Portuguese Steak & Eggs bife com ovo a cavalo
Cuisine: Portuguese
Author: www.familyfoodie.com
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
I love using thinly sliced skirt steak for this beautiful beef dish. Ask your butcher to slice them as thin as possible. It is wonderful because they cook really quick. I'll admit, if I make this dish for weekday supper, many times I will omit the eggs. Snap to get dinner on the table!
  • 4 skirt steak
  • ½ onion sliced thin
  • 2 cloves of garlic, sliced thin
  • 4 bay leaves
  • 2 tablespoons parsley, chopped
  • 4 tablespoons olive oil
  • dash of salt and pepper
  • 4 tablespoons butter
  • 1 cup red wine, I love to use Gallo Family Merlot
  • 4 eggs
  • 1 additional tablespoon butter
  • 2 tablespoons parsley, chopped
  1. I a large skillet prepare the skirt steaks seasoned with the sliced onions, garlic, bay leaves, olive oil, parsley and salt and pepper. Cover and marinate for 4 hours or overnight in the refrigerator.
  2. Remove and discard the bay leaves.
  3. Place the skillet with the marinated beef over medium high heat and add 4 tablespoons butter.
  4. Cook on high for approximately 5 minutes on each side.
  5. Add the red wine and simmer on low for 15 minutes.
  6. Fry the four eggs, sunny side up on a separate frying pan, using the additional tablespoon butter.
  7. Plate each steak with an egg on top and wine sauce over the egg.
  8. Garnish with additional chopped parsley.
  9. Serve with homemade french fries or Portuguese Rice - don't forget to have some crusty bread ready. Trust me, you will need it.
Recipe by Family Foodie at http://familyfoodie.com/portuguese-steak-and-eggs/