Portuguese Beef Steak
Posta à Mirandesa

Although Portuguese Beef Steak can be made all year round, it is particularly enjoyable during the cooler months.

Autumn and winter meals often call for hearty, warming dishes, and this thick-cut steak fits perfectly into that category.

The robust flavors pair well with seasonal root vegetables, roasted potatoes, fava beans with chorizo, and of course, cornbread.

The main ingredient is a 1.5 pound (750g) thick sirloin steak. For the best quality, buy it from a butcher who can cut it to the traditional thickness of around one and a half to two inches.

A good steak should have visible marbling and a thin layer of fat for flavor.

Olive oil, white wine vinegar, red paprika, chili pepper, bay leaves, garlic, salt, and fresh cracked pepper are widely available in most supermarkets.

For a more authentic taste, look for Portuguese extra virgin olive oil and paprika from Portugal. Specialty grocery stores, international markets, or online retailers often carry these.

You can use dried bay leaves. If possible, buy whole chili peppers rather than pre-chopped ones for better flavor control.

Yes, substitutions are possible, but they will slightly change the flavor.

If you cannot find thick sirloin steak, you can use rump steak, top sirloin, or even ribeye, but be aware that the cooking time may vary depending on the cut.

Olive oil can be replaced with another neutral cooking oil, but it will lose some of the Mediterranean flavor.

White wine vinegar can be swapped with apple cider vinegar or even lemon juice for acidity.

Red paprika is traditional, but smoked paprika can be used if you want a slightly smoky undertone.

Bay leaves can be omitted if unavailable, but they contribute to the aromatic depth of the dish.

The chili pepper can be adjusted for spice level or replaced with red pepper flakes if needed.

Absolutely. Portuguese Beef Steak prepared as Posta à Mirandesa, makes a perfect centerpiece for a multi-course Portuguese meal.

You can start the menu with an appetizer such as Portuguese Garlic Shrimp, or Portuguese Steamed Clams in Wine.

As a side dish, Milho Frito – Portugues Fried Cornmeal Mush, Baby Baked Potatoes seasoned with olive oil and rosemary pair exceptionally well with the steak.

For dessert, Pastel de Nata – Portuguese custard tarts or a simple seasonal fruit salad make a good finish.

The classic pairing for Posta a Mirandesa is a robust Portuguese red wine.

Wines from the Douro or Alentejo regions are particularly great because they have enough body to complement the richness of the beef.

If wine is not your preference, a dark beer can also pair well.

For a non-alcoholic option, include sparkling water with lemon, iced tea, or even fresh grape juice for a sweeter contrast.

If you have leftovers, store them in an airtight container in the refrigerator for up to two days.

The steak can be reheated in a skillet over low heat or in the oven at a low temperature to avoid drying it out.

If you prefer, you can also slice the leftover steak thinly and use it in sandwiches or salads.

Cooked steak can be frozen for up to one month, but for best flavor and texture, consume it within a few weeks.

When reheating from frozen, allow it to thaw in the refrigerator overnight before warming it gently.

Here are my tips on how to make this recipe perfect every time:

1. For best results, take the steak out of the refrigerator about thirty minutes before cooking so it comes to room temperature. This helps it cook more evenly.
2. Pat the steak dry with paper towels before seasoning to ensure it sears properly.
3. Preheat your skillet or grill before adding the meat; a hot cooking surface will create a good crust.
4. Traditionally, Posta a Mirandesa is served medium-rare to medium, so don’t overcook.
5. After cooking, let the steak rest for at least five minutes before slicing. Resting allows the juices to redistribute inside the meat, keeping it moist and tender.