The Portuguese style Steak and Eggs combines steak topped with a fried egg and drizzled with a delicious sauce made with sautéed garlic, butter, and white wine. It’s usually served with French fries, white rice, or with a simple salad. Bitoque is a popular workers lunch available in most snack bars and family restaurants across Portugal. It isn’t essentially a fancy meal, but you will find gourmet versions at high end restaurants too. Continue to read to learn how to make Steak with Egg the Portuguese way!
Authentic Portuguese Bitoque
The Bitoque, sometimes referred to as ‘Portuguese Steak’ is perhaps the most traditional way of eating steak in Portugal. The preparation is very similar to that of a Portuguese Prego Sandwich, where you fry the steak and use the pan residue to make a sauce with garlic, butter, white wine, and fresh herbs. The steak is then served with a fried egg, preferably with a runny yolk.
The classic recipe calls for beef or pork, but you will find modern versions with chicken or tuna fillets too. It’s typically served in pastelarias, snack bars, and traditional Portuguese restaurants where you will be given the option to pair it with fries, rice, or a simple salad. As a Brazilian that loves her carbs, my choice is always rice and fries!
Choosing the Perfect Steak for your Bitoque
When it comes to cooking Portuguese steak recipes, there’s always the debate on what steak should be used. While some people prefer softer cuts such as sirloin or rump, others claim any beef can be used as long as you tenderise it. Most restaurants will serve a thin steak which is less likely to go tough since it’s only cooked for a few minutes.
In Portugal I recommend using thin alcatra steak (rump) which is pretty much foolproof and will turn out soft even if you accidentally overcook it. Ultimately, you can use this recipe to cook any steak you’d like, it will turn out delicious and full of Portuguese flavours!
How to Make Bitoque – Classic Portuguese Steak with Egg
Bitoque de Vaca – Portuguese Style Steak with Egg
2
servings10
minutes20
minutes739
kcalA Bitoque typically combines steak topped with a fried egg and drizzled with a delicious sauce made with sautéed garlic, butter, and white wine!
Ingredients
2 Thin Rump Steaks
2 Eggs
3 tbsp Extra Virgin Olive Oil
20 g Cold Butter
1/3 Cup White Wine
3 Garlic Cloves
1 Bay Leaf
1 tsp Dijon Mustard
1/2 tsp Chili Flakes
Fresh Thyme
Salt
Black
Directions
- Start by seasoning the steaks on both sides with salt and black pepper to taste. Set aside.
- With the back of a knife, lightly crush the whole garlic cloves, set aside as well.
- Place a large stainless steel frying pan over medium to high heat. Once hot, add in 2 tbsp of olive oil, the crushed garlic, and the steaks. Cook the steaks for about 1-2 minutes on each side until golden brown.
- Transfer the steaks to a plate, reduce the heat to medium low, add in the bay leaf, a couple of sprigs of fresh thyme, and the chilli flakes. Cook for another 2 minutes.
- Deglaze the steak pan with the white wine, gently scraping the bottom of the pan with a wooden spoon to release the caramelised bits. Once the alcohol evaporates, stir in the Dijon mustard. Let it reduce for another minute.
- Finish the sauce with the cold butter, stirring well to emulsify. Season with more salt and black pepper. Return the steaks to the pan to reheat them for a couple of minutes.
- Place a non-stick frying pan over medium heat, add in the remaining olive oil. Fry the eggs until the whites are cooked through but the yolks are still runny. Set aside.
- Serve the steaks with a couple of spoons of the sauce, and the fried egg on top. The most common sides you can serve it with are white rice, French fries, and a simple salad. Enjoy!
Notes
- You can use a meat mallet to tenderise and make your steak thinner if necessary.
- Remove the steaks from the fridge at least 30 minutes before cooking.
- Avoid using non-stick frying pans as they don’t create the caramelisation at the bottom of the pan that makes your sauce more flavourful.
Have you tried this dish? Let me know in the comments!