Steak Oswaldo Aranha

Steak Oswaldo Aranha

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

Oswaldo Aranha was a Brasilian politician and diplomat who was fond of a restaurant called Cosmopolita in Rio. He was also a keen cook, and always asked for his steak with lots of fried garlic on top. Soon the waiters started referring to this as Steak Oswaldo Aranha, and it became a dish in its own right. You can use any type of steak, but we like the nice shape of rib-eye.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
2 tablespoons butter
4 rib-eye steaks
4 garlic cloves, thinly sliced
small handful flat-leaf parsley, finely chopped
sea salt
freshly ground black pepper

Method

  1. Place a large heavy-based (preferably cast iron) frying pan over a high heat. Add the olive oil and 1 tablespoon butter and swirl the fats together as the butter melts. Season the steaks liberally with salt and pepper, then cook for 2–4 minutes on each side, depending on their thickness and how you like them cooked. Try not to overcrowd the pan, or you’ll end up stewing them. It’s better to fry them in batches if your pan isn’t wide enough. Remove the steaks and leave to rest for a few minutes.
  2. Meanwhile, heat the remaining butter in another small pan and add the garlic slices. Fry over a medium-low heat until golden and crisp. Do not leave it unattended, as garlic can turn from golden to black in a matter of seconds. Once golden, tip the garlic and melted butter into a bowl.
  3. To serve, place the steaks on warmed plates, then spoon over the crispy garlic slices and butter. Sprinkle over a little chopped parsley and serve immediately. We like them with sweet potato fries and toasted farofa.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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