Prego à Portuguesa
This dish features a tender beef steak smothered in a complex, sweet-and-savory sauce with mole-like depth, featuring prunes, raisins, and capers. It offers a sophisticated twist on the classic Portuguese steak, balancing rich meatiness with the depth of dried fruit.
A little context
While the term Prego typically refers to a steak sandwich in Lisbon taverns, this preparation highlights the Moorish influence found in Southern Portuguese cooking, where dried fruits and savory meats are often paired. It is a home-style dinner dish celebrating the Alentejo tradition of slow-cooked meats with fruit. Serving it as a plated steak honors the regional appreciation for high-quality beef without the bread.
Method
- 01
Prep the fruit
Chop the prunes and dates into small pieces. Set aside with the raisins and capers.
- 02
Season the steak
Pat the steaks dry with paper towels. Season generously on both sides with salt and pepper.
- 03
Sear the meat
Heat 2 tablespoons of olive oil in a heavy skillet over high heat. Add the steaks and sear for 3–4 minutes per side for medium-rare. Remove from pan and rest on a plate.
- 04
Start the sauce
Lower heat to medium. Add the diced onion to the same pan and sauté for 5 minutes until soft and translucent.
- 05
Add aromatics
Stir in the garlic and cook for 1 minute until fragrant, being careful not to burn.
- 06
Deglaze
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 5 minutes.
- 07
Simmer
Add the beef stock, thyme, bay leaf, prunes, raisins, dates, and capers. Bring to a simmer and cook for 15 minutes until the sauce thickens slightly.
- 08
Finish
Return the steaks and any accumulated juices to the pan. Spoon the sauce over the meat and warm through for 2 minutes.
- 09
Rest and serve
Remove from heat. Let the steaks rest for 5 minutes before serving with the sauce ladled over the top.
Pro tips
- ✦Ensure steaks are at room temperature before cooking for even searing.
- ✦Do not skip resting the meat; it keeps the juices inside.
- ✦If the sauce is too sweet, add a splash of vinegar or lemon juice to balance.
- ✦Use a heavy pan to prevent burning the sugar in the fruit.
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Substitutions
- beef stock → chicken stock or vegetable broth (works well for lighter flavor)
- red wine → stout beer or additional stock (for a non-alcoholic version)
- prunes → dried apricots (for a brighter flavor)
Storage
fridge 3 days; freezes well in portioned containers up to 2 months
What to serve with it
- roasted baby potatoes
- steamed green beans
- Vinho Verde or Alentejo red wine
FAQ
Can I use chicken instead of beef?+
Yes, use boneless thighs and reduce searing time to 4 minutes total.
Is this dish spicy?+
No, it is sweet and savory; add chili flakes if heat is desired.
