Portuguese Steak Recipe (Fall River Style)

If you grew up in Southern New England, you know that Portuguese Steak plates are a pretty big deal at restaurants around Fall River. While my version is catered to my family’s tastes, I hope you can enjoy it because it is loaded with Portuguese flair. Keep in mind, the better the quality steak you use, the better the experience, but for traditions sake, I used the same cuts they use locally.

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Looking for a taste of Fall Rive? You’ve come to the right place! Portuguese steak, especially the way it’s made in Fall River, Massachusetts, is a real treat, and staple amongst Azoreans. It’s a dish that speaks to the heart of the Portuguese-American community that is this tiny nook of Southeastern, MA. While there isn’t one single “official” recipe, the Fall River style generally emphasizes a flavorful marinade and a rich wine sauce. Everyone has their version of it so I figured I would share mine!

Love Portuguese recipes? Try my Sweet Rice Pudding, Shrimp Mozambique, or Chourico Sandwiches–they’re sure to bring back memories of being a kid or growing up in the area.

Ingredients

Beef – You can use cheaper cuts since the steaks typically get tenderized with a meat tenderizing mallet. In most local restaurants, they use what is called sirloin tip, chuck steak, or top round steaks. These are generally tougher cuts that can go dry quick, but lend nicely to marinating. Of course, using cuts like top sirloin, rib eye, or strip steaks woould be better for flavor, and moisture.

Garlic – this recipe is super heavy on garlic which makes the stak flavor and sauce POP. Get ready to use a whole bulb which is about 8-10 cloves.

Wine – You can use white or red wine, but I prefer a pinot noir red wine. Do NOT use cooking wine as that stuff is salty, and can ruin a dish like this quickly. I always say that you should use a quality wine you would want to drink alongside the steak. Additionally, some people use a quality beer for their marinade.

Spices – I like to use what is called Portuguese All Spice made by Antonio’s. It has everything I need for a warm-notes, marinade that is not overly spicy (as in hot). You will also need some salt and ground black pepper to make the flavors pop! Smoked Paprika adds to the flavor profile and is a must.

Bayleaf – You will need one crushed large leaf to add a flavor pop.

Beef Broth – This helps to form the base of the marinade which later becomes the sauce.

Olive Oil/Tallow/Butter – You will need this to pan-fry the steaks. I used tallow because I prefer it but you can use whatever you like to use.

Peppers – Crushed red peppers in a jar – I used Antonio’s hot crushed red peppers. You can also get hot pickled peppers, or sweet pickled peppers for the stop of the steak when serving. I prefer the sweet ones and used Antonio’s Red Sweet Peppers.

Eggs – You can add fried eggs to the top for a traditional serving.

Potatoes – This type of steak is typically served with round, homemade fried potatoes, hand-cut fries, or rice. I saved time by using frozen fries, but you can use whatever you prefer.

How to Prep and Marinate Portuguese Steaks

Prep the Steak: Place your chosen beef cuts (sirloin, rib-eye, etc.) on a cutting board, and carefully beat each side with a meat tenderizer mallet. Season each side with salt and pepper to taste. Then, place each cut (we made enough for 4 portions) in a zip-top bag that can be sealed and flipped occasionally. I generally put mine in the bag and then use a baking sheet to prevent leaking.

Distribute the Aromatics: Scatter the sliced or minced garlic over the steaks. Crush the bay leaf and sprinkle amongst the meat. Add in the crushed red pepper, smoked paprika, and Portuguese all-spice.

Pour the Wine: Pour the dry red wine over the steaks, ensuring that they are mostly submerged. You want the marinade to come into good contact with all surfaces of the meat. Then, add the broth.

Mix ingredients: If using a zip-top bag, mash together all the ingredients to evenly coat the beef. Squeeze out any excess air and lay the bag flat in the refrigerator on a baking sheet (to prevent leaks), flipping it occasionally.  

Time: Marinade overnight for best flavor, or minimally 8 hours.

How to Cook Portuguese Steaks

Steps for Skillet-Cooking Portuguese Steaks:

