Portuguese Steak Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

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.

More about "portuguese steak recipes"

BITOQUE RECIPE (PORTUGUESE-STYLE STEAK WITH EGG)
WEB May 24, 2021 This Bitoque recipe features an 8-ounce lean steak that's topped with a garlic-wine sauce and sunny-side up egg.
From crumbsnatched.com
  • Pat the steaks dry, and season them with salt, pepper, paprika, onion powder, and garlic powder. Place the steaks in a bowl and cover the bowl with plastic wrap. Let the seasoned steaks marinate in the refrigerator for at least 1 hour, or overnight.
  • Remove the steaks from the refrigerator and let them rest at room temperature for 15-20 minutes prior to searing them. While the steaks are resting, prepare the slurry by whisking the cornstarch and water together in a small bowl or liquid measuring cup.
  • p id=”instruction-step-3″>3. Pre-heat a large cast iron skillet over a high-flame. Once you start to see smoke rising from the skillet, brush the skillet with 2 tablespoons of olive oil . Sear each steak for 1-2 minutes on each side. Once seared on both sides, transfer the steaks to a plate, and cover the plate with foil to keep the steaks warm.
  • d=”instruction-step-4″>4. Turn the flame under the skillet all the way down and pour the wine in to de-glaze the skillet. Loosen any bits from the bottom of the pan using wooden spoon or rubber spatula. Add the butter, sliced or minced, garlic and sweet peppers to the skillet and continue to stir until the butter melts. Pour in in the water/cornstarch slurry, give one last stir, and let the sauce simmer for about 5 minutes on the lowest heat setting. Turn the flame off and stir in the chopped cilantro.
See details


BITOQUE DE VACA - PORTUGUESE STEAK WITH EGG ON HORSEBACK

From wetravelportugal.com
5/5 (161)
Category Dinner, Lunch
Cuisine Portuguese, Spanish
Published May 14, 2023
See details


PORTUGUESE HOUSE STEAK (BIFE A CASA) RECIPE
WEB Apr 18, 2016 Preparation. Season the steaks with salt and pepper and let marinade overnight or for at least 1 hour. Fry potatoes in hot oil, drain, …
From portugueserecipes.ca
5/5 (111)
Total Time 25 mins
Category Beef Recipes
See details


PORTUGUESE STEAK AND EGGS RECIPE BY ROCHELLE …
WEB Oct 7, 2013 By Rochelle Ramos. Steak and eggs, French fries and creamy zingy mustard sauce. It all comes together to make the Portuguese version of my favorite breakfast dish; bitoque com molho. Except this …
From honestcooking.com
See details


PORTUGUESE BITOQUE (STEAK) RECIPE
WEB Views: 1314. Print This Recipe. Share this Recipe on: Portuguese bitoque (steak) recipe, a delicious meal featuring steak, fries, rice, egg, and a savory sauce. Get Portuguese ingredients. Begin by browning the …
From portugueserecipes.ca
See details


PORTUGUESE STEAK - KENMARE FOODIE
WEB So as the storms roll in from the Atlantic this weekend you can try to bring a little sunshine to your life with this recipe for Portuguese Steak…a jug of Sangria is good for the soul …
From kenmarefoodies.com
See details


CARAVELA PORTUGUESE STEAK RECIPE (STEP-BY-STEP INSTRUCTIONS)
WEB Jun 20, 2024 The Caravela Portuguese steak recipe uses sirloin steak seasoned with salt, white pepper, and red wine vinegar. The dish is served with a fried egg on top and …
From carnivorestyle.com
See details


PORTUGUESE STEAK RECIPE
WEB Marinate steaks for 6 hours, in large skillet fry steak and onions together, after 20 minutes, pour marinade in skillet, cook until absorbed. Enjoy with an egg on top and with home …
From portugueserecipes.ca
See details


