Although my family loves all my recipes, some of them truly come from the heart. I am a huge believer that recipes have a life of their own and take on a journey. Many times when we test a recipe for the first time, we really enjoy it. The second time around, we may tweak it just a bit. But if it is truly a great recipe, it will live in our homes for years to come and continue the journey from generation to generation. This recipe for Portuguese Steak and Eggs – bife com ovo a cavalo is one that brings back so many memories and has been in our family from generation to generation.
Sometimes, the best recipes come from a place in the heart. Whether it’s a customary family dish passed down through generations or one that came together with inspiration from some of the kids favorite ingredients. I was so excited when our friends from Gallo Family suggested a Sunday Supper event inspired by recipes with memories and I couldn’t wait to share this deliciousness with you.
This recipe takes me back to warm summer days in Portugal. I can still see my grandmother, filled with excitement, as she cooked this dish in a large skillet. Her excitement came from the fact that “things” were good if we were cooking beef. During times when things were tough, a dinner of eggs and french fries would be the only option. Her recipes were made with such love that no matter what she served us, it is still a delicious memory.
Like many others, this recipe has evolved over the years and has taken on a life of its own. I will tell you, my kids adore this dish. They smell it from a mile away and are so excited when my large skillet filled with beef, sauce and eggs hits our family table. My non-Portuguese husband loves this as much as I do, especially when it is paired with Gallo Family Merlot. We can sit around the table enjoying the meal, great conversation and great wine for hours. One day I hope my family can enjoy this Portuguese meal when we visit this beautiful country together. The recipe will have even more meaning when passed down to their children.
- 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
- 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.
- Remove and discard the bay leaves.
- Place the skillet with the marinated beef over medium high heat and add 4 tablespoons butter.
- Cook on high for approximately 5 minutes on each side.
- Add the red wine and simmer on low for 15 minutes.
- Fry the four eggs, sunny side up on a separate frying pan, using the additional tablespoon butter.
- Plate each steak with an egg on top and wine sauce over the egg.
- Garnish with additional chopped parsley.
- Serve with homemade french fries or Portuguese Rice - don't forget to have some crusty bread ready. Trust me, you will need it.
The featured wines this month include Chardonnay and Merlot. Gallo’s Chardonnay features flavors of citrus, vanilla, and a bit of oak. It is a medium bodied crowd pleasing wine which pairs well with seafood, poultry, seafood salads, and cream sauces. The Gallo Family Vineyards’ Merlot is a medium bodied red wine with flavors of black cherry, plum, and a hint of oak. It is a velvety option that is smooth and approachable to sip on with a wide range of foods!
The Gallo Family Merlot was a perfect pairing for this delicious beef dish. You all know how much I adore Gallo Family Chardonnay. If you are looking for some awesome recipe pairings, check these out.
We hope you will join us around the family table this Sunday as we share our recipes with a story, paired with Gallo Family Vineyards’ wine. Here is a preview of the fabulous food to come:
- Baked Cavatini by Magnolia Days
- Italian Noodle Casserole by Cupcakes & Kale Chips
- German Beef Rouladen by Kudos Kitchen by Renee
- Gnocchi with Butternut Squash and Spinach by Ruffles & Truffles
- Lasagna Rolls by Casa de Crews
- Lemon Risotto by The Messy Baker
- New Orleans Red Beans and Rice Soup by The Weekend Gourmet
- Pan Seared Ribeye with Homemade Compound Butter by Big Bear’s Wife
- Portuguese Steak & Eggs – bife com ovo a cavalo by Family Foodie
- Roasted Garlic Cheese Fondue by The Girl In The Little Red Kitchen
- Reuben Mac and Cheese by Bobbi’s Kozy Kitchen
- Spicy Pesto Shrimp Primavera by Flavor Mosaic
- Spinach Artichoke Pizza by Life Tastes Good
- Spinach Rice Casserole by Shockingly Delicious
- White Bean Chili with Cheddar Biscuits by Feed Me, Seymour
- Boston Cream Pie by Serena Bakes Simply From Scratch
- Chocolate Pavlova by That Skinny Chick Can Bake
- Grandma’s Lemon Bars by Alida’s Kitchen
- Mom’s Apple Crisp by Peanut Butter and Peppers
- Vanilla Cupcakes with Lemon Curd Filling and Lemon Buttercream by The Redhead Baker
For more information on Gallo Family Vineyards wines and menu pairing ideas, visit their website (where you can also find a store locator). Get connected with Gallo Family on Facebook, follow them on Twitter, see their snaps on Instagram, and watch their videos on YouTube for more ideas and updates. Finally, get inspired by even more Meals with Meaning on Gallo Family Vineyards’ blog!
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
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