Prep 10 mins
Cook 5 mins
Even though they are labeled a la Portuguese, they are very common in Mexican homes and restaurants. The Portuguese sauce has been Mexicanized by the addition of serrano or jalapeno pepper in the sauce. This is one of the top favorite dishes for the men in my home. We, gals enjoy it too!
- 1 rib eye steaks or 1 round steaks or 1 cube steak, flattened
- 1 teaspoon seasoned flour (with salt, pepper, or your favorite seasoners)
- 1 egg, beaten
- 1 tablespoon fine breadcrumbs (reduce salt on meat if you use saltines) or 1 tablespoon cracker crumb (reduce salt on meat if you use saltines)
- 1 tablespoon cooking oil (or combination of last two) or 1 tablespoon olive oil (or combination of last two) or 1 tablespoon melted butter (or combination of last two)
- 1 slice ham
- 1 slice cheese (manchego, cheddar are good choices)
Sauce makes approx 1/2 cup
- 2 tablespoons butter
- 2 tablespoons chopped onions
- 6 green olives, thinly sliced, no pits
- 1⁄2 cup tomato sauce (or tomato pulp)
- 1 jalapeno peppers (optional) or 1 serrano pepper (optional)
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- Dredge steak with seasoned flour.
- Place 1 slice ham and 1 slice cheese on each lengthwise half of steak.
- Fold steak in half and secure with toothpicks.
- Moisten steak in beaten egg and then coat both sides with
- fine bread or cracker crumbs.
- Fry in hot oil until browned on both sides.
- Reduce heat to low and leave a couple of minutes more to make sure it's cooked inside.
- For Sauce:
- Melt butter in skillet.
- Sautee chopped onion and sliced olives.
- Add tomato sauce or pulp and finely chopped jalapeno or serrano pepper. (Optional).
- Season with salt and sugar.
- Simmer until it has reduced somewhat.
- Serve hot over steaks.
I used cubed steak and did not come out well. It was still pink on the inside and not well cooked. If I cooked for longer time it would burn. I suggest this with very thin steaks pounded down. Sorry did not go well with family.