Jul 09 2026
Restaurants›PortuCale Restaurant & Bar›Bife A “portucale” Recipe

Bife A “portucale” Recipe

Inspired by PortuCale Restaurant & Bar
Time1h
Serves2

Grilled Shell Steak w/ Shrimp, Prosciutto, Mushrooms, Artichoke in Port Wine Reduction Served w/ Spanish Potatoes and Vegetables

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Ingredients

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For the Bife A “Portucale”

For the Spanish Potatoes and Vegetables

Method

For the Bife A “Portucale”

  1. 1

    Marinate the Steak

    In a bowl, mix olive oil, minced garlic, salt, and black pepper. Rub the mixture over the shell steaks and let marinate for at least 30 minutes at room temperature.

  2. 2

    Prepare the Port Wine Reduction

    In a saucepan, combine the port wine, sliced mushrooms, artichoke hearts, and prosciutto. Simmer over medium heat until the sauce reduces by half and thickens slightly, about 15-20 minutes. Set aside.

  3. 3

    Grill the Steak and Shrimp

    Preheat the grill to medium-high heat. Grill the marinated shell steaks for about 4-5 minutes on each side for medium-rare. In the last 2 minutes of grilling, add the shrimp to the grill until they turn pink and opaque.

  4. 4

    Serve

    Plate the grilled shell steak and shrimp, then drizzle the port wine reduction over the top. Serve immediately.

For the Spanish Potatoes and Vegetables

  1. 5

    Cook the Potatoes

    In a pot of salted boiling water, add the diced potatoes and cook until fork-tender, about 10-12 minutes. Drain and set aside.

  2. 6

    Sauté the Vegetables

    In a large skillet, heat olive oil over medium heat. Add the chopped onion, bell pepper, and zucchini. Sauté for about 5-7 minutes until the vegetables are tender.

  3. 7

    Combine and Season

    Add the cooked potatoes to the skillet with the sautéed vegetables. Sprinkle with paprika, salt, and black pepper. Toss to combine and heat through for another 3-5 minutes.

  4. 8

    Serve with Steak

    Serve the Spanish potatoes and vegetables alongside the grilled shell steak and shrimp for a complete meal.

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