Bifinhos De Alcatra Ao Molho De Alho C/ Camarão Recipe

Prepare the Sirloin Steak

Trim any excess fat from the sirloin steak and cut it into thin slices (approximately 1/2 inch thick). Season the slices with salt and black pepper.

Prepare the Shrimp

If not already done, peel and devein the shrimp. Rinse them under cold water and pat dry with paper towels.

Cook the Sirloin Steak

In a large skillet, heat 1 tablespoon of olive oil and 25g of butter over medium-high heat. Add the sliced sirloin steak to the skillet and sear for about 3-4 minutes on each side until browned and cooked to your liking. Remove the steak from the skillet and set aside.

Cook the Shrimp

In the same skillet, add another tablespoon of olive oil and the remaining butter. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Remove shrimp and set aside with the steak.

Make the Garlic Sauce

In the same skillet, pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce for about 3-4 minutes. Then stir in the heavy cream and let it cook for another 2-3 minutes until it thickens slightly.

Combine

Return the cooked sirloin steak and shrimp back to the skillet with the garlic sauce. Toss to coat everything evenly and heat through for another 2 minutes. Stir in the chopped parsley before serving.