Peppered Steak with Batatas à Murro
This Portuguese dish is called Batatas à Murro, meaning punched potatoes, is a beautifully crisp skinned potato covered with caramelised onions.
But don’t worry, their’s no need to train to prepare this dish as we will use a fork to crush the potato instead of punching its lights out!!
Peppered Steak with Batatas à Murro
This Portuguese dish is called Batatas à Murro, meaning punched potatoes, is a beautifully crisp skinned potato covered with caramelised onions.
But don’t worry, their’s no need to train to prepare this dish as we will use a fork to crush the potato instead of punching its lights out!!
Cooking Instructions
- 1
Place your steaks into a resealable bag or container and add all of the marinade ingredients. Massage the mixture into each steak.
Leave in the fridge for at least a couple of hours or preferably overnight.
- 2
For the Batatas à Murro get a large saucepan and add the potatoes and fill with cold water until just covered.
Bring to the boil, cover and then simmer until the potatoes are soft but not breaking.
- 3
Drain and place them onto a baking tray.
Once cooled slightly crush them with a fork.
Add the garlic with the skins on, Drizzle with oil and a sprinkle of salt and give them a mix.
Place into a preheated oven at 180c until they go slightly brown and crispy. - 4
In a frying pan add some butter and gently fry the onions until slightly caramelised.
Once the potatoes are cooked transfer them to the onions and give them a good mix.Add another knob of butter and gently keep warm on a low heat while you cook your steaks.
(Remove your steaks from the fridge and let them come to room temperature)
Heat a clean frying pan or griddle pan until hot and add the steaks. - 5
Cook for a couple of minutes on each side until cooked.
Serve on a warm plate with the Batatas à Murro and a sprinkle of black ground pepper and sea salt flakes if you want.
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