📝 About This Recipe
Originating from the rugged landscapes of Miranda do Douro, Posta Mirandesa is the crown jewel of northern Portuguese gastronomy. This legendary dish features a colossal cut of tender veal, traditionally sourced from the indigenous Mirandesa breed, grilled over blistering embers to achieve a smoky crust and a succulent, ruby-red center. Bathed in a signature garlic and olive oil emulsion, it represents the pinnacle of rustic elegance and honest, high-quality ingredients.
🥗 Ingredients
The Meat
- 2 pieces Mirandesa Veal or Thick Ribeye (at least 4-5cm thick, weighing 400-500g each, at room temperature)
- 2 tablespoons Coarse Sea Salt (traditionally 'Sal de Bragança')
The Signature Sauce (Molho)
- 150 ml Extra Virgin Olive Oil (use a high-quality Portuguese oil)
- 2 tablespoons White Wine Vinegar (or red wine vinegar for more punch)
- 6 pieces Garlic Cloves (smashed and roughly chopped)
- 2 pieces Dried Bay Leaves (torn in half)
- 1 teaspoon Sweet Paprika (known as Colorau)
- 1/2 teaspoon Black Pepper (freshly cracked)
Traditional Accompaniments
- 500 g Small Potatoes (for 'Batatas a Murro' (punched potatoes))
- 1 bunch Turnip Greens (Grelos) (blanched and sautéed)
- 2 pieces Garlic (sliced for the greens)
👨🍳 Instructions
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1
Remove the steaks from the refrigerator at least 1 hour before cooking to ensure they reach room temperature; this is crucial for an even cook on such a thick cut.
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2
Prepare your grill. Ideally, use holm oak charcoal or grapevine cuttings to create a very hot fire with a deep bed of glowing embers.
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3
While the grill heats, prepare the sauce by combining the olive oil, chopped garlic, bay leaves, and black pepper in a small saucepan.
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4
Heat the sauce over a very low flame for 5-7 minutes. You want to infuse the oil with garlic without browning it. Remove from heat, stir in the vinegar and paprika, and set aside.
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5
Boil the small potatoes in salted water with their skins on until tender (about 15-20 minutes). Drain and set aside.
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6
Blanch the turnip greens (grelos) in boiling water for 3 minutes, then shock in ice water to keep them vibrant green.
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7
Generously coat the steaks with coarse sea salt on both sides just before they hit the grill.
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8
Place the steaks on the grill. For a traditional 'medium-rare' (the only way to eat Posta), grill for approximately 5-6 minutes per side without moving them to develop a deep crust.
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9
While the meat cooks, 'punch' the boiled potatoes gently with the palm of your hand to crack the skin, then briefly sauté them in a pan with a splash of olive oil until crispy.
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10
Sauté the blanched greens in a separate pan with olive oil and sliced garlic for 2 minutes.
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11
Remove the steaks from the grill and let them rest on a warm plate for at least 5 minutes. This allows the juices to redistribute through the thick fibers.
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12
After resting, if there is excess salt on the surface, gently tap it off with the back of a knife.
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13
Place the steak on a large platter, pour the warm garlic-infused sauce generously over the meat, and serve alongside the punched potatoes and greens.
💡 Chef's Tips
Never trim the fat; it provides the essential flavor and moisture during the high-heat grilling process. Use a high-quality coarse sea salt; fine table salt will make the meat too salty and won't create the desired crust. If you don't have an outdoor grill, use a heavy cast-iron skillet, but ensure it is smoking hot before adding the meat. Avoid flipping the meat multiple times; one flip is all you need to maintain the internal temperature. Ensure the sauce is warm but not boiling when poured over the rested meat to avoid 'cooking' the surface further.
🍽️ Serving Suggestions
Pair with a full-bodied red wine from the Douro or Trás-os-Montes region to cut through the richness. Serve with a side of thick-cut crusty bread to soak up the garlic-infused olive oil and meat juices. Start the meal with a few slices of Alheira de Mirandela (traditional game sausage) for an authentic regional experience. Finish with a simple baked apple or 'Leite Creme' to balance the savory intensity of the steak.