Recipe by Baby Kato
This recipe is submitted for play in ZWT8 – Spain/Portugal. It is a recipe by Ana Patuleia Ortins It is thought that this recipe, introduced by the Portuguese was transplanted to the former Portuguese colony by holiday travelers to the mainland who brought the recipe home to South Africa.
- 1⁄2 lb sirloin steak, cut in 1/4-inch thick slices, all fat trimmed off
- 4 tablespoons butter
- 6 garlic cloves, thinly sliced
- 1 large onion, thinly sliced
- 1⁄2 cup white wine
- 1 teaspoon salt, coarse sea salt
- 1⁄2 teaspoon black pepper, freshly ground
Directions See How It's Made
- Place the steaks on your workspace, lay the slices of garlic on the side of the steaks, using a tenderizing mallet, "nail" the garlic to the steak by pounding the slices into the meat. Repeat on the reverse side of the steaks.
- Melt 3 tablespoons butter in a skillet over medium-high heat. Fry each steak in the butter for two to three minutes, turning once, then transfer to a dish and cover.
- Melt the remaining tbsp of butter in the same skillet, add the onions and saute until they are golden. Transfer the onions to the dish holding the steaks.
- Pour the wine into the same skillet and using the flat edge of a wooden spoon, scrap up the caramelized coating on the bottom of the pan.
- Raise the heat to medium-high and reduce the sauce by half.
- Return the onions and beef to the sauce and heat through for 1 minute.
- Serve on a plate with rice and vegetables.