crispy chicken wings

Portuguese Steak

Beef, Portuguese

Source:

Ingredients

  • Marinade
  • 1 medium onion, cut into small dice
  • 6-8 garlic cloves, crushed
  • 2 cups dry white wine or beer
  • 2 dried bay leaves
  • 2 tablespoons Crushed red pepper
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Portuguese All Spice (see NOTES)
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon freshly ground white pepper
  • 1 tablespoon coarse kosher salt or sea salt
  • Steaks
  • 2 Eggs (one for each steak)
  • 2 10 - 12 oz sirloin steaks
  • 1 pickled Chile pepper, cut in half and deseeded

Directions

For the Marinade:
1. In a large bowl, combine all the ingredients.
2. The marinade alone can be stored in an airtight container and refrigerated for up to 1 week or frozen for up to 6 months. You can also store the meat and marinade together in the refrigerator for 48 hours or in the freezer for 3 months.

HELPFUL HINT:
If you're planning to marinate something overnight, do not add the lemon until 2 hours before cooking.

For the Steaks

  1. Place the steaks in a medium glass bowl. Add the marinade, cover the bowl and refrigerate for at least 20 minutes or up to 1 day.
  2. Let sit at room temperature for 20 minutes before cooking.
  3. In a large skillet, heat 1/4 cup vegetable oil over high heat.
  4. Using tongs or a fork, transfer the steaks to the skillet, letting the excess marinade drip into the bowl.
  5. Sear the steak for 5 minutes on each side, or until the steaks reach the desired level of doneness. Set aside on plates tented with foil.
  6. Reserve the marinade and set aside.
  7. While the skillet is still over high heat, use a slotted spoon to remove the garlic from the marinade, add it to the pan, and cook it for 1 minute.
  8. Add the marinade and cook until reduced by half, 4 to 5 minutes.
  9. Add the pickled pepper to the sauce and cook for about 30 seconds.
  10. Top the steaks with the sauce.
  11. In a small nonstick skillet, heat the remaining 1/4 cup vegetable oil over medium heat.
  12. Gently crack the eggs into the skillet and cook, using a metal spoon to pour the heated oil over the eggs as they cook.
  13. To serve, place each steak on a separate plate. Place an egg on top of each steak, and drizzle some sauce over the top.

Notes

  • Portuguese All Spice
  • Grated zest of 1 orange
  • 4 tablespoons sweet paprika
  • 1 tablespoon granulated garlic
  • 1 teaspoon ground turmeric
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground white pepper
  • How to store Portuguese All Spice
  • Preheat the oven to 275°F. Line a baking sheet with parchment paper.
  • Place the zest on the prepared sheet and bake for 25 minutes, or until the zest is dried. Let cool completely.
  • Using a spice grinder, grind the zest into a powder.
  • In a small mason jar or an airtight container, add all the ingredients, cover with a lid, and shake to mix thoroughly.
  • You can store the spice mixture in a sealed jar at room temperature for up to 1 year.