Mirandesa Steak




• 2 Mirandesa beef steaks (500g each)
• 1 pack new potatoes (700g)
• 1 bunch turnip greens (300g)
• 3 garlic cloves
• 100ml olive oil
• 1 tbsp wine vinegar
• 1 pinch paprika
• Sea salt to taste


Tidy up the greens and wash well • Wash the new potatoes and place on baking tray with a little salt • Bake for between 20 and 30 minutes, depending on their size • Heat some water and season with salt • Plunge the greens in the boiling water and cook quickly so that they retain their crunch and colour • Season the meat with coarse salt and place on a hot charcoal or gas grill • Do not turn the meat until the surface in contact with the grill starts to show a visible change in colour (3 to 5 minutes on both sides), depending on the thickness of the steak (at least 5 cm) • Remove the potatoes from the oven and crush them lightly • Drizzle with a little olive oil flavoured with the garlic • Make a mixture with a little olive oil, vinegar, chopped garlic and paprika, mixing well and serve on the side

Mirandesa Steak

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