Portuguese
Bitoque
Steak with a fried egg, chips and rice
Thin beef steaks fried with garlic and white wine, each topped with a fried egg and served with chips, rice and the pan sauce.
- Serves 4
- Prep 20 min
- Cook 35 min
- Total 55 min
Cooking this with others?
Save it to a plan: it goes on the group's meals and its ingredients onto a shared shopping list.
Save to a plan
New to JuntoPlan? Start free
Ingredients
12 items · serves 4- 4 thin beef steaks (about 600 g)
- 4 eggs
- 4 cloves garlic, sliced
- 100 ml dry white wine
- 1 bay leaf
- 20 g butter
- 3 tbsp olive oil
- 800 g potatoes, cut into chips
- 750 ml sunflower oil, for frying
- 250 g long-grain rice
- 1 tsp salt
- 1/4 tsp ground black pepper
Contains: egg, milk · May contain: sulphites (wine — check the label). Check product labels: brands differ.
Steps
6 steps- 1Season the steaks with salt and pepper, scatter with half the garlic and the bay leaf and pour over the wine. Leave for 30 minutes while you prepare the rest.
- 2For the rice, soften the remaining garlic in 1 tablespoon of the olive oil, add the rice and stir, then add 500 ml of boiling water and a pinch of salt. Cover and cook gently for 12 to 15 minutes.
- 3Fry the chips in the sunflower oil in batches until golden; drain and salt.
- 4Lift the steaks from the marinade and fry them in the butter and the rest of the olive oil over a high heat, 1 to 2 minutes a side. Keep warm on plates.
- 5Pour the marinade into the pan with a splash of water and let it bubble for 2 minutes, scraping the pan, to make the sauce.
- 6Fry the eggs, put one on each steak, spoon over the sauce and serve with the chips and rice.