Posta mirandesa

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Posta mirandesa is one of the gastronomic symbols of Trás-os-Montes, valuing the Mirandesa cattle breed and thick cuts cooked rare.

The secret lies in the quality of the meat, coarse salt at the right time, and a very hot grill — just a few minutes on each side.

As with many Portuguese recipes, there are variations by region, family, and cook — with garlic butter at the end, smashed potatoes, or migas as a side dish.

Ingredients

• 4 steaks of Mirandesa beef (about 250 g each)
• Coarse salt
• Freshly ground black pepper
• 2 tablespoons of olive oil
• 1 clove of garlic (optional)
• Butter to finish (optional)

Preparation method

1. Take the steaks out of the fridge 30 minutes before cooking.
2. Dry the meat well with paper towels.
3. Generously season with coarse salt and pepper on both sides.
4. Heat the grill or griddle over high heat until very hot.
5. Lightly brush with olive oil and place the steaks without overcrowding the grill.
6. Grill for three to four minutes on each side for rare, or to preference.
7. Remove, let rest for five minutes covered with loose aluminum foil.
8. Serve with roasted potatoes, salad, or Transmontana migas.

Tips from Empório Portugal

• Do not pierce the meat while grilling — it loses juices.
• Short resting time distributes the juices before cutting.
• Quality meat requires little seasoning — let the flavor speak.

Possible substitutions in Brazil

• Other cuts of beef may approximate the texture, but the Mirandesa breed defines the profile.
• Cast iron griddle substitutes the grill with excellent browning.

Pairing

Full-bodied red wine from Douro or Trás-os-Montes. For those over 18; drink responsibly.