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.
Izvirni recept avtorja Forkin
- Skupni čas
- 55 min
- Porcije
- 2
- Zahtevnost
- Srednje
- Na porcijo
- 1574 kcal
Priprava
Sestavine
Sestavine
- 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 strokgarlic, smashed
- 1 kosbay leaf
- 1 žličkacoarse sea salt
- 0,5 žličkablack pepper, freshly ground
steak
- 30 mlextra virgin olive oil
- 4 strokgarlic, smashed
- 1 žličkacoarse sea salt
- 0,5 žličkablack pepper, freshly ground
garnish
- 2 žlicafresh parsley, finely chopped(neobvezno)
Oprema
baking_sheet · large_skillet · tongs · knife · oven · cutting_board
Postopek
Korak za korakom
- 1
Preheat your oven to 200°C (400°F).
Približno 5 min
Kuharjeva opomba: 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.
Približno 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.
Približno 30 min
Kuharjeva opomba: 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.
Približno 2 min
Kuharjeva opomba: 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.
Približno 1 min
- 6
Heat a large, heavy-bottomed skillet, preferably cast iron, over high heat for several minutes until it is very hot.
Približno 3 min
Kuharjeva opomba: 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.
Približno 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 10 min
Kuharjeva opomba: 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.
Približno 2 min
Na porcijo
Hranilne vrednosti
- Kalorije
- 1573,6kcal
- Beljakovine
- 110,4g
- Ogljikovi hidrati
- 49,7g
- Maščobe
- 106,5g
- Vlaknine
- 6,6g
- Sladkorji
- 2,2g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.