Season the prime striploin steaks with salt and black pepper. Heat olive oil in a skillet over high heat and sear the steaks for about 4-5 minutes on each side for medium-rare. Let them rest for a few minutes before slicing.

Esparregado

Make the Esparregado

In a pot, heat olive oil and sauté minced garlic until fragrant. Add the kale or spinach and cook until wilted. Stir in cream and nutmeg, and cook until heated through. Blend until smooth and set aside.

Frites

Prepare the Frites

Peel and cut the potatoes into thin strips. Heat vegetable oil in a deep fryer or large pot. Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.

Bistreto Sauce

Make the Bistreto Sauce

In a saucepan, melt butter and sauté finely chopped shallot until translucent. Add tomato paste and cook for 2 minutes. Pour in red wine and let it reduce slightly. Add beef broth and simmer for 10 minutes, season with salt and black pepper to taste.