Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Mirandesa steak is one of the gastronomic symbols of Trás-os-Montes, highlighting the Mirandesa cattle breed and medium-rare thick cuts.
The secret is in the quality of the meat, the coarse salt added just before grilling and the very hot grill — just a few minutes on each side.
As with many Portuguese recipes, there are variations by region, family and cook — with garlic butter at the end, punched potatoes or migas as a side dish.
Ingredients
- 4 Mirandesa beef steaks (about 250 g each)
- Coarse salt
- Freshly ground black pepper
- 2 tablespoons of olive oil
- 1 clove of garlic (optional)
- Butter to finish (optional)
Method
- Remove the steaks from the fridge 30 minutes before cooking.
- Dry the meat well with kitchen paper.
- Season generously with coarse salt and pepper on both sides.
- Heat grill or griddle over high heat until very hot.
- Brush lightly with olive oil and place the steaks without overloading the grill.
- Grill three to four minutes on each side for medium rare, or according to preference.
- Remove the steaks from the heat and let them rest for five minutes, loosely covered with aluminium foil.
- Serve with baked potatoes, salad or migas from Trás-os-Montes.
Tips from Empório Portugal
- Do not pierce the meat during grilling — juices will be lost.
- Short rest distributes the juices before cutting.
- Quality meat requires little seasoning — let the flavour do the talking.
Possible replacements in Brazil
- Other cuts of beef can approximate the texture, but the Mirandesa breed defines the profile.
- A cast-iron griddle can replace the grill with excellent browning.
Pairing
A full-bodied red wine from Douro or Trás-os-Montes. For people over 18 years old; drink in moderation.
Regional and family variations can alter ingredients, quantities and preparation.
Empório Portugal's recipes have cultural and gastronomic purposes. Adjust ingredients according to dietary restrictions, allergies and professional guidelines.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like any traditional recipe, it can vary depending on the region, the family and the cook.
Send it to the Empório Portugal community. The recipes received are analyzed before any publication.
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