Quick Weeknights · Brazilian
Bife à Cavalo
This robust Brazilian classic pairs a juicy steak with a perfectly fried sunny side up egg.
Why This Works
The running yolk provides a natural, creamy sauce that elevates the simple steak to a luxurious level.
The Upgrade
Add a pinch of smoked paprika to the egg while frying for an extra layer of complexity.
Chef's Secret
Michelin TechniqueResting the meat is non-negotiable; even a quick 5-minute rest allows the fibers to relax and keep the steak juices inside.
Ingredients
Total time including resting: 25 min
Directions
Season the steaks with salt and pepper on both sides.
Heat oil in a heavy skillet over high heat; sear the steak for 3 minutes per side for medium-rare.
6 minRemove the steak to a plate and let it rest.
5 minIn the same pan, reduce heat to medium and add butter.
Fry the eggs until the whites are set but the yolk remains runny.
3 minPlace one egg directly on top of each steak.
Sprinkle the minced garlic over the hot egg so it toasts slightly from the residual heat.
Serve while the yolk is still liquid enough to act as a natural sauce for the steak.
Wine Pairing
Carmenère
Red Wine
The BottleMontes Alpha Carmenère
The dark berry fruit and distinct green-peppercorn notes of Carmenère provide a robust match for both the beef and the richness of the fried egg yolk. Its structural backbone cuts through the fat seamlessly.
Nutrition per Serving
440
calories
42g
protein
2g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Farofa
Toasted cassava flour is a Brazilian staple that adds a necessary, savory crunch to the juicy steak and egg.
Ingredients
Directions
Melt butter in a heavy-bottomed skillet over medium heat.
Add onion and cook until translucent and soft, approximately 3 minutes.
Stir in the garlic and sauté for 30 seconds until fragrant.
Add the cassava flour to the skillet, stirring constantly to ensure even toasting.
Continue cooking for 5 to 7 minutes until the flour is golden brown and aromatic.
Remove from heat, season with salt, and garnish with fresh parsley before serving.
Side Dish
Collard Greens (Couve à Mineira)
Thinly sliced, flash-sautéed collard greens with garlic provide a deep, earthy green vegetable to balance the protein-heavy dish.
Ingredients
Directions
Stack the collard green leaves, roll them tightly into a cylinder, and slice them into extremely thin ribbons.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the sliced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
Add the collard ribbons in batches, tossing constantly with tongs to coat in oil.
Sauté for 2 to 3 minutes until the greens are vibrant green and slightly wilted, but still retaining a crisp bite.
Remove from heat immediately, season with salt, and serve.
Member Reviews
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Tastes like something you'd pay 30 dollars for at a restaurant.