Ō Bife À Portuguesa Recipe

Marinate

Pat the bavette dry with paper towel. In a bowl combine 2 tbs olive oil, 1 tbs red wine vinegar, minced garlic, piri-piri paste, smoked paprika, dried oregano, lemon juice, 1.25 tsp coarse salt and 1/2 tsp black pepper. Rub the marinade all over the bavette, place in a resealable bag or covered dish and refrigerate for at least 1 hour or up to 6 hours (bring to room temperature 20–30 minutes before cooking).

Cook

Heat a heavy skillet (cast-iron preferred) over medium-high until very hot. Add a light brush of oil to the pan. Remove bavette from marinade and let excess drip off. Sear the bavette 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–55°C), or longer to desired doneness. If the steak is thick, sear edges 30–60 seconds. Transfer to a cutting board and rest 8–10 minutes before slicing thinly against the grain into 1/4-inch slices.

Place the cubed potatoes in a pot and cover with cold salted water. Bring to a simmer and cook 5 minutes just until the edges begin to soften (parboil). Drain thoroughly and let steam dry for a few minutes—moisture will make oil splatter.

Heat 1/2 cup olive oil in a large heavy skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Carefully add potatoes in a single layer (work in batches if needed). Fry, turning occasionally, until golden brown and crisp all over, about 8–10 minutes. Transfer to a paper towel-lined tray and immediately season with 1 tsp salt and 1/4 tsp pepper.

While potatoes cook, heat 1 tbs olive oil in a small saucepan over medium heat. Add the minced onion and cook until softened and translucent, about 4–5 minutes. Add the garlic and cook 30 seconds more.

Stir in 1 tbs tomato paste and cook 1 minute. Add the crushed tomatoes, smoked paprika, hot paprika/cayenne, 1 tsp red wine vinegar, 1/4 tsp sugar, and 1/2 tsp salt. Simmer gently for 8–10 minutes to reduce and meld flavors, stirring occasionally. If the sauce becomes too thick, stir in up to 2 tbs water to reach a spoonable but thick consistency. Taste and adjust salt, acidity, or heat.

If you prefer a smoother sauce, blend briefly with an immersion blender or in a small blender until slightly smooth. Keep warm until serving.

When ready to serve, heat a 8-inch nonstick skillet over medium-low and add 1 tsp olive oil or butter. Crack eggs into the pan and cook until whites are set and edges are lacy but yolks remain runny, about 2–3 minutes for sunny-side-up; cover pan for 30–45 seconds if whites need finishing. Season with 1/4 tsp salt and a pinch of pepper. For over-easy, flip and cook 20–30 seconds more.

On each plate, arrange a portion of batatas bravas. Spoon 2–3 tbs bravas sauce over the potatoes. Fan several slices of rested bavette beside the potatoes. Top the steak with a fried egg. Sprinkle chopped parsley over the whole dish and serve with lemon wedges on the side for squeezing over the steak.

Serve immediately so eggs are runny and potatoes stay crisp.