Bitoque (Portugal)

Bitoque (Portugal)

Ingredients
  • 4 1/2 inch thick sirloin steaks or cutlets (about 2 1/2 lbs total)
  • 1 cup white wine
  • 5 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 bay leaves
  • 3 tbsp vegetable oil
  • 4 tbsp unsalted butter
  • 4 large eggs
  • 4 tsp butter or olive oil to cook eggs
Instructions
  1. In a medium bowl, whisk together the wine, garlic, salt and pepper.
  2. Pour the marinade into a sealable freezer bag
  3. Place the steaks and bay leaves in the same bag.
  4. Remove the air and seal the bag.
  5. Massage the marinade into the meat and refrigerate over night (at least 4 hours)
  6. In a large frying pan, heat the oil to medium high.
  7. Remove the steaks from the freezer bag and place them on a plate that’s lined with paper towel. This will remove excess liquid before placing the meat in the hot oil. Discard the marinade from the bag.
  8. Once the oil is hot, carefully place the steaks in the pan.
  9. Let them cook/sear about 4 minutes or until they look seared (you should see some brown crusty edges).

  10. Turn the steaks over and cook for 2 minutes.
  11. Add the butter over the steaks and continue to cook for another two minutes.
  12. The steaks should be about medium. Cook longer if preferred.
  13. Heat a separate non-stick skillet or well seasoned cast iron pan to medium over medium heat. Add 1 tsp of butter or olive oil to the skillet (for each egg). When the butter starts to foam and melt, crack the egg and add the egg to the pan. Cook until the white is set and solid. Add salt and pepper if necessary, and set aside. Follow the step for all 4 eggs.

  14. Serve the steaks hot with your favourite sides. Place a fried eggs over each steak. These steaks are typically served with white rice, homemade fries, a fresh green salad and a side of olives.

Recipe Notes

Feel free to use store bought fries, but homemade really elevate the dish. I used about 2.4 lbs of white potatoes for the meal. I peeled them, soaked them in cold water, dried them and then fried them in 8 cups of vegetable oil.

You can also cook the eggs in the grease from the steak, but they’ll look messier and they’re harder to handle then cooking them on a non-stick surface. We chose our method for a cleaner final presentation.