Ingredients

Equipment Needed

• •Charcoal grill, gas grill, or cast iron grill pan
• •Shallow dish for marinating
• •Meat mallet or heavy pan for pounding

Instructions

1. 1

   Prepare the pork

   If your butcher hasn't done it already, slice the pork into thin steaks, about 1cm thick. Not paper-thin, but thin enough to cook quickly. Lay them flat on a cutting board and pound gently with the heel of your hand or a meat mallet to even out the thickness. This ensures they cook evenly and stay tender.

2. 2

   Build the marinade

   In a shallow dish large enough to hold all the steaks, combine the garlic, white wine, olive oil, bay leaves, paprika, salt, and a generous grinding of pepper. Stir it together. The smell should hit you immediately: garlic, wine, louro. This is the smell of every tasca kitchen in Portugal.

   Use a wine you'd actually drink. Nothing fancy, but decent. If you wouldn't pour it in a glass, don't pour it on your meat.
3. 3

   Marinate the pork

   Lay the pork steaks in the marinade, turning to coat both sides. Press the garlic pieces onto the meat. Cover and refrigerate for at least 4 hours, or overnight if you have the time. Turn them once or twice if you remember. The wine and garlic need time to work their way into the meat. Não tenhas pressa.

   Overnight is better. Avó Leonor would start this before bed and grill it for lunch the next day. The flavors deepen with time.
4. 4

   Bring to room temperature

   Remove the pork from the refrigerator 30 minutes before cooking. Cold meat on a hot grill seizes up and cooks unevenly. Let it come to room temperature while you heat the grill.

5. 5

   Heat the grill

   Get your grill screaming hot. Charcoal is ideal, the way it's done at every churrasqueira in Portugal, but a gas grill or cast iron grill pan works too. You want high, direct heat. Clean and oil the grates. The meat should sizzle the moment it touches the surface.

   If using a grill pan indoors, turn on your exhaust fan. This will smoke. That's the point.
6. 6

   Grill the febras

   Shake off the excess marinade but leave the garlic clinging to the meat. Lay the steaks on the hot grill and don't touch them. Let them char, 2 to 3 minutes per side. You want dark grill marks and slightly charred edges. The thin cut means they cook fast. Don't walk away. Don't overcook them or they'll turn to leather.

7. 7

   Rest and serve

   Transfer to a warm platter and let rest for 2 minutes. Drizzle with fresh olive oil, the good stuff, straight from the bottle. Serve with lemon wedges on the side. Batatas fritas are traditional, or rice and a simple salad of tomatoes and onions dressed with azeite and vinegar. Pão on the table, always.

Chef Tips

• •Ask your butcher to slice the pork thin, about 1cm. If they give you thick steaks, you'll end up with raw centers or overcooked edges. Thin is non-negotiable.
• •The marinade works on pork leg too, which has more flavor than loin but needs the tenderizing effect of the wine. Avó Leonor preferred leg for this reason.
• •Save some of the marinade before adding the raw pork. Simmer it briefly and spoon it over the cooked meat for extra garlic flavor.
• •If you don't have a grill, a cast iron pan over high heat works. Get it smoking hot. Don't crowd the pan or the meat will steam instead of sear.

Advance Preparation

• •The pork must marinate for at least 4 hours. Overnight is better, up to 24 hours.
• •Bring the meat to room temperature 30 minutes before grilling.
• •This dish is best served immediately. Febras don't reheat well; they dry out. Cook only what you'll eat.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)