Bitoque Lisboeta (Lisbon Garlic-Wine Seared Steak with Runny Egg, Rice & Fries) – Authentic Portugal Recipe
Every Lisbon tasca’s signature plate: steak seared in a garlicky bay-leaf wine jus and crowned with a fried egg.
- Country of Origin
- 🇵🇹 Portugal (Southern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thinly sliced beef sirloin steak, Pan-fried runny egg, White rice and crispy potatoes, 4 cloves sliced garlic, Bay leaf
Ingredients for Bitoque Lisboeta (Lisbon Garlic-Wine Seared Steak with Runny Egg, Rice & Fries) (4 Servings)
- 1.25 lbs (or 2.5 cups) thinly sliced beef sirloin steak, prepped into bite-sized pieces
- 1.5 cups pan-fried runny egg, washed and trimmed
- 1 cup white rice and crispy potatoes
- 1 medium onion and 3 cloves garlic, finely minced with 4 cloves sliced garlic
- 1.5 tbsp traditional Portugal seasoning (bay leaf, white wine, butter, mustard touch)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and 4 cloves sliced garlic for 2–3 minutes until softened and fragrant.
- Add thinly sliced beef sirloin steak and pan-fried runny egg along with bay leaf, white wine, butter, mustard touch, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with white rice and crispy potatoes and serve straight from the skillet.