Editorial sample recipePortugueseintermediatehalaldairy-freegluten-free

Portuguese Bay Leaf And Garlic Seared Steak With Potato Rounds

Name: Portuguese Bay Leaf And Garlic Seared Steak With Potato Rounds
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 4 piece beef sirloin steaks, 180g each; 4 medium Yukon Gold potatoes, peeled and sliced into 6mm rounds; 6 clove garlic cloves, sliced thin; 4 whole dried bay leaves; 1 tbsp Dijon mustard, halal certified; 150 ml beef broth, halal certified; 1 tbsp apple vinegar; 4 tbsp olive oil

Tender beef steaks seared with dried bay leaves and garlic, served over golden fried potato rounds with a tangy pan gravy.

Prep: 20 min
Cook: 25 min
Total: 45 min

Technique to learn

Aromatic Fat Infusion

Searing steak alongside whole garlic slices and bay leaves to temper the hot fat with herbal and sweet notes during pan frying.

Instructions

Step 1: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Step 2: Add the potato rounds in a single layer and fry for 5 to 6 minutes per side until golden brown and crisp; transfer to a plate and keep warm.

Step 3: Pat the beef steaks dry with paper towels and season both sides evenly with salt and black pepper.

Step 4: Add the remaining tablespoon of olive oil to the hot skillet, then lay in the steaks alongside whole bay leaves and thinly sliced garlic.

Step 5: Sear the steaks for 3 to 4 minutes per side for medium-rare, spooning hot infused oil over the top as they cook.

Step 6: Transfer the seared steaks to rest on top of the crispy fried potato rounds.

Step 7: Reduce heat to medium, pour beef broth, Dijon mustard, and apple vinegar into the skillet, scraping up browned bits on the bottom.

Step 8: Simmer the pan gravy for 2 minutes until glossy and slightly thickened, then pour over the steaks and potatoes.

Cooking tips

Ensure steaks are at room temperature before searing to achieve an even crust without overcooking inside.
Discard bay leaves before eating as they are used purely for aromatic infusion.
Original home-cooking adaptation inspired by Portuguese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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