Bife

Bife Recipe from Portugal with London Broil, Onion, and White Wine

Region / culture: Portugal | Preparation time: 6 hours | Cooking time: 30 minutes | Servings: 4

Introduction

Bife, a traditional dish hailing from the culinary traditions of South America, particularly Argentina and Uruguay, is a testament to the region's rich history of cattle ranching and meat cuisine. This recipe focuses on a simple yet flavorful preparation of sirloin strip steaks, enhanced with onions, spices, and a unique touch of a fried egg on top. It's a hearty meal that combines the robust flavors of beef with the subtle complexities of its marinade and seasonings.

History

The origins of Bife can be traced back to the vast pampas of Argentina and Uruguay, where cattle ranching has been a way of life for centuries. The dish reflects the simplicity and rusticity of cowboy (gaucho) cuisine, which relied heavily on beef, the most abundant resource available. Over time, Bife evolved, incorporating European influences, such as the use of wine in cooking and the addition of spices brought over by immigrants, to become a staple dish in South American homes and restaurants.

Ingredients

4 pieces of london broil or sirloin strip
1 large onion, sliced
1 cup of white wine
1 tsp of crushed red pepper
1 chopped garlic clove
1 tbsp of paprika
1 tsp of salt
4 eggs

How to prepare

Marinate the steak for 6 hours.
In a large skillet, fry the steak and onions together.
After about 20 minutes, pour the marinade into the skillet and cook until absorbed.
When done, crack a raw egg over each steak, cover, and cook until the egg is cooked.

Variations

For a spicier version, add more crushed red pepper or a diced chili pepper to the marinade.
Substitute red wine for white wine for a deeper flavor profile.
Vegetarians can replace the steak with thick slices of portobello mushrooms, following the same marinating and cooking process.

Cooking Tips & Tricks

To ensure the best flavor and texture for your Bife, consider the following tips:

- Marinate the steak for at least 6 hours to tenderize the meat and infuse it with flavor.

- Use a heavy skillet to achieve a good sear on the steaks.

- Cook the onions until they are caramelized to add sweetness and depth to the dish.

- Be careful not to overcook the egg; a runny yolk adds richness to the steak.

- Let the steak rest for a few minutes after cooking to redistribute the juices.

Serving Suggestions

Bife is traditionally served with a side of simple, rustic accompaniments. Consider pairing it with roasted potatoes, a fresh green salad, or grilled vegetables to complement the richness of the steak and egg. For a more authentic South American experience, serve with chimichurri sauce or a side of rice.

Cooking Techniques

The key techniques in this recipe include marinating, to tenderize and flavor the beef, and pan-frying, to achieve a caramelized exterior on the steak and onions. Cooking the egg directly on top of the steak in the final step is a unique technique that adds a creamy texture and rich flavor to the dish.

Ingredient Substitutions

If sirloin strip is not available, ribeye or flank steak can be used as alternatives.

- Red onion can be substituted for white onion for a milder flavor.

- For a non-alcoholic version, use beef broth instead of white wine in the marinade.

Make Ahead Tips

The steak can be marinated up to 24 hours in advance to deepen the flavors. Prepare the marinade, add the steaks, and store in the refrigerator until ready to cook.

Presentation Ideas

Serve the Bife on a warm plate, with the egg on top of the steak. Garnish with fresh parsley or cilantro and a wedge of lemon for a pop of color and freshness. Drizzle with a bit of olive oil for a glossy finish.

Pairing Recommendations

A robust red wine, such as Malbec or Cabernet Sauvignon, pairs beautifully with the rich flavors of Bife. For a non-alcoholic option, a sparkling water with a squeeze of lime complements the dish's richness without overpowering it.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the steak and onions in a skillet over medium heat, adding a splash of water or broth to prevent drying out. It's best to cook a fresh egg when reheating to maintain the best texture and flavor.

Nutrition Information

Calories per serving

A single serving of Bife, including one piece of sirloin strip steak, onions, and one egg, contains approximately 300-400 calories. This makes it a moderately calorie-dense meal, suitable for those maintaining or looking to increase their calorie intake.

Carbohydrates

This Bife recipe is relatively low in carbohydrates, with the primary source being the onions. One large onion contains about 14 grams of carbohydrates. The white wine and seasonings contribute a negligible amount, making this dish suitable for low-carb diets.

