Portuguese Bitoque-Style Steak & Egg
with red wine jus, coriander carrots & rice- Ei
- Zwaveldioxide en sulfiet
- Soja
- Ei
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Sesamzaad
- May contain traces of allergens
There is a new ingredient in your box! This red wine jus is a rich and decadent sauce, ideal for adding depth of flavour to stews or sauces – like stock, but with the volume turned up!
Ingredients
1 piece
Egg
(Contains: Ei)
75 g
White long grain rice
5 g
Fresh coriander
1 piece
Carrot
1 piece
Garlic
½ piece
Onion
1 piece
Marinated steak
(May be present: Soja, Ei, Melk (inclusief lactose), Mosterd, Selderij, Sesamzaad)
1 piece
Tomato
30 g
Red wine jus
(Contains: Zwaveldioxide en sulfiet)
Not included in your delivery
1 tablespoon
[Plant-based] butter
¼ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ tablespoon
White wine vinegar
25 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Take the steak out of the fridge and allow it to reach room temperature.
- Boil plenty of salted water in a pot or saucepan. Slice the carrot into rounds of 0.5cm thickness.
- Boil the carrot for 6 - 8 minutes, then use a slotted spoon to transfer it to a bowl.
- Boil the rice in the same pot for 8 - 10 minutes, then drain and set aside.
- Crush or mince the garlic and transfer half of it to the carrot (see Tip).
- Add the white wine vinegar and toss well to combine, then set aside.
- Meanwhile, dice the tomato.
- Slice the onion into half-rings.
Tip: if you don't like raw garlic, fry all of it in the next step instead.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the onion and the tomato for 2 - 3 minutes.
- Add the rest of the garlic and fry for 1 more minute.
- Deglaze with the red wine jus and the water for the sauce, then season to taste with salt and pepper.
- Allow to simmer over a low heat until serving.
Did you know... the tomato in this recipe contains vitamin C, a nutrient that contributes to the reduction of tiredness and fatigue.
- Season the steak with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat.
- When the butter is nice and hot, fry the steak for 1 - 3 minutes per side, or until cooked as preferred.
- Remove the steak from the pan and allow to rest under aluminum foil.
- Melt a knob of butter in another frying pan and fry the eggs as preferred.
- Roughly chop the coriander in the meantime.
- Drizzle the carrot with the extra virgin olive oil and add the coriander.
- Season to taste with salt and pepper, then toss well to combine.
- Slice the steak against the grain.
- Serve the rice on plates with the tomato sauce alongside.
- Top the sauce with the steak and the egg.
- Serve with the carrot salad.
