I grew up in Portugal and I would eat a Bitoque (bee-tock) about once a week, sometimes more. It’s such a traditional dish that you can find it on pretty much any menu. It’s so easy to make and is a frequent meal at the “Reimer Restaurant”. It’s similar to the more common “Steak Frites”, but with an egg on top. You must serve it with fries, with a side of rice or salad, and some Portuguese red wine.
Have you ever made homemade fries? No? Well, give them a try. There’s just something about them that the frozen variety can’t match. I don’t have a deep-fryer so these are oven baked making them low-fat!
Writing this post I’m suddenly transported back to Lisbon into a small restaurant on a nondescript side street where I would sit, watch Futebol, and dip my fries in the runny egg yolk. So good.
Try this soon and enjoy!
Step 1: Pre-cooking, aka, The Prep
- Marinate the stake overnight (or if you’re like me and don’t have time, just coat with olive oil and season with garlic powder, salt and pepper.)
- Pre-heat the oven to 450F for the homemade fries (oh, you might need to know how to make those? Don’t worry, here’s how.)
- Grill the steak. (Remember to sear it and don’t turn it too often. Should only take a few minutes each side.)
- Bake the fries until golden and crispy. Turn/toss them after 10-15 minutes. (Don’t let them burn, so you’ll need to keep an eye on them)
- Fry the eggs, but keep them runny. (Don’t be afraid of the runny yolk, it’s the key ingredient!)
- Place the steak on the plate
- Place the egg on the steak
- wait for it… place the fries on the plate
- That’s it, now enjoy!