Fats

The sirloin strip is a moderately fatty cut of beef, contributing to the dish's overall fat content. However, it's also a source of healthy monounsaturated fats. Cooking with a minimal amount of added fat (such as using a non-stick skillet) can help keep the fat content lower. Each serving of Bife, without considering additional cooking fats, contains approximately 10-15 grams of fat, mainly from the beef and the egg.

Proteins

Bife is an excellent source of high-quality protein, essential for muscle repair and growth. A single serving of this dish provides approximately 25-30 grams of protein, primarily from the beef and the egg, making it a satisfying and muscle-building meal option.

Vitamins and minerals

This dish is rich in several vitamins and minerals, particularly those found in beef and eggs. Beef is a good source of B vitamins, especially B12, zinc, selenium, and iron, which are crucial for energy metabolism, immune function, and oxygen transport. Eggs contribute additional B vitamins, along with vitamin D and choline.

Alergens

The primary allergens to be aware of in this recipe are eggs. Individuals with a sensitivity or allergy to eggs should omit this component or find a suitable substitute.

Summary

Overall, Bife is a nutritious dish that offers a good balance of proteins, fats, and essential nutrients, with a relatively low carbohydrate content. It's particularly rich in high-quality protein and essential vitamins and minerals, making it a hearty and healthful choice for a main meal.

Summary

This Bife recipe offers a delicious glimpse into South American cuisine, combining the rich flavors of beef and eggs with the subtle complexity of its marinade. It's a nutritious, protein-packed meal that's versatile enough to be adapted to various dietary needs and preferences. Whether you're looking to explore new culinary traditions or simply in search of a hearty and satisfying meal, Bife is sure to impress.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Bife. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was known throughout our small town for her delicious and savory dishes, and I always looked forward to learning new recipes from her.

As soon as I walked into her kitchen, I was greeted by the mouth-watering aroma of garlic and herbs sizzling on the stove. Maria had a mischievous twinkle in her eye as she handed me a glass of wine and said, "Today, I'm going to teach you how to make my famous Bife."

I had never heard of Bife before, but I was eager to learn. Maria explained that Bife was a traditional Portuguese dish made with tender beef steaks marinated in a flavorful wine and herb sauce. She had learned the recipe from her own grandmother, who had passed it down through the generations.

First, Maria showed me how to marinate the beef steaks in a mixture of red wine, olive oil, garlic, bay leaves, and a blend of savory spices. She explained that the longer the meat marinated, the more tender and flavorful it would become. As the steaks soaked up the rich marinade, Maria shared stories of her grandmother's kitchen and the love and care that went into every dish she prepared.

After the steaks had marinated for several hours, Maria heated a cast-iron skillet on the stove and seared the beef until it was golden brown and cooked to perfection. The scent of sizzling meat filled the kitchen, and I could hardly wait to taste the finished dish.

As Maria plated the Bife and garnished it with fresh parsley, she shared a secret tip with me. She said that the key to a truly delicious Bife was to let it rest for a few minutes before serving. This allowed the flavors to meld together and the meat to become even more tender and juicy.

Finally, it was time to taste the Bife. I took a bite of the tender beef, and my taste buds exploded with the rich flavors of wine, garlic, and herbs. The meat melted in my mouth, and I savored every bite, grateful for the opportunity to learn this cherished recipe from my dear friend.

From that day on, Bife became a regular staple in my own kitchen. I would make it for special occasions and family gatherings, always remembering the warmth and love of Maria's kitchen as I cooked. I shared the recipe with my own grandchildren, passing down the tradition just as Maria had done for me.

As the years passed, I continued to refine and perfect the recipe for Bife, adding my own touches and variations to make it truly my own. But no matter how I changed the dish, the heart and soul of the recipe always remained the same, a testament to the love and friendship that had brought it into my life.

Now, as I stand in my own kitchen, preparing a batch of Bife for my family, I think back to that fateful day with Maria and smile. The memories of learning this recipe from her will always hold a special place in my heart, a reminder of the joy and camaraderie that comes from sharing a meal with loved ones. And as I sit down to enjoy the fruits of my labor, I know that the tradition of Bife will live on for generations to come, a delicious reminder of the bonds that unite us all.