The famous regional steak from the Azores

The Regional Steak is more than a dish; it is a celebration of the quality of Azorean beef and the perfection of the sauce made with local chili pepper.”

“Our famous Regional Steak was created around 60 years ago by chef Alcides Cabral de Melo as a variation of the English-style steak. Today, it is the dish that defines Azorean gastronomy. The beef used is mostly sourced from the archipelago, raised on lush green pastures—the secret behind its superior quality. This recipe features the famous local chili pepper and garlic from the island of São Miguel, and originally also included the renowned ‘vinho de cheiro’ from São Miguel, adding an unmistakable regional touch

Recipe:

The Meat: 4 sirloin or rump steaks, preferably from the Azores (about 2 cm thick)

The Pepper: Thinly sliced Azorean Pimenta da Terra (pickled local chili peppers)

The Garlic: 6 cloves of garlic

Bay Leaf: 1 bay leaf

The Wine: ½ glass of white wine (nowadays used to replace the traditional vinho de cheiro to make the recipe easier)

Fat: Olive oil and salted butter

Seasoning: Coarse salt

Heat the frying pan very well. Season the meat with coarse salt just before cooking (note that the Pimenta da Terra is already salty). Quickly fry the steaks (about 2 minutes on each side) and set them aside.

In the same pan, add the olive oil, bay leaf, sliced garlic, and the Pimenta da Terra finely cut into strips. Let it gently turn golden. Add the white wine to the hot pan to deglaze the meat juices. Allow it to reduce slightly, then incorporate the cold butter, stirring until you obtain a creamy, glossy sauce, without letting it boil. Plate the steak and immediately spoon the sauce over it!

Served with French fries and a fried egg.