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Ingredients

• ¾ lb beef sirloin steak or thin-cut strip
• 4 whole garlic cloves
• 2 whole fresh hot chili peppers (like jalapeño or bird's eye)
• 2 whole Portuguese rolls or crusty ciabatta
• ¼ cup white wine or dry white vermouth
• 1 whole bay leaf
• 3 tablespoon olive oil

Instructions

1. 1

   Place the beef on a cutting board, then slice it lengthwise (along the grain direction) as thin as you can—the slices should be slightly thicker than a dime. Pat them dry with paper towels.

2. 2

   Crush 2 garlic cloves with the side of a knife, leaving them in large pieces; slice the other 2 garlic cloves into very thin rounds, about the thickness of a coin.

3. 3

   Slice the chili peppers lengthwise in half, then scrape out the seeds with a small spoon (keep the pepper halves for serving later).

4. 4

   Slice each roll in half horizontally, then pull out a little of the soft interior from the bottom half to make room for the beef.

5. 5

   Pour 0.25 cup wine into a small bowl, add the 2 crushed garlic cloves and the bay leaf, then stir to combine.

6. 6

   Arrange the sliced beef on a shallow plate or into a zip-top bag, pour the marinade over it, and let it sit for 5–10 minutes while you prepare the pan.

7. 7

   Heat a large skillet over medium-high heat and add 2 tablespoons olive oil; when the oil shimmers and slides quickly when you tilt the pan, about 90 seconds, you are ready.

8. 8

   Working in batches so the pan is not crowded, lift the beef slices out of the marinade one at a time and lay them flat in the hot pan in a single layer.

9. 9

   Let the first batch cook without moving it for 60–90 seconds until the underside turns deep golden brown (like caramel), then flip each slice with tongs and cook the other side for 30–45 seconds.

10. 10

    Transfer the cooked beef to a warm plate, then repeat batches with the remaining beef slices until all are seared and golden.

11. 11

    In a small bowl, combine the sliced garlic rounds, 1 tablespoon olive oil, and a pinch of salt; stir and set aside.

12. 12

    Place the roll bottoms cut-side up on two serving plates, then brush the garlic oil evenly across the inside of each bottom half.

13. 13

    Pile half of the seared beef slices onto each bottom half, mounding it neatly in the center.

14. 14

    Top each sandwich with the roll top, then place a chili pepper half on the side of each plate for eating alongside.

Tools you’ll need

• cutting board
• sharp knife
• paper towels
• small spoon
• small bowl
• shallow plate or zip-top bag
• 12-inch skillet
• kitchen tongs
• warm serving plate

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