Tonight we had it along with some more fresh lettuce from our garden. A very successful meal. We don't eat alot of steak here, so it was obviously important enough to put in the blog!
|That's steam coming off of the steak. You know you want some.|
Here is my exclusive interview with the cook....
Q: So Leonor, what goes into your bifana?
A: A ton of sliced and chopped garlic. Sweet paprika, salt, and dry red wine. Marinate overnight but to make it even better, a full 24 hours.
Q: How do you prepare it?
|I cut up the french fries and we baked them with a little salt and pepper.|
Q: How do you serve it?
A: It's supposed to be eaten with French Fries. In Portugal and in Portuguese restaurants a bifana is usually eaten with french fries.
|Delicious. You can see a little bit of the garlic and some of the sauce.|