“fall river portuguese style steak recipes”.

OMG please tell me you found the recipe! My fiance is portuguese and loves Academica and Carvela. I would love to cook him steak like that! please respond if you have the recipe. abrooks0516@yahoo.com

Hello did you find a recipe because i am in the same position. I am trying to find a good recipe too. If you found one would you care to share. Thanks Wendy 

Bife à Poruguêsa
Serves 4

Ingredients:
4 large peeled garlic cloves, 2 crushed, 2 cut lengthwise in half
1 tbsp red wine vinegar
1 tsp salt
Freshly ground pepper
4 beef tenderloin steaks, ¾ “ inch thick (I use rib eye)
2 tbsp olive oil
2 tbsp butter
1 large bay leaf, crumbled
8 thin slices presunto ham, prosciutto or other smoked ham ( I sometimes use thinly sliced back bacon)
¼ cup red wine
1 Tsp fresh lemon juice
2 tsp finely chopped fresh parsley
1 lemon cut into 8 wedges

1. Preheat oven to 250° F.

2. Mash the crushed garlic, vinegar, salt and pepper to a smooth paste with a mortar and pestle or in a bowl with the back of a spoon. With your fingers, rub the paste into the steaks, pressing firmly into both sides of the meat.

3. In a heavy 10-12 inch skillet (preferably not non-stick), melt the butter in olive oil over moderate heat. When the foam has almost subsided, add the garlic halves and bay leaf and cook for 1 minute, stirring constantly. Remove and discard the garlic and bay leaf. Add the steaks and cook for 2-3 minutes per side, turning with tongs and regulating the heat to they color quickly and evenly. The steaks should be well-browned, but still pink inside.

4. Transfer the steaks to individual baking dishes or fairly deep plates and keep them warm in the oven. Add the slices of ham to the fat remaining in the skillet and cook over high heat, turning them frequently for 1-2 minutes.

5. With the tongs, place 2 slices of ham on each steak. Pour off all but a thin film of fat from the skillet, add the wine and lemon juice and bring to a boil over high heat. Meanwhile scrape in any brown particles clinging to the bottom and sides of the pan.

6. Pour the sauce over the steaks, sprinkle with parsley and garnish with lemon wedges. Serve at once.

Academica/Caravela-Style Portuguese Steak

2 Tbs olive oil
2 Tbs butter
1 head of garlic (all cloves picked off, peeled and lightly crushed)
Frank's Hot Sauce® or Texas Pete's Hot Sauce®
Steak, not too thick, cubed steak works well. It should be 1/4" to 3/8" thick.
1 cup of dry white wine or beef broth
Stick-style sandwich bread
Pimenta Salgada (Portuguese salted peppers)*
Salt to taste

In a small saucepan or skillet, add 1 Tbs olive oil, butter and a splash of the hot sauce. Place it over a low flame, when the butter is done foaming add all the garlic and allow it to cook SLOWLY until the garlic darkens, softens and just begins to caramelize. Be sure not to burn the mix. I usually start this part of the recipe an hour before I begin cooking the steak. Go LOW with the heat and SLOW with the cooking and you'll be fine.

Season each steak and then tenderize the meat using the grid side of a tenderizing hammer. Just a quick going over, don't mash it into goo!

When you notice the oil, butter and garlic mixture close to finishing, preheat a large, deep skillet over a medium-high flame.

Add the remaining olive oil and when it begins to shimmer, add the steaks one to two at a time to the pan.

Brush on a little hot sauce to the top of steaks while cooking.

When steaks are nicely browned on one side, turn them over, brush on a little more hot sauce and cook until browned on both sides.

As each steak finishes cooking, remove it to a covered plate to keep it warm while you continue cooking the others.

When all the steaks are done cooling, raise the heat to high. When the pan is hot, add the wine/beef broth and deglaze the pan by scraping it with a wooden spoon while the wine or broth simmers.

Add the garlic, oil, butter mixture to the simmering sauce and continue simmering until sauce becomes thick.

Remove from heat, add the steaks and any drippings to the sauce being sure that each steak is well-coated.