Bitoque (Portuguese Steak with Fried Egg)

• 500 g Idaho potato
• 90 ml Sunflower oil
• 1 head Romaine lettuce
• 1 medium Lemon
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 300 g Beef sirloin steak
• 2 cloves Garlic
• 40 g Unsalted butter
• 120 ml Dry White Wine
• 2 Egg

1. Peel the potatoes and cut into chips about 1 cm thick. Rinse well, then simmer in salted water for 5 minutes to par-cook. Drain in a colander and leave to steam-dry for 5 minutes.
2. Heat 70 ml of the sunflower oil in a large frying pan over medium-high heat. Fry the chips in a single layer, turning occasionally, for 12 to 15 minutes until golden and tender; work in batches if needed. Season with a pinch of the salt and keep warm.
3. Meanwhile, separate the romaine leaves, wash and dry them, then tear into bite-sized pieces. Squeeze over the lemon juice and drizzle with 1 tbsp of the remaining sunflower oil, then season with a pinch of salt and a little black pepper. Toss and set aside.
4. Pat the steaks dry and season both sides with the remaining salt and black pepper. Finely slice the garlic. Wipe out the pan if needed, then heat 1 tbsp sunflower oil over medium-high heat.
5. Add the steaks and cook for 2 to 3 minutes per side for medium-rare, or to your liking. Transfer to plates to rest. Reduce the heat to medium and add the butter and garlic, stirring for 30 to 60 seconds until fragrant but not browned.
6. Pour in the white wine and simmer for 2 to 3 minutes, scraping up any browned bits, until slightly reduced and glossy. Taste and adjust seasoning with a pinch more salt or pepper if needed. Spoon the pan sauce over the steaks.
7. In the same pan, add a little more sunflower oil if it looks dry, then fry the eggs over medium heat until the whites are set and the edges are crisp, 2 to 3 minutes. Top each steak with a fried egg. Serve with the chips and salad.

Made this recipe? Rate it — a comment is optional.