Sirloin steak Mirandesa

Cut the meat into four 3 to 4 cm thick loaves of about 300 g each.
Place the meat on the grill without any seasoning. Then season with coarse salt to taste.
When small drops of blood start to appear on the surface, turn the meat, without mincing, in order to keep it juicy.
Note that the meat should only be turned once. Traditionally, the meat is served underdone, but the time that you will leave it on the grill depends on your personal taste, depending on whether you prefer the good or rare.
When turning the meat, the heat must be strong, so that a crust is created that prevents the internal juices from leaving. However, the crust should not be thick, so that the heat penetrates the meat evenly; otherwise, it would be burnt on the outside and badly grilled on the inside.
When the meat is ready, remove it and place it on a platter, keeping it close to the heat, to let the sauce drain, which will then be used.
For the sauce, start by mincing the garlic clove. Stir all the ingredients well and finally add the meat sauce.
Accompany the meat with boiled potatoes and sautéed greens. The potatoes are drizzled with some of the sauce used in the meat