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Bitoque à Portuguesa with Fried Egg, Crispy Potatoes, and Fluffy Rice Recipe

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4 from 3 reviews

Bitoque à Portuguesa is a classic Portuguese dish featuring a juicy sirloin steak topped with a sunny side up egg, served with crispy double-fried chips and flavorful garlic rice. The steak is seared and served with a rich mustard, Worcestershire, and white wine sauce that enhances the meaty flavors. Paired with perfectly cooked rice and golden fries, this dish is a hearty and satisfying meal that showcases traditional Portuguese home cooking.

Ingredients

The Bitoque

  • 200 g sirloin steak or rump
  • 1 tbsp olive oil
  • 1 bay leaf (dried or fresh)
  • 2 cloves garlic, roughly chopped
  • 100 ml white wine or vinho verde
  • 1 tbsp yellow table mustard
  • 3/4 tbsp Worcestershire sauce
  • 1 tbsp butter
  • Sea salt and freshly ground black pepper to taste
  • 1 medium egg
  • 1/2 tbsp vegetable oil
  • Sea salt and freshly ground black pepper to taste (for egg)

The Potatoes

  • 4-5 medium red potatoes
  • 200 ml vegetable oil (or enough to cover potatoes in pan)
  • 2 tbsp white wine vinegar
  • Table salt to taste

The Rice

  • 150 g arroz agulha or other long-grain rice
  • 200 ml hot water
  • 1/2 clove garlic, roughly chopped
  • 1 small onion, peeled and derooted (or 1/2 large onion)
  • 1/2 tbsp olive oil

Instructions

  1. Prepare the steak: Trim any excess fat from the steak, season both sides generously with sea salt and freshly ground black pepper, and tenderize with a meat hammer. Allow the steak to rest at room temperature for at least 10 minutes but no longer to prevent moisture loss. Meanwhile, roughly chop 2 cloves of garlic.
  2. Sear the steak: Heat olive oil, bay leaf, and garlic in a pan over medium-high heat. Place the steak in the pan and sear without moving for 2 minutes to develop a crust. Remove garlic if it risks burning or place it on top of the steak. Ensure not to overcrowd the pan if cooking multiple steaks.
  3. Flip and cook the steak: Turn the steak over and sear the other side for another 2 minutes. Then remove the steak from the pan and let it rest undisturbed on a surface.
  4. Make the sauce: Keeping the pan over medium heat, add about 100 ml white wine, scraping up the brown bits (fond) from the pan. Stir in yellow mustard and Worcestershire sauce and reduce the mixture by just over half until thickened.
  5. Cook the egg: In a separate pan, warm vegetable oil over medium-low heat. Crack the egg into the pan and cook sunny side up, basting the whites with oil until solid. Season lightly with sea salt and black pepper.
  6. Finish the sauce: Return the steak to the pan with the sauce, add the butter, and gently incorporate it into the sauce using a spoon to create a rich glaze.
  7. Plate the steak: Place the steak on a plate, pour the sauce around it, and top with the cooked sunny side up egg. Serve alongside fries and rice.
  8. Prepare the potatoes: Peel potatoes and slice lengthwise into 4-5 wedges, then cut those into 4-5 chips. Wash the potatoes under cold running water, massaging gently to remove starch, changing the water at least twice until clear. Cover with cold water, add 2-3 tablespoons white wine vinegar, and soak for 5 minutes.
  9. Dry and fry potatoes – first fry: Remove potatoes from the vinegar water and dry thoroughly with paper towels. Heat vegetable oil in a frying pan or deep fryer to 60°C (140°F). Fry the potatoes for 3.5 minutes, then remove and allow to cool, shaking off excess oil.
  10. Second fry for crispiness: Increase the oil temperature to 180°C (360°F). Fry the potatoes again for 3.5 minutes or until golden and crispy, stirring occasionally for even coloring. Drain oil.
  11. Season and serve fries: Sprinkle fries with fine table salt, toss to coat evenly, and keep warm until serving.
  12. Prepare the rice: Heat a small saucepan over medium heat with 1/2 tbsp olive oil. Add roughly chopped garlic and fry until just turning golden. Add rice, stir well, and make a small well in the middle of the pan.
  13. Add onion and cook rice: Place peeled and derooted small onion (or half large onion) into the well. Pour in 200 ml hot water (ratio 1 rice:1.5 water), cover with a lid, and cook on medium-low heat for 15 minutes.
  14. Steam and finish rice: Turn off the heat and let the rice rest, steaming with the lid on for 5 minutes. If rice is not fully cooked, add a bit more hot water and continue cooking for another 5 minutes. Adjust seasoning with salt to taste.

Notes

  • Do not leave the steak salted and resting too long to avoid drawing out too much moisture.
  • Double frying the potatoes ensures a crispy exterior and soft interior.
  • Use a thermometer if possible to maintain accurate frying temperatures for best results.
  • Mustard and Worcestershire sauce enrich the pan sauce with a perfect balance of tang and umami.
  • Resting the steak after searing allows the juices to redistribute, keeping the meat tender and juicy.
  • The sun side egg adds richness and a pleasant creamy texture atop the steak.

Find it online: https://marthatasty.com/bitoque-a-portuguesa-with-fried-egg-crispy-potatoes-and-fluffy-rice-recipe/