Fall River Portuguese Steak Food

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

Ingredients

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

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

Ingredients

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.

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