By Robin Gagnon | Updated on
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Blade Steak Recipe
This is among the easiest of blade steak recipes, yet is very flavorful from the Portuguese sauce it is simmered in. The Portuguese steak is a common dish in my area, though the locals refer to the cut of beef simply as blade meat.
Portuguese Blade Steak
This Portuguese Blade Steak Recipe, was one of those recipes that came out just right on the first try. I had actually never cooked blade steaks before, but have been wanting to experiment with this inexpensive cut of beef for some time now.
I knew blade steaks generally either needed to be braised or very well marinated. I have a few Portuguese friends who love blade steak. Although I have never tried their recipes, I did use Portuguese cuisine as an inspiration while I created this simple recipe. Since blade steaks are a relatively inexpensive cut of beef, I kept the cost of the other ingredients down. Family-friendly, usually means budget-friendly, as well.
One of the biggest challenges in our house is getting our 3 ½ year old daughter to eat enough protein. She surprised me by devouring the small piece of the beef, and then signing for more. She ended out eating almost a whole blade steak! This recipe is sure to become a staple for our family, so I though I would share it with you.
Ingredients for blade steak recipe (only thing not shown is chicken broth)
Portuguese Blade Steak Recipe
Portuguese Steak Recipe made with inexpensive blade steak and slow simmered in a flavorful sauce.
4.64 from 52 votes
Print Pin Rate
Course: Entree
Cuisine: Portugese
Servings: 4
Calories:
Author: Robin Gagnon
Ingredients
- 1 - 1 ½ pounds of beef blade steaks
- teaspoon of oil
- ½ med. sweet onion rough diced
- 15 oz. can of diced tomatoes in sauce
- ⅓ cup dry red wine
- 1 cup chicken broth
- 1 large bay leaf or two smaller ones
- 1 tbs. Portuguese or Spanish paprika
- ½ teaspoon dried oregano
- salt & pepper
Instructions
Preheat oven to 300 degrees.
Put oil in large skillet or braising pan, med-high heat.
Trim and season the blade steaks with salt & pepper.
Drop the steaks in pan and add onions too. (Some of the onions will brown up a little too, for more flavor, but just focus on the steaks)
While steaks are searing mix the rest of the ingredients in a bowl.
When both sides of the steaks are seared, pour in the mixture.
Cover and put in oven at 300°
After 40 minutes, flip the steaks and cook uncovered for another 40 minutes.
Replace cover, reduce heat to 250º and cook for 1 hour.
Serve.
Notes
This blade steak recipe goes great over lightly seasoned rice.
For those interested in preparing this in an Instant Pot a reader has reported hers was ready in 40 minutes. A significant reduction in cook time.
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Reader Interactions
Comments
Brandy says
This sounds so yummy!
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1stopmom says
This seems like a really easy recipe. Thanks for sharing it!
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Shop with Me Mama (Kim) says
That looks an d sounds soo good!!
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Annie @ Mama Dweeb says
wow, easy and yummy!! I will put this on my list for meals this week 🙂
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Dee @ co*cktails with Mom says
This looks soooo yummy!
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Anna carvalho says
Made with cube steak in a pressure cooker with garlic mashed potatoes and green beans.
I only had white wine , so having for dinner tonight!Reply
Robin Gagnon says
Awesome. I have yet to use my instantpot... I suppose I should get on that...lol
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Anna Carvalho says
Pressure cooker 40 minutes instead of hours!
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Robin Gagnon says
I need to try this in the InstantPot. Thank you for the comment on cook time in a pressure cooker. It is very helpful.
Anna Carvalho says
Of made this dish again...added peas to the last final minutes and brown rice this time( being healthier choice) lol ya right?
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Kate says
This was delicious, and the instant pot cooking time was spot on. I let it naturally release for about 25 minutes, thickened the sauce with a little bit of corn starch, and served it all over rice. The flavors were rich and smoky. YUM! Thank you for sharing!
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Elizabeth Roy says
My family and I loved this. I served it with mashed potatoes and green beans to mimic a pot roast or beef stew. Can’t wait to make it again.
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Baby Kato (Ger) says
Wow, was this recipe ever good. It was quick and easy to make with excellent results. The beef was so tender, and it was so flavorful. Thank you for sharing a new family favorite.
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Kathi says
Hi Rachael! I followed your directions perfectly! I never bought this type of beef before so I saw your recipe! Thank you! I made rice and asparagus to go with this!
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Nicole says
Can I make this in slow cooker too?
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Robin Gagnon says
Yes, it would be well suited to the slow cooker.
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Ella says
Turned out great on my first attempt! Thank you, the ingredients and instructions were easy enough to follow.
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Kari says
It was good but nothing special, it tasted like a pot roast to me and my husband. I used my Instant Pot so the recipe was very easy.
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Sunny says
I’ve always vowed to never be one of those people who rates a recipe that I’ve drastically altered, but here goes. The only ingredient that I did not have on hand when I discovered your recipe was red wine. I’d bought a huge pack of thin, boneless blade steaks on sale despite knowing nothing about them. I tried to pan fry one small piece and it was gristly and no fun. So I was delighted to see this as a top result in my Google search. I had everything on hand, even fine Spanish paprika, but no red wine. So I subbed sherry vinegar. Otherwise, I followed the recipe to the dot and it is delicious! I’m excited to try it with the red wine next time. Thank you, this recipe saved the day, and now I have an easy, delicious, big-batch friendly recipe for a very affordable cut of beef!
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