leaves until golden.
  3. The Bloom Add paprika and pepper with a 30ml splash of wine; the sudden steam will release the woodiness of the bay and smoke of the pepper.
  4. The Swell Add remaining wine and vinegar; simmer for 2 minutes until it reduces to a thick, savory lacquer.
  5. The Marriage Return the steaks to the pan; top each with a slice of crispy presunto and drench in the garlic silk.
  6. The Final Flourish Top with raw fresh parsley and serve with sliced round potatoes.

Cuisine: Portuguese

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