Best Portuguese Style Steak Recipes

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.

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.

PORTUGUESE STYLE STEAK

Steps:

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

PORTUGUESE STEAK

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.