- 2 lbs. cubed beef, or your favorite cut
- 4 cloves of garlic, smashed
- 1 cup white or red wine
- 1 bay leaf
- 1 tablespoon fresh red crushed pepper (pimento moida)
- 1/2 cup Portuguese olive oil
- 1 yellow onion sliced
- 1 teaspoon assafroa
- 1 teaspoon temperos Portuguese or Portuguese allspice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 (14.5 ounce) can stewed tomatoes
- 1 tablespoon Worcestershire sauce
The great thing about food is that even when you live 900 miles from your hometown, familiar smells and tastes of home can make you feel less homesick even after 22 years!
Growing up in a Portuguese family I enjoyed many delicious Portuguese recipes. I make Portuguese-style steak a couple of ways but I enjoy the addition of tomatoes in this recipe. Because the meat marinates, and because I cook it slowly, I don’t need to purchase an expensive cut of beef. Today I used cubed steak from BJ’s Wholesale Club.
When visiting my family in Fall River, Massachusetts, I always stop at the Portuguese markets for my pimento moide or fresh red crushed pepper, Portuguese olive oil, and spices. When I run out I simply call or go online to Mello’s Grocery store. My items are shipped directly to my door. I love their Portuguese chourico, or sausage.
Place your steak in a large freezer bag. Add smashed garlic cloves, white or red wine, bay leaf, red crushed pepper, olive oil, assafroa and Temperos Portuguese, or Portuguese allspice. Close the bag tightly and move your marinade around the meat with your hands. Place bag in a bowl and set into your refrigerator for eight hours or overnight.
Heat a large frying pan with one tablespoon of olive oil and butter. Remove meat from marinade and brown on both sides. Pour the marinade over the meat, add canned stewed tomatoes, Worcestershire sauce and cover. Simmer over medium heat until steak is tender.
Portuguese steak is usually served with french fries or stewed potatoes.
Some people fry an egg and place one on top of their steak.