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This Portuguese steak recipe is bold, garlicky, and topped with crispy prosciutto — it’s the kind of dish you make when you want something special but still fuss-free. I love pairing it with Salsa Verde Potatoes for a herby, vibrant contrast that really rounds out the plate. If you’re a fan of big flavour and simple technique, this one’s for you.

Portuguese Steak with Crispy Prosciutto

Prep Time: 15

Cook Time: 15

Servings: 2 -4

A juicy pan-fried steak rubbed with garlic and vinegar, finished with crispy prosciutto and a light wine glaze. This Portuguese-inspired dish is bold, flavourful, and surprisingly simple to make. Often paired with Salsa Verde potatoes — and I like to serve mine with a few fresh tomato slices on the side.

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Ingredients

3 large steaks or 4 medium-sized steaks
6-8 slices prosciutto or pancetta
1 tsp lemon juice
2 tsp red wine vinegar
2 cloves – crushed (for steak rub)
2 cloves – halved & bruised (for flavouring oil)
1 tsp salt
½ tsp black pepper
¼ to ½ cup dry wine white or red
1 bay leaf
Olive oil
Butter
Chopped parsley for garnish

Instructions

Season the Steaks

In a small bowl, mix the crushed garlic, salt, pepper, and red wine vinegar. Rub the mixture evenly over both sides of each steak and set aside.

Start the Pan

Heat a heavy-based pan over medium heat. Add a generous splash of olive oil and a knob of butter. Toss in the bruised garlic and bay leaf, cooking until the garlic starts to brown (about 1 minute). Remove and discard the garlic and bay leaf.

Cook the Steaks

Add the steaks to the flavoured oil. Cook for a few minutes on one side, then flip and cook the other side to your preferred doneness. Remove from pan and cover loosely with foil to rest.

Crisp the Prosciutto

Add the prosciutto slices to the same pan and fry briefly, turning often, until crisp. Place on top of the resting steaks to keep warm.

Make the Glaze

Pour off most of the excess oil, leaving a thin film. Add the dry wine and lemon juice. Let reduce for a couple of minutes to form a light glaze.

Plate and Serve

Place steaks on serving plates. Top each with crispy prosciutto, drizzle over the glaze, and sprinkle with chopped parsley.

Video

Notes

This steak pairs beautifully with Salsa Verde Potatoes
For best results, use a heavy-based pan and quality meat from a trusted butcher.
I served mine with a few slices of fresh tomato for a refreshing side — not traditional, but a great addition!

Big Bold Portuguese Steak with Crispy Prosciutto