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Pork steaks “a la hasapa (butcher’s)” and baked potatoes “a la fried”!

February 6, 2011

I can’t exactly translate the more colloquial greek version of the word “butcher” in english, but I’ll try to give you the sense it gives you when you hear it:

 “Hasapa”. A heavy smell of a sheepfold surrounds you, you can imagine a butcher with a blood stained white apron cutting big pieces of meat with his chopper and all these brutal scenes along with the very french “a la”!!

 I don’t know if you can understand any of these, but I’ll tell you that:

These steaks may be just grilled ones, but the tomato sauce makes the difference! I added a few potatoes that were baked with the meat and were cut like fried ones!

The chef Alexandros Giotis, says that you can bake the steaks along with the sauce, but that is not suggested if you don’t want your steak to be like boiled one.



  • 4 pork steaks
  • As many potatoes (cut like fried ones) as you want to fill your pan
  • 1 can of chopped tomatoes –I used juice
  • 1 glass red wine
  • 1 smashed garlic clove
  • 1 finely chopped onion
  • 2 pinches of allspice
  • Salt, pepper
  • Olive oil


  1. Preheat grill at 428ο F. Wash well the steaks, put them in a pan along with the cut potatoes, sprinkle with salt, pepper and olive oil all over and mix well with your hands. Bake the stakes as much as you like. In my case the potatoes baked at the same time, if not in your case, remove them and let the steaks a few minutes more.
  2. In the meanwhile, make the sauce: in a small pot, pour a few drops of olive oil and the onion and garlic and let them brown. Add wine, let it boil away a few seconds and add allspice, salt and pepper. After 4-5’ add the tomatoes and let the sauce boil in medium heat until it thickens.
  3. When the steaks are almost done, pour the sauce all over them and let them in the oven for 3-4’. (If you had removed the potatoes, add them in the pan with the steaks and cover them with the sauce too. If the sauce is too thick, thin it with a little bit of wine or water).

 Eat the steaks hot.

Make deep dips with fresh bread in the sauce.

Drink the rest of the wine.

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