Best 7 Portuguese Style Steak Recipes

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**Portuguese Steak: A Journey Through Flavorful Traditions**

In the realm of culinary arts, Portuguese steak stands as a beacon of tradition and delectable flavors. With its origins deeply rooted in the vibrant culture of Portugal, this dish embodies the essence of hearty and comforting cuisine. As you embark on a culinary adventure with our comprehensive guide, you'll discover two distinct yet equally enticing recipes that capture the true essence of Portuguese steak.

Our first recipe, **Portuguese Steak with Red Wine Sauce**, takes you on a journey through the heart of Portugal's culinary heritage. Tender pieces of steak are lovingly marinated in a symphony of red wine, garlic, bay leaves, and a touch of piri piri for a hint of spice. Seared to perfection, the steak is then enveloped in a rich and flavorful red wine sauce, creating a dish that tantalizes the taste buds with every bite.

For those seeking a more modern interpretation, our second recipe, **Portuguese Steak with Piri Piri Sauce**, offers an exciting twist on the classic. This recipe features succulent steak marinated in a vibrant blend of piri piri, garlic, and olive oil, imparting a delightful kick that lingers on the palate. Grilled to perfection, the steak is served with a creamy piri piri sauce, adding a layer of richness and complexity that takes the dish to new heights.

Both recipes are meticulously crafted to honor the authenticity of Portuguese cuisine while providing a delightful culinary experience. Whether you prefer the traditional elegance of red wine sauce or the vibrant heat of piri piri, these recipes will leave you craving for more. So, gather your ingredients, fire up your stove or grill, and let the enticing aromas of Portuguese steak fill your kitchen as you embark on this delicious journey.

Let's cook with our recipes!

PORTUGUESE STEAK



Portuguese steak image

Want to prepare a different and special meal with beef steaks? Try to prepare Portuguese steaks with the traditional flavor of the ham that gives a special touch to your dish. Bon appetit!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Beef steaks, ham, olive oil ,white wine HOW TO MAKE PORTUGUESE STEAK: Season the steaks with a little salt and pepper. Cut the ham slices into thin strips. Heat the olive oil in a skillet. Fry the ham strips on both sides over medium-low heat until they turn slightly golden, about 3 to 4 minutes. When they are fried, place them on a dish with absorbent paper and set aside. Add the steaks to the skillet and fry them on both sides over medium-low heat for about 7 to 8 minutes. Remove the steaks from the frying pan and set aside on a plate. Add the white wine, bay leaf, the unpeeled crushed garlic and the mustard to the skillet and cook over medium-low heat about 2 to 3 minutes. Turn off the heat, place the ham strips over the steaks and drizzle with the sauce. Serve with french fries cut into slices. YOU MAY ALSO LIKE: - Beef steaks with fries - Steaks with lemon and honey - Fried steaks with fried egg - Stewed steaks

Provided by Pedro Barbosa

Categories     Meat, Quick & easy, Recipes, Typical Portuguese dishes

Time 20m

Yield 2

Number Of Ingredients 9

2 beef steaks (about 250 grams (8 3/4 ounces))
Ham slices (about 50 grams (1 3/4 ounces))
A drizzle of olive oil
4 cloves of garlic
50 ml (1/4 cup) white wine
1 bay leaf
2 tablespoons mustard
Pepper (to taste)
Salt (to taste)

Steps:

  • Season the steaks with a little salt and pepper. Cut the ham slices into thin strips.
  • Heat the olive oil in a skillet. Fry the ham strips on both sides over medium-low heat until they turn slightly golden, about 3 to 4 minutes. When they are fried, place them on a dish with absorbent paper and set aside.
  • Add the steaks to the skillet and fry them on both sides over medium-low heat for about 7 to 8 minutes. Remove the steaks from the frying pan and set aside on a plate.
  • Add the white wine, bay leaf, the unpeeled crushed garlic and the mustard to the skillet and cook over medium-low heat about 2 to 3 minutes, stirring occasionally.
  • Turn off the heat, place the ham strips over the steaks and drizzle with the sauce. Serve with french fries cut into slices.

Nutrition Facts : Portuguese steak Nutrition facts Serves 2 Per Serving % DAILY VALUE Calories 416 Total Fat 20.5 g(31%) Saturated Fat 5 g(24%) Cholesterol 126 mg(42%) Sodium 489 mg(20%) Total Carbohydrate 7.5 g(3%) Protein 45.5 g

PORTUGUESE STEAK



Portuguese Steak image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 8h45m

Yield 6 servings

Number Of Ingredients 22

1/4 cup grapeseed oil
8 pounds veal bones (joints preferred)
24 cups (6 quarts) ice water
8 ounces onions, roughly chopped
4 ounces carrots, peeled and roughly chopped
4 ounces celery, roughly chopped
One 6-ounce can tomato paste
8 cups red wine
5 sprigs fresh thyme
1 bay leaf
Kosher salt and freshly ground black pepper
3 pounds russet potatoes, well scrubbed
16 cups (1 gallon) vegetable oil
Kosher salt and freshly ground black pepper
2 tablespoons white vinegar
12 large eggs
Six 8-ounce New York strip steaks
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil
Six 3-ounce ham steaks (1/4 inch thick), fat trimmed
2 tablespoons butter, for finishing demi-glace

