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Seoul-styled piri piri steak and potatoes…inspired by Oporto

Last weekend for my roommate’s birthday lunch, a posse of our friends stormed the new hipster joint in town- Oporto Fooding House and Wine, It’s a Portuguese tapas driven concept restaurant in midtown, Houston. The inside decor is all sleek woods and geometric patterns and industrious-looking lanterns. They boasted a menu filled with new-American and Portuguese fusion dishes. Not only their food was mouth-watering, even their modern and stylish serveware got me oggling the way that a only food blogger would. If you know what I mean.

One of my favorite tapas dishes was the bife-a-portuguesa, which is deliciously tender hangar steak on top of spicy potatoes cooked in piri piri sauce, all this topped with a sunny-side-up. Piri piri is a popular Portuguese marinade for meat that is made from a variety of spicy peppers (poblano, jalapeno). No need to say, it rivals Tabasco sauce in its level of hotness. So being the most geeky foodie that I am, I asked for a copy of the menu halfway through my meal and studiously examined the listed ingredients of the dish. Inspired by this dish, I made my own rendition with toned down spiciness and added my favorite Korean Guchujang sauce, so that it’s more tolerable and enjoyable for me and all of you who cannot swallow a jalapeno pepper in whole without blinking a eye. The plus- Gochujang sauce gives it a tangy sweetness that pairs perfectly with the skirt steak I used. So here it is, savor every bite. Happy Saturday!


Find this recipe on Mix It Up Mondays!

Flour Me With Love

Seoul-styled piri piri steak and potatoes

  • Servings: 4
  • Difficulty: medium
  • Print


  • 5 pieces of skirt steak
  • 2 potatoes, peeled and cubed
  • 1 egg

For piri piri sauce:

  • 4 Tbsp lemon juice
  • 4 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • 2 tbsp cayenne pepper
  • 3 cloves of crushed garlic
  • 1 tbsp paprika
  • 1 tbsp chili flakes
  • 1 large spoonful Gochujang
  • 1 tbsp salt

For steak marinade:

  • 4 Tbsp olive oil
  • 3 Tbsp Worcestershire sauce
  • 2 large limes, squeezed juice
  • 3 cloves of crushed garlic
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 1 Tbsp sugar
  • 1 tbsp salt and pepper

Mix ingredients for steak marinade and soak steak in marinade for 4 hours. Overnight if desire stronger flavor.

In a pan, heat up canola oil on high heat until shimmering. Sear steak on each side for 20 seconds. Skirt steaks are thin, so be quick!

In a separate pan, heat up canola oil on medium heat. Add potatoes and layer them in one layer, occasionally stir around to ensure no burning on the bottom. It takes around 10 minutes for potatoes to soften.

While waiting on potatoes, mix all ingredients for piri piri sauce. Add sauce to potatoes once softened, saute for another 5 minutes to ensure potatoes have absorbed the flavoring.

Make a sunny side up egg. Pile potatoes on the bottom of a plate, top with steak slices (cut) and egg.




  1. heeey, thank you so much for your Sunday Funday linkup. i chose this post as one of my favs, featured at 🙂 are you on twitter, by chance, so i can share there as well? i couldn’t find a link 🙂 thanks and happy sunday!


    • Hi Jen!
      I’m so honored you picked my recipe as a fav! Unfortunately my twitter has been inactive for a long long time…been meaning to revive it now that I’m blogging. But for now, I just use pinterest, instagram and google+ for my newbie blog! Thanks for the love!


  2. Pingback: Sunday Funday Linkup & A $50 ULTA Gift Card Giveaway - Fab Fatale

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