Portuguese Steak with Crispy Prosciutto
Prep Time: 15 minutes
Cook Time: 15 minutes
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.
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!