Best 6 Tender Portuguese Steak Recipes

PORTUGUESE STEAK

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.

TENDER PORTUGUESE STEAK

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.

BEEFS PORTUGUESE STYLE

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.

TENDER STEAK

Steps:

• In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat. Pound into meat, turn over and repeat on other side. In a large skillet, brown meat on both sides in oil., Transfer to an 11x7-in. baking dish, reserving pan drippings. Stir remaining flour into skillet until smooth. Gradually add wine. Add the remaining ingredients., Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until meat is tender.

PORTUGUESE BRAISED STEAK & ONIONS

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.

PORTUGUESE GARLIC STEAK SANDWICHES (PREGO NO PAO)

Steps:

• Lay out steaks on a work surface and to be traditional,"nail" the garlic slices into the steak on both sides (about a clove per steak, more if you like).
• If this isn't your style, just push the garlic slices in with your finger.
• In about 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once.
• Remove to a dish and reserve.
• To the skillet add the other 1-1/2 tablespoon butter and the sliced onion.
• Saute until onion is golden, then transfer onions to the same dish as the steaks and reserve.
• Pour the red wine into the skillet used to cook the steaks and onions; scrape up the browned bits and simmer over medium-high heat until liquid is reduced by about half (this doesn't take too long--).
• Return the steaks and onions to this skillet, season with salt and pepper, and cook another minute on both sides of steaks, until warmed through.
• Serve steaks and onions on warmed crusty sandwich rolls.