Ingredients with Measurements:
- 4 beef steaks (sirloin or ribeye), 1 inch thick
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 1 red onion, sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- 4 eggs
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Grill or grill pan
- Skillet
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together the sliced peppers, onion, garlic, olive oil, balsamic vinegar, salt, and pepper.
3. Spread the mixture evenly on a baking sheet and roast in the oven for 20-25 minutes, or until the peppers are tender and slightly charred.
4. While the peppers are roasting, season the steaks with salt and pepper and grill them over medium-high heat until cooked to your liking.
5. In a skillet, fry the eggs sunny-side up or over-easy.
6. To serve, place a steak on each plate, top with a fried egg, and spoon the roasted peppers over the top.
7. Garnish with fresh parsley and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Grill temperature: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 520
Fat: 36g
Protein: 38g
Carbohydrates: 10g
Fiber: 3g
Sugar: 6g
Sodium: 300mg
Substitutions for ingredients:
- You can use any color bell peppers you prefer.
- If you don't have balsamic vinegar, you can use red wine vinegar or apple cider vinegar instead.
- You can use any type of steak you prefer.
Variations:
- Add some sliced mushrooms to the roasted peppers for extra flavor.
- Use a different type of cheese, such as feta or blue cheese, instead of the fried egg.
- Serve the steak and peppers over a bed of rice or quinoa for a heartier meal.
Tips and tricks:
- Make sure to let the steaks rest for a few minutes after grilling to allow the juices to redistribute.
- If you prefer your peppers to be more charred, broil them for a few minutes at the end of the roasting time.
- Use a meat thermometer to ensure that the steaks are cooked to your desired level of doneness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak and peppers in the microwave or on the stovetop until heated through. Fry a fresh egg to serve on top.
Presentation ideas:
Serve the steak and peppers on a large platter for a family-style meal. Garnish with fresh parsley and lemon wedges for a pop of color.
Garnishes:
Fresh parsley and lemon wedges.
Pairings:
This dish pairs well with a crisp green salad and a glass of red wine.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the peppers are not tender enough after roasting, put them back in the oven for a few more minutes.
- If the steak is overcooked, try marinating it before grilling to add moisture and flavor.
Food safety advice:
- Make sure to cook the steak to a safe internal temperature of 145°F (63°C) for medium-rare.
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
Food history:
Bife a Cavalo is a traditional Brazilian dish that translates to "steak on horseback." It is typically served with a fried egg on top and a side of rice and beans.
Flavor profiles:
This dish is savory and slightly sweet from the roasted peppers and balsamic vinegar. The steak is juicy and flavorful, and the fried egg adds richness and creaminess.
Serving suggestions:
Serve this dish with a side of rice and beans for a complete Brazilian-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese