Fall River Portuguese Steak Recipes

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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.

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

MOM'S PORTUGUESE BEEF STEW



Mom's Portuguese Beef Stew image

This is a favorite home meal from my mom. My sister had to write while my mom cooked in order to get the recipe right. It's easy and will impress anyone. Serve steaming hot on a bed of white rice.

Provided by dolcevita

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h

Yield 6

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 pound beef stew meat, cut into cubes
1 tablespoon all-purpose flour
8 cloves garlic, minced
2 bay leaves
1 pinch ground black pepper
1 pinch salt
1 onion, chopped
1 green bell pepper, chopped
1 carrot, chopped
1 pinch paprika
½ fresh tomato, chopped
1 cup white wine
1 cup water
2 sprigs fresh parsley
3 red potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1 (14.5 ounce) can green beans, drained

Steps:

  • Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
  • Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 37.9 g, Cholesterol 64.9 mg, Fat 12 g, Fiber 6.5 g, Protein 27.4 g, SaturatedFat 3.4 g, Sodium 279.1 mg, Sugar 6.3 g

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