1. Bring Steaks to Room Temperature: Take the marinated steaks out of the refrigerator about 20-30 minutes before you plan to cook them. This helps them cook more evenly. Pat them dry with paper towels to encourage a better sear; reserve marinade.
2. Prepare Your Skillet: Choose a heavy-bottomed skillet. Cast iron is ideal because it retains heat exceptionally well and distributes it evenly, leading to a fantastic crust. Place the skillet over medium-high heat.
3. Add Fat: Once the skillet is hot, add your cooking fat. A combination of olive oil and butter is common for Portuguese steak, however I used tallow. You must use about 4 tablespoons in total of whichever fat you prefer. Since you will be batch cooking, you might need to add more fat to the second batch of steaks.
4. Sear the First Side: Carefully place the steaks in the hot skillet, ensuring not to overcrowd the pan. Overcrowding will lower the temperature of the skillet and result in steaming rather than searing. If your skillet isn’t large enough, cook the steaks in batches. Leave some space between each steak. Let them cook to develop a nice brown crust. The exact time will depend on the thickness of your steaks and the heat of your stove.
5. Flip and Sear the Second Side: Once a good crust has formed on the first side, flip the steaks using tongs. Adjust the cooking time based on your desired level of doneness and steak size. As a key-
   • Rare: 1-2 minutes per side
   • Medium-Rare: 3-4 minutes per side
   • Medium: 4-5 minutes per side
   • Medium-Well: 5-6 minutes per side
   • Well-Done: 6-7 minutes per side (though this is generally not recommended for steak as it can become tough).  
6. Remove Steaks and Rest: Once the steaks have reached your desired internal temperature, remove them from the skillet and place them on a clean plate. Tent them loosely with foil and let them rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.  
7. Make the Sauce (Using the Same Skillet!): While the steaks are resting, it’s time to make that delicious sauce in the same skillet.
8. Pour in the Marinade: Carefully pour the reserved marinade into the hot skillet. Be cautious as it might splatter.
9. Scrape the Bits: Bring the marinade to a simmer over medium heat and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan (these are called fond and add a ton of flavor to your sauce).
10. Reduce the Sauce: Let the marinade simmer and reduce for 5-7 minutes, or until it has thickened slightly and the alcohol has cooked off. You should have a more concentrated and flavorful liquid. Taste and adjust the seasoning with salt and pepper if needed.
11. Return Steaks to Sauce (Optional): You can either pour the sauce over the steaks when serving or return the rested steaks to the skillet with the sauce for a minute or two to heat them through and coat them well.
12. Fry Eggs: Additionally, you can use the same pan to make the fried eggs for topping.
13. Serve: Add an egg, pepper, or pepper strip to each plate, and serve with your desired carb.

Recipe Tips

Alright, let’s dial in those Portuguese steak skills with some extra recipe tips to really make it shine, especially with that Fall River flair:

For the Steak:

• Quality of Cut Matters (But Doesn’t Need to Break the Bank): While the marinade does wonders, starting with a decent cut like sirloin or rib-eye will always yield a better result. Look for good marbling if you opt for rib-eye.
• Don’t Skip the Room Temperature Step: This is crucial for even cooking. A cold steak thrown into a hot pan will cook unevenly, leading to a well-done exterior and a cold center.
• Get That Sear Right: High heat and a little patience are your friends here. Let the steak develop a nice brown crust before flipping. This adds tremendous flavor and texture.
• Don’t Overcook: Err on the side of slightly undercooked, as you can always cook it a little longer. Overcooked steak will be tough.
• Rest is Best: Seriously, don’t skip the resting period. This allows the juices to redistribute, resulting in a much more tender and flavorful steak.

For the Marinade:

• Fresh Garlic is Key: Don’t substitute garlic powder if you can help it. Freshly sliced or minced garlic provides a much more vibrant flavor.
• Don’t Be Shy with the Wine: Use a dry red wine that you’d actually enjoy drinking. It doesn’t need to be expensive, but the quality will impact the flavor of the marinade and the sauce.
• Taste the Marinade (Before Adding Meat): Give your marinade a little taste before adding the steak (obviously, don’t taste it after the raw meat has been in it). Adjust the salt, pepper, and red pepper flakes to your liking.
• Marinating Time is Flexible (Within Reason): While overnight is ideal, even a 4-hour marinade will make a difference. If you’re short on time, even a couple of hours will impart some flavor. Just don’t go beyond 24 hours for most cuts.

For the Sauce:

• Deglaze Thoroughly: When you pour the marinade into the skillet after cooking the steak, make sure to scrape up all those delicious browned bits (fond) from the bottom of the pan. This is where a lot of the flavor of your sauce comes from.
• Control the Reduction: Pay attention to how much the sauce reduces. You want it to thicken slightly and intensify in flavor, but you don’t want it to become too syrupy.
• Fresh Herbs (Optional but Nice): While not strictly traditional in all Fall River versions, a sprig of fresh parsley or a tiny bit of chopped fresh oregano added to the sauce during the last few minutes of simmering can add a fresh note.
• Seasoning at the End: Always taste your sauce at the end and adjust the salt, pepper, and even a tiny pinch of sugar to balance the flavors if needed.

More Portuguese Recipes to Try Today

• Chicken Mozambique
• Portuguese Stuffed Shrimp
• Quahogs
• Chourico and Chips
• Portuguese Pumpkin Seeds