LISBON STYLE STEAK RECIPE - PORTUGUESE RECIPES
WEB Oct 4, 2016 A tender and delicious Portuguese Lisbon style steak best served with mashed potatoes, fries or a salad.
From portugueserecipes.ca
See details


STEAK AND EGG PORTUGUESE STYLE (BIFE A PORTUGUESA)
WEB Oct 23, 2019 This steak and egg recipe is one of the most recognized Portuguese dishes and it's served at many Portuguese restaurants in and outside of Portugal. …
From portuguesepantry.com
See details


RECIPE: BIFE à PORTUGUESA, PORTUGAL’S SAUCY …
WEB Mar 31, 2023 Recipe: Bife à Portuguesa, Portuguese-style steak. This is, more or less, how Chef Manuel Fernandes makes Portuguese-style steak at Café de São Bento. We’ve shifted the addition of bay leaf and garlic …
From culinarybackstreets.com
See details


PORTUGUESE STEAK RECIPE | FOOD FROM PORTUGAL
WEB Apr 23, 2013 HOW TO MAKE PORTUGUESE STEAK. Step 1: Season the steaks with a little salt and pepper. Cut the ham slices into thin strips. Step 2: Heat the olive oil in a skillet. Fry the ham strips on both sides …
From foodfromportugal.com
See details


STEAK PORTUGUESE STYLE (BIFE ‘A PORTUGUESA) – JOSEPH …
WEB Nov 9, 2020 Steak Portuguese Style (Bife ‘a Portuguesa) By Joseph Resendes. November 9, 2020. No Comments. I suppose you could describe this as the Portuguese version of “Steak Frites” and what is …
From josephcooks.com
See details


10 BEST PORTUGUESE STEAK RECIPES | YUMMLY
WEB The Best Portuguese Steak Recipes on Yummly | Portuguese Steak, Portuguese Steak & Egg, Portuguese Garlic Steak Sandwich.
From yummly.com
See details


PORTUGUESE STYLE STEAK WITH EGG RECIPE
WEB Mar 3, 2024 A classic Portuguese recipe with pan fried steak topped with a Friday egg drizzled with a butter sauce.
From portugueserecipes.ca
See details


STEAK PORTUGUESE-STYLE, A RECIPE FROM GOURMETPEDIA
WEB Steak Portuguese-Style Recipe. Recipe. Photos. Flavors of Portugal. Total time: 30 to 60 minutes. Preparation time: 5 minutes. Cooking time: Under an hour. Difficulty: Easy. …
From gourmetpedia.net
See details


COOKING WITH ELISE – PORTUGUESE STEAK
WEB Dec 2, 2012 Remove meat from marinade and brown on both sides. Pour the marinade over the meat, add canned stewed tomatoes, Worcestershire sauce and cover. Simmer …
From cookingwithelise.com
See details


PORTUGUESE HOUSE STEAK - BITOQUE | PHOTOS & FOOD
WEB Jun 11, 2017 This steak and egg recipe is one of the most recognized Portuguese dishes and it's served at many Portuguese restaurants in and outside of Portugal. Prep Time 15 mins. Cook Time 10 mins.
From photosandfood.ca
See details


PORTUGUESE STEAK | EMMA'S COOK BOOK
WEB Aug 2, 2023 Explore the delicious world of Portuguese cuisine with our simple recipe for Portuguese steak. This classic dish is packed with flavor and sure to become a new …
From emmascookbook.com
See details


BIFE à PORTUGUESA (PORTUGUESE STEAK) – BEST …
WEB Bife à Portuguesa (Portuguese Steak) In all of Portuguese cuisine this is my favorite dish of all. When i’m feeling lazy, this is the only dish I purchase at a Portuguese restaurant. My mom and Avó, both from Flores, …
From bestportugueserecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #south-west-pacific     #main-dish     #beef     #european     #portuguese     #stove-top     #south-american     #meat     #steaks     #equipment     #4-hours-or-less

Related Search