Portuguese · intermediate
Portuguese Bay Leaf And Garlic Seared Steak With Potato Rounds
Tender beef steaks seared with dried bay leaves and garlic, served over golden fried potato rounds with a tangy pan gravy.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
- 02
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.
- 03
Pat the beef steaks dry with paper towels and season both sides evenly with salt and black pepper.
- 04
Add the remaining tablespoon of olive oil to the hot skillet, then lay in the steaks alongside whole bay leaves and thinly sliced garlic.
- 05
Sear the steaks for 3 to 4 minutes per side for medium-rare, spooning hot infused oil over the top as they cook.
- 06
Transfer the seared steaks to rest on top of the crispy fried potato rounds.
- 07
Reduce heat to medium, pour beef broth, Dijon mustard, and apple vinegar into the skillet, scraping up browned bits on the bottom.
- 08
Simmer the pan gravy for 2 minutes until glossy and slightly thickened, then pour over the steaks and potatoes.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.