Food  ·  Lunch  ·  Recipes

BITOQUE

December 8, 2020
  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Ready in3H 40M
  • Serving Size4
  • Course
  • Marination
    • 3 Hours

WHAT YOU NEED

  • 4 thick sirloin steaks
  • 1 cup white wine
  • 5 cloves garlic, minced
  • ½ tsp chilli flakes
  • ½ tsp smoked paprika
  • 2 bay leaves
  • 1 tsp salt
  • Freshly ground black pepper
  • 3 tbsp vegetable oil
  • 4 tbsp butter
  • 4 large eggs
  • 4 tsp butter or olive oil to cook eggs

WHAT TO DO

1

Whisk together the wine, garlic, chilli flakes, paprika, salt and pepper in a bowl, add bay leaves.

2
Place steaks into a sealable freezer bag and add marinade, seal bag and toss steaks around in marinade, place in refrigerator allow to marinade for 2-3 hours.
3
Remove the steaks from the freezer bag and pour marinade into a jug.
4
Heat oil in a frying pan and once hot, place the steaks in the pan.
5
Let them cook for about 4 minutes, then turn and cook for another 3-4 minutes (you should see some brown crusty edges once turned).
6
Remove meat from the pan and set aside to rest, cover with foil.
7
In the same pan with the steak drippings, pour in the marinade, scrape the bottom of the pan to deglaze and get up all those great crusty bits and pieces, bring to a simmer and simmer for 8-10 until reduced.
8
Fry eggs according to your liking in a pan of butter or oil.
9
Serve the steaks topped with a fried egg and a drizzle of the pan gravy and a side of Batata Frita.

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