Description
Alcatra steak is a traditional Portuguese dish, slow-cooked to perfection in a flavorful marinade of garlic, onions, pomegranate juice, and bay leaves. This tender, juicy top sirloin cut is infused with rich, earthy flavors, making it an irresistible meal for special occasions or weeknight dinners.
Ingredients
🩷 2 lbs of Alcatra steak (top sirloin)
🩷 4 cloves of garlic, minced
🩷 1 large onion, sliced
🩷 2 bay leaves
🩷 1 cup of pomegranate juice
🩷 1/2 cup of olive oil
🩷 1/2 cup of beef broth
🩷 Salt and pepper to taste
🩷 Optional: Paprika, cloves, and cinnamon
Instructions
🔵 Step 1: Marinate the Steak
Combine garlic, onion, bay leaves, pomegranate juice, olive oil, and beef broth in a bowl. Submerge the steak fully, cover, and refrigerate for at least 2 hours, preferably overnight.
🔵 Step 2: Prepare the Cooking Method
Preheat the oven to 325°F (165°C). Choose a clay pot, Dutch oven, or slow cooker to cook the steak.
🔵 Step 3: Cook the Steak
Transfer the steak and marinade into the pot, cover, and cook in the oven for 3 hours. For a slow cooker, set to low heat and cook for 6-8 hours.
🔵 Step 4: Rest and Serve
Remove the steak, let it rest for 10 minutes, and slice. Serve with its sauce, paired with sides like roasted potatoes or vegetables.
Notes
- For best results, marinate overnight.
- Substitute pomegranate juice with red wine or balsamic vinegar for a twist in flavor.
- If Alcatra steak is unavailable, top sirloin or rump roast are good alternatives.
- Prep Time: 15 minutes
- Cook Time: 3 hours (or 6-8 hours in a slow cooker)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Portuguese
Nutrition
- Serving Size: 6 oz of steak with sauce
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0g
- Carbohydrates: 6 g
- Fiber: 1g
- Protein: 40 g
- Cholesterol: 110 mg
Keywords: Alcatra steak, Portuguese steak, slow-cooked steak, Azorean recipe, tender beef recipe, pomegranate marinade, top sirloin recipe