Classic Fatányéros with Beef Sirloin | With crispy cockscomb bacon and golden-brown potatoes

Peel the potatoes, cut them into wedges or rounds, rinse them in cold water, and dry them thoroughly with a kitchen towel.

Cut the smoked bacon into finger-thick slices, then make closely spaced cuts down to the rind to create the characteristic cockscomb shape. Crush the garlic. Pat the beef sirloin steaks dry with paper towels, lightly score the edges to prevent them from curling during cooking, and season both sides with salt and freshly ground black pepper.

Melt 30 g of lard in a large, heavy skillet over medium heat and add the scored bacon slices. Fry both sides until crispy and golden-red, and until the cockscombs open up nicely. Remove them, dust the edges of the cockscomb bacon with sweet paprika, and keep warm.