Bitoque With Portuguese Fries Recipe

Prepare the marinade

In a shallow dish or zip-top bag combine minced garlic, 4 tbs olive oil, 60 ml white wine, 1 tbs soy sauce, 1 tsp red wine vinegar, 1 tsp paprika, 1 tsp freshly ground black pepper and 1 tsp coarse sea salt. Stir to combine.

Pat the steaks dry with paper towels. Place the steaks in the dish or bag and turn to coat thoroughly in the marinade. Cover or seal and refrigerate for at least 30 minutes and up to 3 hours. Bring steaks to near room temperature 20–30 minutes before cooking.

Cook the steaks

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Remove steaks from marinade, shaking off excess (reserve marinade). Add a light drizzle (about 1 tsp) of olive oil to the pan if needed. Sear steaks 2–3 minutes per side for medium-rare depending on thickness (internal temperature ~55–57°C/130–135°F). For medium, cook 3–4 minutes per side. During the last 30–60 seconds, baste the steak with 1 tbs butter and the reserved marinade (careful of splatter) to build a glossy finish. Transfer steaks to a warm plate and tent loosely with foil; rest 5–8 minutes.

Prepare the potatoes

Cut peeled potatoes into uniform sticks about 1/3–1/2-inch thick. Rinse in cold water until water runs clear to remove excess starch. Drain and pat very dry with towels; moisture will cause oil to spit.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep-fryer to 150°C / 300°F (or medium heat). Fry potatoes in small batches for 4–5 minutes until softened and pale — not browned. Remove with a slotted spoon and drain on paper towels. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 190–195°C / 375–385°F. Fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately toss with 1 tbs olive oil, 1 tsp garlic powder and 1 tsp coarse sea salt. Sprinkle chopped parsley if using. Keep warm until serving.

Fry the eggs

In a nonstick skillet over medium heat, melt 1 tbs butter. Crack eggs into the pan and fry sunny-side up until whites are set but yolks still runny, about 2–3 minutes. For over-easy, carefully flip and cook 20–30 seconds more. Season with a little coarse black pepper and a pinch of salt.

Assemble the Bitoque

Place one rested steak on each plate. Top each steak with a fried egg. Serve Portuguese fries alongside. Offer lemon wedges to squeeze over the steak and fries if desired. Optionally, pour any accumulated steak juices into the pan, deglaze with a splash of the reserved marinade or wine, reduce briefly and spoon over steaks for extra flavor.