Bitoque

Name: Bitoque
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 1/2 lbs beef sirloin steak, pounded thin; 2 cloves garlic, minced; 1/4 cup dry white wine; 1/4 cup olive oil; 4 large eggs; 2 lbs russet potatoes, cut in sticks; 4 cups vegetable oil; 1 cup long-grain white rice; 1 tsp kosher salt; 1/2 tsp ground black pepper

A thin garlic-marinated steak topped with a fried egg, served with crisp fries and white rice, a staple of Portuguese tascas and cafes. Plan ahead: marinate the steak 30 minutes.

45 minEasyServes 4820 cal/serving

PortugueseDinnerStovetopStandardDairy-FreeNut-FreeShellfish-Free

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Ingredients

1 1/2 lbs beef sirloin steak, pounded thin
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup olive oil
4 large eggs
2 lbs russet potatoes, cut in sticks
4 cups vegetable oil
1 cup long-grain white rice
1 tsp kosher salt
1/2 tsp ground black pepper

Instructions

1

Rub 1 1/2 lbs pounded thin beef sirloin steak with 2 cloves minced garlic, 1/4 cup dry white wine, half of 1 tsp kosher salt, and 1/2 tsp ground black pepper. Let it marinate 30 minutes at room temperature.
2

Cut 2 lbs russet potatoes into sticks and pat them dry. Fry them in 4 cups vegetable oil at 350°F for 5 to 7 minutes, until golden. Drain on paper towels and season with the remaining 1 tsp kosher salt.
3

Cook 1 cup long-grain white rice according to package directions. Keep it warm.
4

Heat 1/4 cup olive oil in a skillet over medium-high heat. Cook 1 1/2 lbs beef sirloin steak 2 to 3 minutes per side, until it reaches 145°F inside. Rest 5 minutes.
5

Fry 4 large eggs in a little of 1/4 cup olive oil until the whites are set and the yolks are still soft.
6

Plate the steak with a fried egg on top, the fries, and the rice. Serve right away.

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Questions

How hot should the oil be for Bitoque?

For Bitoque, the frying oil is held at 350 F (about 175 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

How do I know when Bitoque is done?

Go by the cues in the method rather than the clock. Step 5: cook until the whites are set and the yolks are still soft. A reading of 145 F on a thermometer settles it.

How long should Bitoque marinate?

Step 1 reads: "Let it marinate 30 minutes at room temperature." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

What can I use instead of white wine in Bitoque?

The entry for Bitoque calls for 1/4 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Does Bitoque contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Bitoque the day before?

Yes. Step 1 is a built-in pause of 30 minutes: "Let it marinate 30 minutes at room temperature." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

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