Prepare the sauce first and then cook the eggs and steaks at the same time.
1. Cook the bacon on low heat until crispy and it yields it's fat.
2. Dice the bacon, add the onion, garlic and chilli and gently fry until translucent.
3. Add the wine, diced olives and bay leaves and reduce by about half.
4. Add the stock and tomato sauce; bring to the boil and cook gently until you achieve the desired consistency.
5. Season with peri peri sauce to taste.
6. Correct seasoning with salt and pepper.
1. Bring steaks to room temperature and thoroughly dry with paper towels.
2. Heat the oven to 275 degrees Celsius.
3. Lightly coat both sides of the steaks with olive oil.
4. Heat a 10-inch cast iron griddle pan over high heat.
5. Grind salt into the base of the griddle pan.
6. Place steaks in griddle pan, being careful that they are not touching each other.
7. Sear steaks for 2 to 3 minutes without disturbing, turn with tongs and sear second side another 2 to 3 minutes without disturbing, or until both sides are well-browned and have a nice crust.
8. Remove griddle pan from heat, and using tongs, transfer steaks to hot baking sheet in oven.
9. Roast 4 to 6 minutes for rare (red in center and warm throughout), 6 to 8 minutes for medium-rare (pinkish red in center and fairly hot), or 8 to 10 minutes for medium (pink in center, grayish brown surrounding and hot throughout).
10. When steaks are done to your liking, transfer to large plate.
11. Cover the steaks loosely with foil and let rest for 5 to 10 minutes, allowing steaks to finish cooking from residual heat, and meat juices to redistribute and settle before serving.
1. Heat a skillet or pan on low heat.
2. Cut the green peppers to form rounds approximately 10mm thick.
3. Place the green pepper rounds in the pan to form moulds for the eggs.
4. Break the eggs into the green pepper rounds.
5. Cover the skillet / pan to cook until the whites are firm
1. Heat the bowls / plates before serving.
2. Place some Portuguese sauce on the bowls / plates.
3. Place the steak on top of the sauce and bed it down.
4. Place the egg on top of the steak, season and serve immediately.
Remember, residual heat built up in steaks will continue to cook the meat until it begins to cool off, meat temperature will rise 5 to 10 degrees after it is removed from the oven. This means you should undercook your steaks, removing them from oven before they reach desired temperature.
Check doneness by touch; very rare feels soft and squishy, rare is soft to the touch, medium-rare yields gently to the touch, while medium yields only slightly to the touch and is beginning to firm up, and medium-well is firm to the touch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (786g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 883 (70%)|
|Amt Per Serving||% DV|
|Total Fat 98.2g||131 %|
|Saturated Fat 23.1g||115 %|
|Monounsaturated Fat 59g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 312.4mg||96 %|
|Sodium 1198.8mg||41 %|
|Potassium 1762.7mg||46 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 8.2g|
|Protein 78.5g||112 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1262
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