Portuguese Steak Header

Portuguese steak with eggs and a delicious sauce

It’s time for a day of flavour when you present this incredible Portuguese steak recipe with a rich wine sauce and topped with an egg.

Portuguese Steak Header

South African cuisine is influenced by various regions, especially Western Europe and the Mediterranean, one of them being Portugal. As we love a good steak, we enjoy a cut of beef with some spice, so that’s why you need to try this Portuguese steak recipe. Whether you’re having a camping breakfast or want a fully-loaded meal for lunch or dinner, this recipe will satisfy every protein lover’s dreams and taste buds.

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Portuguese steak suggestions

The marinated and perfectly seared steak is tender and juicy, but remember to not overcook it as it will cook further while resting and then cook more in the sauce. The spicy and aromatic wine sauce gets boosted by the extra juices from the rested meat and becomes incredibly rich and delicious. You can also use brandy instead of rose, but watch out for flare-ups from the high alcohol. The bacon and eggs is just the crown this dish needs to become a meal fit for a king or queen that you can share with your whole family.

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It’s time for a day of flavour when you present this incredible Portuguese steak recipe with a rich wine sauce and topped with an egg.

Last updated on 11 July 2023

Portuguese steak recipe

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Recipe by Irene Muller Course: DinnerCuisine: PortugueseDifficulty: Easy


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  • 2 2 sirloin steaks

  • 4 tsp 4 butter

  • 3 cloves 3 garlic, chopped

  • 100 ml 100 rosé wine

  • 2×25 g 2×25 sachets liquid beef stock (I used Ina Paarman’s, Beef Stock)

  • 4 tbsp 4 sour cream

  • sliced ham or bacon

  • 2 2 eggs

  • salt and freshly ground black pepper

  • olive oil

  • frozen oven chips

  • fresh green salad


  • Rub the steaks with olive oil and let it rest for 1 hour.  
  • Cook the oven chips as instructed on the package. When you have about 10 minutes +- left for the chips, start with the sirloin steaks. 
  • Heat the butter in a large frying pan over high heat, add the steak and cook for 30 seconds each side to sear the steak. Remove from the pan. and let it rest.
  • De-glaze the pan with some wine, add more butter then add garlic and saute.
  • Add the rose wine. beef stock and cook for 2 to 3 minutes.  Add the sour cream and cook for a minute to mix the flavours. 
  • Return the steak to the pan, along with any of the juices and cook until done to your liking.
  • While the meat is cooking, fry the ham or bacon as well as the eggs, remember they must be sunny side up, and a little gooey. (preferably)
  • Remove the steak, add the sauce, egg and bacon.


  • Serve immediately with crispy chips and salad

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