Steak Sandwich

Bife Ana

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Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

  • About

This has to be in this book; it’s the only dish to have been on the menu at the Eagle every single day since we opened. When notions of having a pub first arose, a steak sandwich was just about the first item to appear on the business plan’s menu. Not just any steak sandwich, but the one I remembered eating almost daily whilst a teenager home on school holidays in Mozambique.

Not to be confused with the Portuguese fried pork escalope of the same name, this (beef) steak sandwich is named after Dona Ana, a larger-than-life mafiosa who owned a cattle ranch, bakery and bar. The bakery and ranch provided the primary ingredients for the huge pregos – the real (Portuguese) name – served in the bar.

Ingredients

Method