Bitoque – Portuguese Steak and Egg with Fries

Aug 29, 2011 by     2 Comments    Posted under: Food, Recipes

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!

Needs:

Steak – 1 per person, pick your favorite
Eggs – 1 per person
Fries
Salt & Pepper
Garlic powder
Olive oil
15 min. prep
10 min. cook
30 min. cook (fries)

Step 1: Pre-cooking, aka, The Prep

  1. 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.)
  2. 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.)

Step 2: Grill, Bake, and Fry

  1. Grill the steak. (Remember to sear it and don’t turn it too often. Should only take a few minutes each side.)
  2. 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)
  3. Fry the eggs, but keep them runny. (Don’t be afraid of the runny yolk, it’s the key ingredient!)

Step 3: Plating is as easy as 1, 2, 3

  1. Place the steak on the plate
  2. Place the egg on the steak
  3. wait for it… place the fries on the plate
  4. That’s it, now enjoy!

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2 Comments + Add Comment

  • Mmmm…looks so good!

    Jenny and I just deep fried some potato slices last night. I know, terrible, but they tasted good, and were the first fries she’s had in a while (as most places deep fry with breaded items, so not gluten-free friendly). ch:

    • I make the same recipe with the potatoes thinly sliced instead of as fries. It’s a little trickier to keep them crispy using the oven, but are so good.

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