📝 About This Recipe
The Bitoque is a cornerstone of Portuguese tasca culture, a soulful and satisfying dish that elevates the humble steak and eggs to a culinary icon. Featuring a tenderized beef steak bathed in a rich, garlicky wine sauce and crowned with a perfect 'horseback' fried egg, it is traditionally served alongside crispy hand-cut chips and buttery rice. This dish is a masterclass in balancing rustic textures with bold, Mediterranean flavors that evoke the bustling bistros of Lisbon and Porto.
🥗 Ingredients
The Steak
- 2 pieces Beef Sirloin or Rump Steaks (cut about 1/2 inch thick and pounded slightly)
- 4 cloves Garlic (crushed and peeled)
- 2 pieces Bay Leaves (dried or fresh)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lard or Vegetable Oil (for high-heat searing)
The Molho (Sauce)
- 1/2 cup Dry White Wine (such as Vinho Verde or Pinot Grigio)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 teaspoon White Wine Vinegar (for a touch of acidity)
The Chips and Eggs
- 2 pieces Large Russet Potatoes (peeled and sliced into rounds or batons)
- 2 cups Vegetable Oil (for frying)
- 2 pieces Large Eggs (at room temperature)
- 1 tablespoon Olive Oil (for frying the eggs)
The Sides
- 1 cup Steamed White Rice (prepared according to package instructions)
- 1/4 cup Pickled Vegetables (Picles) (cauliflower, carrots, and gherkins for garnish)
👨🍳 Instructions
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1
Pat the steaks dry with paper towels. Place them between two sheets of plastic wrap and gently pound them with a meat mallet to an even 1/2-inch thickness. Season generously with salt, pepper, and rub with one crushed garlic clove.
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2
Prepare the potatoes by slicing them into thin rounds (traditional) or fries. Soak them in cold water for 10 minutes to remove excess starch, then dry them thoroughly with a kitchen towel.
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3
In a deep pan or fryer, heat the vegetable oil to 340°F (170°C). Fry the potatoes in batches until they are golden brown and crispy, about 6-8 minutes. Drain on paper towels and season immediately with salt.
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4
Heat a heavy-bottomed skillet (cast iron is best) over medium-high heat with the lard or vegetable oil. Once shimmering, add the steaks, the remaining 3 crushed garlic cloves, and the bay leaves.
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5
Sear the steaks for about 2 minutes per side for medium-rare. You want a deep brown crust but a tender interior. Remove the steaks to a warm plate and let them rest.
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6
In the same skillet (keep the garlic and bay leaves in), pour in the white wine and vinegar. Scrape the bottom of the pan with a wooden spoon to release all the flavorful browned bits (fond).
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7
Let the wine reduce by half over medium heat. Whisk in the cold butter cubes one by one until the sauce thickens slightly and becomes glossy. Turn off the heat.
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8
In a separate small non-stick frying pan, heat a tablespoon of olive oil over medium heat. Crack the eggs carefully into the pan.
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9
Fry the eggs 'sunny side up' until the whites are set but the yolks remain runny. Season the yolks with a tiny pinch of salt.
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10
To assemble, place a steak in the center of each plate. Top each steak with a fried egg (this is called 'a cavalo' or on horseback).
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11
Pour the hot garlic-butter sauce generously over the steak and around the egg. The yolk should mingle with the sauce once broken.
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12
Arrange the crispy chips on one side of the steak and a mound of white rice on the other. Garnish with the pickled vegetables and serve immediately.
💡 Chef's Tips
Use a thin cut of beef; the Bitoque is not a thick American-style steak but a quick-searing, tenderized cut. Don't burn the garlic; if it turns dark brown during the steak searing, remove it before making the sauce. The sauce is the soul of the dish; ensure you use a wine you would actually drink for the best flavor. Always fry the eggs last to ensure the yolk is warm and liquid when it hits the table. Pounding the meat is essential as it breaks down fibers, ensuring the steak is tender enough to eat with a standard table knife.
🍽️ Serving Suggestions
Pair with a chilled glass of Vinho Verde or a robust Alentejo red wine. Serve with a side of simple 'Salada Mista' (lettuce, tomato, and onion) to cut through the richness. Provide extra crusty Portuguese bread (Papo-seco) to mop up the remaining garlic sauce and egg yolk. A cold Sagres or Super Bock beer is the most authentic beverage choice for a casual lunch. Finish the meal with a strong espresso (bica) to balance the savory intensity.