A delightful twist on the classic Portuguese steak, featuring a rich prosciutto-infused sauce.
Combine the red wine vinegar and minced garlic in a small bowl and let it sit for 10 minutes.
Letting the garlic infuse in the vinegar enhances the flavor of the marinade.
Pat the steaks dry with paper towels and season both sides with salt and freshly ground black pepper.
Drying the steaks helps achieve a better sear during cooking.
Rub the vinegar mixture onto the steaks and let them rest at room temperature for 10 minutes.
Allowing the steaks to rest with the marinade enhances their flavor.
Heat the butter and olive oil in a skillet over medium heat until melted and hot.
Using a combination of butter and oil prevents the butter from burning.
Cook the steaks in the skillet to your desired doneness, about 5-7 minutes per side. Remove and keep warm.
Use a meat thermometer to ensure the steaks are cooked to your preferred doneness.
Pour off excess fat from the skillet and return it to high heat. Add the red wine and deglaze the pan, scraping up any browned bits.
Deglazing the pan adds depth of flavor to the sauce.
Stir in the tomato paste and cook for 1 minute. Remove from heat and whisk in the remaining butter, one piece at a time.
Adding the butter gradually creates a smooth and glossy sauce.
Stir in the prosciutto and parsley into the sauce.
Adding the prosciutto at the end preserves its texture and flavor.
Serve the steaks on plates and spoon the sauce over them. Garnish with additional parsley if desired.
Serving the steaks immediately ensures they remain warm and juicy.
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