Add 100 ml of tomato pulp, 2 tablespoons of red pepper paste and mustard, and 1 tablespoon of ketchup. Mix well and let the flavors cook together for 1–2 minutes.

Add 250 ml of white wine and the can of beer, and let it simmer for 10 minutes to evaporate as much of the alcohol as possible.

Season with salt and piri-piri sauce to taste. Keep in mind that the red pepper paste is already salty, so be careful not to add too much salt.

Remove the bay leaves and blend the sauce with an immersion blender until there are no pieces of onion or garlic left. Taste and adjust the seasoning.

Add the 700 g of bifanas, one at a time, separating them so that they can all cook at the same time.

Let them cook for 10–15 minutes over medium heat, until completely cooked and coated in the sauce. The sauce should cover the bifanas, as shown in the image below. If there isn't enough sauce, add a little boiling water.

Once they are ready, remove from the heat and serve in a bijou bread roll, generously drizzling with the sauce.