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Steak "à Portuguesa"

Meat A- A+

Preparation Time: MEDIUM
Serves: 4

600g Beef Steaks (rumpsteak, sirloin or topside)
100g Cured Ham (sliced)
600g Potatoes (cooked with their skin)
1dl Gallo Reserve Extra Virgin Olive Oil
20ml Gallo White Wine Vinegar
Bayleaves, to taste
Chopped Parsley

Peel and cut the potatoes into thick slices.
Soak the cured ham in warm water; heat the Gallo Reserve olive oil, and fry lightly the garlic and the bayleaves.
Fry the steaks, and then the slices of ham in the same skillet adding Gallo White Wine Vinegar and let boil for a while.
Fry the sliced potatoes until golden and then place around the steaks.
Add the Gallo vinegar, sprinkle the chopped parsley and serve nice and hot.

The use of the vinegar at the end allows you to serve the steaks "piping hot"

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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