Steps:

  • For the demi-glace: Preheat the oven to 450 degrees F.
  • Pour the oil into a metal roasting pan and put it in the oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out in the roasting pan and cook until browned, turning the bones occasionally so they brown evenly, 30 to 45 minutes.
  • Using tongs, transfer the bones to a stockpot large enough to accommodate the bones and more. (Use tongs so that you do not pour any fat into the stockpot; reserve the fat in the pan.) Add the ice water to the pot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer, skimming the surface of the stock occasionally to remove any fat or impurities.
  • While the stock is simmering, discard all but about 1/4 cup of the fat in the roasting pan. Heat the pan on the stovetop over high heat until hot. Add the onions and carrots and caramelize to a golden brown. Add the celery and cook for another 10 minutes. Stir in the tomato paste and cook until the tomato paste turns a brick red color (about 15 minutes), stirring regularly. Stir 1 cup of the red wine into the onion, carrot and celery mixture (the mirepoix) and set aside.
  • After the stock has simmered for 4 hours, add the mirepoix mixture, thyme and bay leaf. Bring the stock back up to a simmer and continue to cook for another 2 hours.
  • In a separate pot, bring the remaining 7 cups red wine to a boil and reduce by one-half.
  • Strain the finished stock through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil and then reduce the heat to a hard simmer. Reduce the stock until it's about 8 cups and thick enough to coat the back of a spoon, 30 to 45 minutes. Season with salt and pepper and then strain the sauce though a chinois again.
  • For the French fries: Cut the potatoes (with the skins on) into batons the length of the potato (1/4 inch by 1/4 inch by 2 inches). Put the cut potatoes directly into a large bucket filled with water. Run cold water over the cut potatoes until the water flowing over the bucket runs clear.
  • In a large pot or table-top fryer, heat the oil until a deep-fry thermometer inserted in the oil registers 250 degrees F. Line a baking sheet with paper towels
  • Cook the potatoes in batches just long enough to make them tender but not give them any color, 4 to 5 minutes. Transfer the blanched fries to the prepared pan and spread them out in a single layer to cool.
  • For the poached eggs, steak and ham: Combine 8 cups water and the vinegar in a saucepan and heat to 180 degrees F. Poach 4 eggs at a time by cracking the eggs and gently lowering each egg into the water. Once the eggs have turned completely white, use a slotted spoon to gently release any eggs that are stuck to the bottom of the pan. Allow the eggs to cook for 3 minutes. Continue with the remaining eggs.
  • Reheat the French fry oil to 350 degrees F (to fry the potatoes a second time just before serving).
  • While the eggs are poaching, season the steaks with the salt and pepper. Heat a skillet over high heat until it just begins to smoke. Add the grapeseed oil to the skillet followed by the steaks, making sure not to overcrowd the pan; cook in batches if you have to. Cook the steaks for 3 to 4 minutes on the first side, and then flip. Cook for another 3 to 4 minutes on the second side for medium-rare to medium steaks (depending on the thickness). Remove the steaks and allow them to rest for 5 minutes.
  • While the steaks are resting, sear the ham pieces in the skillet on both sides, 1 to 2 minutes on each side.
  • Cook the fries in batches in the hot oil until they are golden brown and crispy, 3 to 4 minutes. Drain on paper towels and toss in a bowl with salt and pepper.
  • To plate: Heat about 1 1/2 cups of the demi-glace in a pan and add the butter. Remove from the heat and stir in the butter until combined.
  • Place a steak on each plate. Pour 1/4 cup of sauce over each steak. Place a piece of ham on top of the sauce and then top with 2 poached eggs. Top each plate with fries.

PORTUGUESE STYLE STEAK



Portuguese Style Steak image

This is a great dinner, you can have with an egg on top with home fries, pour some of the sauce over the fries, it's very good. and some warm bread. Yum Yum. enjoy.

Provided by Anna P.

Categories     Steak

Time 7h

Yield 4 serving(s)

Number Of Ingredients 7

4 london broil beef or 4 sirloin strip steaks
1 large onion, sliced
1 cup white wine
1 teaspoon crushed red pepper flakes
1 -2 garlic clove, chopped
1 tablespoon paprika
1 teaspoon salt

Steps:

  • Marinate steaks for 6 hours, in large skillet fry steak and onions together, after 20 minutes, pour marinade in skillet, cook until absorbed.

TENDER PORTUGUESE STEAK



Tender Portuguese Steak image

Make and share this Tender Portuguese Steak recipe from Food.com.

