Brazilian recipe
Brazilian oven-baked cheesy steak (bife de forno)
A fuss-free, family-favourite recipe featuring thick-cut steaks seared to perfection, smothered in tomato sauce, and topped with gooey melted mozzarella.
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Ingredients
6 large, thick-cut sirloin steaks (300g each)
Salt to taste
Black pepper to taste
Vegetable oil for frying
1 carton of tomato passata
300g shredded mozzarella cheese
Dried oregano to taste
Salt to taste
Black pepper to taste
Vegetable oil for frying
1 carton of tomato passata
300g shredded mozzarella cheese
Dried oregano to taste
Where to find ingredients
For the sirloin steaks, visit your local butcher or the meat counter at major supermarkets in Pakistan; ask for 'sirloin' or 'striploin' cuts. Tomato passata is commonly available in the imported goods section or the pasta aisle of large grocery stores. For mozzarella, look for 'pizza cheese' or shredded mozzarella in the dairy fridge section. If authentic mozzarella is unavailable, a high-quality locally produced fresh mozzarella or a standard block of melty cheese will work well.
Preparation method
- Season the steaks generously with salt and black pepper on both sides
- Heat enough oil in a heavy-based frying pan and sear the steaks quickly over high heat until browned
- Place the seared steaks side-by-side in a large baking dish
- Pour the tomato passata evenly over all the steaks
- Top each steak generously with the shredded mozzarella
- Sprinkle a good pinch of dried oregano over the cheese layer
- Bake in a preheated oven at 200°C until the mozzarella has completely melted and is lightly golden on top
Observations
This oven-baked steak is a comforting and flavourful classic from Brazil, making it a perfect hearty choice for family meals. The secret lies in using thick cuts of sirloin steak, which are quickly seared to lock in the juices before being finished in the oven with a rich tomato sauce and a generous layer of melted mozzarella. It is a practical, no-fuss way to prepare a main course that everyone at the table will love.
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