Portuguese Steak Recipe (Fall River Style)
Delicious Fall River Portuguese Steak is easier than you think! Our simple recipe walks you through each step for a flavorful, comforting meal. Perfect for any night of the week.
Servings: 4 steaks
Calories: 701cal
Cost: $25
Equipment
- Stovetop
- Large Zippered Bag
- Meat tenderizer
- cutting board & knife
- Measuring Cups & spoons
Ingredients
- 4 steaks
- 1 bulb garlic 8-10 cloves sliced thin or minced
- 1 whole bay leaf crushed
- 1 tablespoon crushed red pepper
- 1 tablespoon smoked paprika
- ¾ teaspoon Portuguese All-spice
- salt & pepper to taste
- 1 cup beef broth
- 1 cup red, dry wine I used pinot noir, but you can use what you prefer.
- 4 tablespoons tallow *to pan-fry steaks, can also use 2 tablespoons of butter, and 2 tablespoons of olive oil if you prefer.
Topping
- 4 eggs fried to your liking
- 4 strips red peppers pickled spicy, or pickled sweet red peppers
Instructions
Prep & Marinate:
- Beat steaks with a mallet. Season both sides with salt and pepper
- In a zip-top bag, add garlic, crushed bay leaf, red pepper flakes, smoked paprika, and Portuguese all-spice.
- Pour in red wine and broth.
- Mash ingredients to coat steaks. Refrigerate for at least 8 hours, ideally overnight, flipping occasionally.
Cook the Steaks:
- Let steaks sit at room temperature for 20-30 minutes before cooking. Pat them dry; reserve marinade.
- Heat a heavy-bottomed skillet (cast iron preferred) over medium-high heat. Add about 4 tablespoons of your preferred fat (olive oil, butter, or tallow).
- Carefully place steaks in the hot skillet (don't overcrowd; cook in batches if needed). Sear until a brown crust forms (time varies by thickness and heat)
- Flip steaks with tongs and cook to your desired doneness
- Remove steaks to a plate, tent with foil, and let rest for 5-10 minutes
Make the Sauce:
- Pour the reserved marinade into the same hot skillet (be careful of splattering)
- Bring to a simmer over medium heat, scraping up any browned bits from the bottom.
- Simmer for 5-7 minutes, or until slightly thickened. Taste and adjust seasoning if needed.
- Return rested steaks to the skillet with the sauce for a minute to heat through and coat.
- Use the same pan to fry eggs for serving.
- Top each steak with a fried egg (optional), red pickled peppers of your choice, and serve with your favorite carbohydrate like rice or fries.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1steak | Calories: 701cal | Carbohydrates: 5g | Protein: 52g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.5g | Cholesterol: 332mg | Sodium: 531mg | Potassium: 850mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2126IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 6mg