Posta À Mirandesa
A classic Portuguese dish showcasing a thick-cut beef loin steak, cooked simply to highlight its quality. The steak is seared with garlic and olive oil, creating a flavorful crust while keeping the inside tender and juicy, and traditionally served with roasted potatoes.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 1,574 kcal
Mise en place
Ingredients
Ingredients
- 800 gbeef sirloin steak, one very thick cut, about 5cm or 2 inches
potatoes
- 500 gsmall potato, scrubbed and halved
- 30 mlextra virgin olive oil
- 4 clovegarlic, smashed
- 1 pcsbay leaf
- 1 tspcoarse sea salt
- 0.5 tspblack pepper, freshly ground
steak
- 30 mlextra virgin olive oil
- 4 clovegarlic, smashed
- 1 tspcoarse sea salt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, finely chopped(optional)
Equipment
baking_sheet · large_skillet · tongs · knife · oven · cutting_board
The method
Step by step
- 1
Preheat your oven to 200°C (400°F).
About 5 min
Cook’s note: Ensuring the oven is fully preheated helps the potatoes cook evenly and become crispy.
- 2
On a baking sheet, toss the halved potatoes with the olive oil, smashed garlic, and bay leaf designated for the potatoes. Season with the potato salt and pepper.
About 3 min
- 3
Spread the potatoes in a single layer and roast for 30-35 minutes, until golden brown and tender when pierced with a fork.
About 30 min
Cook’s note: Flipping the potatoes halfway through cooking will help them brown evenly on all sides.
- 4
While the potatoes are roasting, prepare the steak. Pat it completely dry with paper towels.
About 2 min
Cook’s note: A dry surface is essential for creating a perfect, deep-brown crust on the steak.
- 5
Season the steak generously on all sides with the coarse sea salt and black pepper designated for the steak.
About 1 min
- 6
Heat a large, heavy-bottomed skillet, preferably cast iron, over high heat for several minutes until it is very hot.
About 3 min
Cook’s note: A smoking-hot pan is key to getting a great sear without overcooking the steak's interior.
- 7
Add the olive oil for the steak to the pan, then carefully place the steak in the center of the skillet.
About 1 min
- 8
Sear for 4-6 minutes on the first side without moving it. Once a deep brown crust has formed, flip the steak.
About 5 min
Cook’s note: Avoid the temptation to move the steak around; letting it sit creates the best crust.
- 9
Add the smashed garlic for the steak to the side of the pan. Cook for another 4-6 minutes for medium-rare, tilting the pan and spooning the garlic-infused oil over the steak as it cooks.
About 5 min
Cook’s note: Basting adds flavor and helps cook the steak evenly. Adjust time based on your preferred doneness.
- 10
Remove the steak from the pan and transfer it to a cutting board. Let it rest for 10 minutes before slicing.
About 10 min
Cook’s note: Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- 11
Serve the steak, either whole or sliced against the grain, alongside the roasted potatoes. Drizzle with the flavorful oil from the pan and garnish with chopped parsley if desired.
About 2 min
Per serving
Nutrition
- Calories
- 1,573.6kcal
- Protein
- 110.4g
- Carbs
- 49.7g
- Fat
- 106.5g
- Fibre
- 6.6g
- Sugar
- 2.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover steak and potatoes in an airtight container in the refrigerator.
Reheat steak gently in a covered pan over low heat or in a low-temperature oven to avoid overcooking.