Entree: Portugal – Azores – Bife à Regional (Azorean-style pan-seared beef steak finished with a garlicky wine and herb butter sauce)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
15 min
Total
40 min
Ingredients
- 4 beef steaks (sirloin or rump), approx. 8 oz (225 g) each
- 2 tsp (10 ml) coarse sea salt, divided
- 1 tsp (5 ml) freshly ground black pepper
- 4 cloves garlic, thinly sliced, about 0.5 oz (15 g)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (120 ml) dry white wine
- 1 small onion, thinly sliced, about 3 oz (85 g)
- 1 bay leaf (approx. 0.5 g)
- 1/2 tsp (2.5 ml) piri-piri or crushed red pepper flakes (optional)
- 2 tbsp (30 ml) red wine vinegar or to taste
- 2 tbsp (8 g) chopped fresh parsley
- 1 lemon, cut into wedges for serving (approx. 2 oz / 60 g)
Instructions
1. Pat steaks dry and season both sides with 1 1/2 tsp (7.5 ml) of the sea salt and the black pepper. Lightly press sliced garlic onto both sides of the steaks and let rest at room temperature for 20–30 minutes.
2. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add olive oil and 1 tbsp (14 g) of the butter.
3. Sear the steaks 2–4 minutes per side for medium-rare (adjust time for thickness and desired doneness), searing until a deep brown crust forms. Transfer steaks to a warm plate and tent with foil to rest.
4. Reduce heat to medium and add the remaining butter to the pan. Add the sliced onion and the bay leaf and sauté until the onion softens, about 3 minutes. Add the remaining garlic and piri-piri if using and cook 30–45 seconds until fragrant.
5. Deglaze the pan with the white wine and red wine vinegar, scraping up browned bits with a wooden spoon. Simmer until the sauce reduces by about half and thickens slightly, about 2–3 minutes.
6. Stir in chopped parsley and the remaining 1/2 tsp (2.5 ml) sea salt, taste and adjust seasoning. Return the steaks to the pan for 30–60 seconds per side to coat with sauce and warm through.
7. Serve steaks topped with the garlicky wine-herb sauce and lemon wedges on the side. Traditional accompaniments include boiled potatoes, crusty bread, or simple sautéed greens.
