Bitoque de Vaca – Portuguese Style Steak with Egg

Directions

• Start by seasoning the steaks on both sides with salt and black pepper to taste. Set aside.
• With the back of a knife, lightly crush the whole garlic cloves, set aside as well.
• Place a large stainless steel frying pan over medium to high heat. Once hot, add in 2 tbsp of olive oil, the crushed garlic, and the steaks. Cook the steaks for about 1-2 minutes on each side until golden brown.
• Transfer the steaks to a plate, reduce the heat to medium low, add in the bay leaf, a couple of sprigs of fresh thyme, and the chilli flakes. Cook for another 2 minutes.
• Deglaze the steak pan with the white wine, gently scraping the bottom of the pan with a wooden spoon to release the caramelised bits. Once the alcohol evaporates, stir in the Dijon mustard. Let it reduce for another minute.
• Finish the sauce with the cold butter, stirring well to emulsify. Season with more salt and black pepper. Return the steaks to the pan to reheat them for a couple of minutes.
• Place a non-stick frying pan over medium heat, add in the remaining olive oil. Fry the eggs until the whites are cooked through but the yolks are still runny. Set aside.
• Serve the steaks with a couple of spoons of the sauce, and the fried egg on top. The most common sides you can serve it with are white rice, French fries, and a simple salad. Enjoy!