1 lb of thinly sliced pork steaks2 garlic cloves3/4 cup of white wineOlive oil (to taste)1 tablespoon of margarine1 bay leafParsley (to taste)Salt (to taste)Red pepper sauce (to taste)
Preparation
Place the steaks in a bowl and season them with the cloves of chopped garlic, the white wine, the bay leaf and pepper and salt, mix well and set aside for 30 minutes.
Drain the steaks and keep the marinade.
In a frying pan with olive oil (to taste) and the margarine, fry the steaks/bifanas on both sides, once done, store them in a warm place.
Add the marinade to the frying pan and boil until the alcohol evaporates, add the steaks to the frying pan again and let it simmer a little.
Serve with chopped parsley on top and accompany with white rice or on a bun.