This Portuguese answer to ‘Steak & Eggs’ would be eaten for lunch or dinner  rather than for breakfast as is the custom in the U.S.  What distinguishes this dish is that the eggs are served atop the steak, ‘on horseback’.  Rib-eye steak is the favorite cut for use in this recipe, but any boneless cut good for frying will do.  Portuguese steak is almost always served with some kind of fried potato and this recipe calls for thick-cut french fries.

Traditionally, these steaks would be prepared in small, individual terra cotta frying pans . . . in lard. While many people in the U.S. would find cooking with lard disgustingly unhealthy, it has many culinary uses in European cooking.  As far as its usefulness in frying steak, lard has the delicious effect of cooking the fat into the meat, so that it does not melt away into the pan.

Makes: 1 serving

Ingredients:

2 tbsp olive oil

1/2 pound rib-eye steak trimmed of any excess fat

1 large egg

1 clove garlic, thinly sliced

2 tbsp dry white wine

enough olive oil or butter to fry an egg

thick cut french fried potatoes

Preparation:

1. Season the steak on both sides with a little sea salt.  Heat 1 tablespoon of the olive oil in a frying pan over medium high heat until it begins to ripple.  Add the steak and cook for 2 or more minutes on each side until done to your liking, then remove from the pan and keep warm.

2. Add the other tablespoon of olive oil to the same frying pan, along with the garlic, and cook just until the garlic aroma reaches your nose, then add the white wine, lower the flame to low and cook for a few more minutes.  Meanwhile, in a separate pan, fry the egg to your liking.

3. To serve, pour the sauce over the steak and top with the fried egg.  Sprinkle with cracked pepper and parsley (or cilantro) and serve with potatoes.

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