Provided by ellie_

Categories     Steak

Time 1h

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon red wine vinegar
1 garlic clove, minced
2 (8 ounce) beef tenderloin steaks (1 inch thick)
salt
pepper
1 tablespoon butter
1 tablespoon olive oil
1/2 cup red wine
1 1/2 teaspoons tomato paste
2 tablespoons butter, cut into pieces, room temperature
2 slices prosciutto, chopped
2 tablespoons parsley

Steps:

  • In a small bowl combine vinegar and garlic. Let stand 10 minutes.
  • Pat steaks dry and then sprinkle with salt and pepper on both sides.
  • Rub vinegar mixture into steaks. Let stand at room temperature for 10 minutes (or cover with plastic wrap and refrigerate for up to one hour).
  • In a skillet over medium heat melt butter with oil.
  • Add steaks and cook to desired doneness (5-10 minutes per side). Transfer steaks to plates and cover with foil to keep warm.
  • Pour off fat from skillet.
  • Put skillet on high heat and stir in wine, scraping up browned bits. Boil for 3 minutes or unti it is syrupy.
  • Whisk in tomato paste. Remove from heat.
  • Whisk in remaining 2 tablespoons butter (1 piece at a time), incorporating in sauce.
  • Stir in prosciutto and parsley.
  • Spoon sauce over steaks.

PORTUGUESE BRAISED STEAK & ONIONS



Portuguese braised steak & onions image

In Portugal this braise would be served with fried potatoes or rice, but it goes just as well with a pillow of buttery mash

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h35m

Number Of Ingredients 11

2 tbsp olive oil
4 braising steaks , about 200g/8oz each
4 tbsp red wine vinegar
3 onions , finely sliced
3 garlic cloves , finely chopped
½ tsp paprika
100ml red wine
400g can chopped tomato
1 tsp tomato purée
2 bay leaves
chopped coriander , to serve

Steps:

  • Heat oven to 140C/120C fan/gas 1. Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.
  • Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.

Nutrition Facts : Calories 430 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.46 milligram of sodium

BEEFS PORTUGUESE STYLE



Beefs Portuguese Style image

This is a recipe that I got from my mother-in-law. She doesn't measure, so it took me a while to get it close. The gravy is close to the one they use in Portuguese restaurants.

Provided by DARMYST

Categories     World Cuisine Recipes     European     Portuguese

Time 30m

Yield 6

Number Of Ingredients 8

¾ cup red wine
¼ cup water
10 cloves garlic, chopped
1 tablespoon chile paste
½ teaspoon white pepper
½ teaspoon salt
6 (4 ounce) beef tenderloin steaks
⅓ cup vegetable oil

Steps:

  • In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
  • In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
  • Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 4 g, Cholesterol 80.5 mg, Fat 38.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 12.6 g, Sodium 271.9 mg, Sugar 0.7 g

PORTUGUESE STEAK



Portuguese Steak image

This is a very popular recipe in this area where the population is mostly of Portuguese decent. A gal I work with, who is from the Azores gave me this one.

Provided by CookstoRelax

Categories     Steak

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

4 steaks, 1/2 inch thick (sirloin or rib eye work very well)
8 sliced garlic cloves (thinly sliced)
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon chopped parsley
1 bay leaf, crumbled
1 cup red wine
2 tablespoons butter
2 tablespoons olive oil
1/2 cup heavy cream
4 eggs (optional)
1 marinated roasted red pepper (optional)

Steps:

  • Mash the garlic with the salt. Mix in the pepper,parsley, and bay leaf,forming a paste. Season the steaks on both sides with the paste.place in a deep sided dish.
  • Slowly pour the wine over the meat and marinate at least 2 hours(better overnight).
  • Reserving the marinade remove steaks . Heat the butter and oil in large skillet over med-high heat. Fry the steaks 3 minutes each side.Remove to a clean plate and cover to keep warm.
  • Add the reserved marinade to the hot pan and deglaze the browned bits . Remove from heat and quickly whisk in the cream. Place over med-low heat. Return the steaks to the pan and cook about three minutes. Sauce will thicken.
  • While the steaks are cooking fry the eggs in a separate pan.
  • Plate the steaks placing a fried egg on top of each, followed by a red pepper. Pool some sauce around the steak and serve with fried potatoes.
  • A traditional Portuguese meal.

Nutrition Facts : Calories 273.2, Fat 23.6, SaturatedFat 11.4, Cholesterol 56, Sodium 1800.5, Carbohydrate 4.6, Fiber 0.2, Sugar 0.5, Protein 1.1

Tips:

  • Use high-quality steak for the best results. Look for a steak that is well-marbled and has a good amount of fat.
  • Make sure the steak is at room temperature before cooking. This will help it cook evenly.
  • Season the steak generously with salt and pepper before cooking. You can also add other spices, such as garlic powder, onion powder, or paprika.
  • Cook the steak over high heat until it reaches your desired doneness. For a rare steak, cook for 2-3 minutes per side. For a medium-rare steak, cook for 3-4 minutes per side. For a medium steak, cook for 4-5 minutes per side. For a well-done steak, cook for 5-6 minutes per side.
  • Let the steak rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the steak.
  • Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Portuguese-style steak is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful marinade and tender, juicy meat, this steak is sure to be a hit with your family and friends. So next time you're looking for a new steak recipe, give Portuguese-style steak a try. You won't be disappointed!

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