Portuguese Steak/hand cut fries/steamed veggies. Great recipe for Portuguese Steak/hand cut fries/steamed veggies. The best steak there is, try it and thank me later. Great recipe for Portuguese Steak/hand cut fries/steamed veggies.

Season the steaks with a little salt and pepper. Cut the ham slices into thin strips. Heat the olive oil in a skillet. You can have Portuguese Steak/hand cut fries/steamed veggies using 9 ingredients and 1 steps. Here is how you cook it.

Ingredients of Portuguese Steak/hand cut fries/steamed veggies

You need of Hot Sauce Frank's red or any red is good.
Prepare of Crushed red peppers.
Prepare 2 cans of beer.
Prepare 2 of Boneless Ribeyes/Sirloin.
You need of Brown Gravy Powder mix.
It's of Minced garlic.
It's 2 of eggs.
It's of Potatoes sliced thin for French fries.
It's of Sweet red pepper for garnishing.

Fry the ham strips on both sides over medium-low heat until they turn slightly. Transfer the blanched fries to the prepared pan and spread them out in a single layer to cool. Portuguese steak is usually thin, quick to cook and filled with spicy flavor. You can add a spicy red pepper if you really want it hot and spicy or you can fry an egg and place it on top of the steak when you serve it.

Portuguese Steak/hand cut fries/steamed veggies step by step

Salt and pepper steaks at room temp. Pan fry About a tablespoon olive oil, a tablespoon butter with 9 garlic cloves. Let garlic fuse into oil. Then add steaks and cook to your liking. Remove steaks and set aside. Add almost 2 cans of beer, 3-4 tablespoons of hot wet pepper, bay leaves, couple dashes of hot sauce, sliced Portuguese peppers. Simmer for about 15 minutes then add a packet of brown gravy and let thicken. Add steaks back for a few minutes to absorb sauce. And that’s it!.

Usual sides are fresh cut french fries, rice or salad. Meanwhile, fry egg in a separate skillet over easy and set aside. Add hand crushed garlic cloves, being careful not to burn them! Similar to french fries, steak fries are thick wedges of potatoes fried or roasted to crispy perfection. Because steak fries are thicker than french or even shoestring fries, they require just a little more finesse to get the ideal ratio of crispy outside to soft, creamy center.