Prego no Prato Recipe: Portuguese Steak with Fried Egg 2026

Prego no prato, also known as bitoque, is one of the most satisfying plates in Portuguese home cooking. A thin beef steak is seared hard, then finished in a glossy pan sauce of mustard and white wine, and served with golden fries, a runny fried egg, fresh tomato and crisp lettuce.

It is a complete meal on one plate, and it comes together in about half an hour. The steak gets pounded thin so it cooks in seconds, which keeps it juicy, and the pan juices left behind become the sauce with almost no extra work.

Serve it hot, with the egg yolk ready to spill over the meat and the fries ready to soak up every drop of sauce. This is the kind of dinner that looks like a restaurant plate but is genuinely weeknight easy.

Ingredients for Prego no Prato

This makes 2 generous servings.

• 2 beef steaks (about 150 g / 5 oz each)
• Ground black pepper
• 3 garlic cloves
• 1 tomato
• 100 g lettuce
• 300 g potatoes
• Olive oil (for frying the potatoes and the eggs)
• 2 eggs
• 1 tablespoon extra virgin olive oil
• 15 g butter
• 1 tablespoon mustard
• 100 ml white wine
• Salt

How to Make Prego no Prato Step by Step

1. Flatten the steaks and add the garlic

For a good prego no prato, the cut of beef matters. Tender cuts such as picanha, with its layer of fat, or loin work well here. Pound 2 beef steaks, about 150 g each, with a meat mallet until they are as thin as possible, then season one side with ground black pepper. Cut 3 garlic cloves into small pieces, scatter them over the top of the steaks and press them in with the mallet so they stick. Set the steaks aside while you handle the rest.

2. Wash and cut the tomato and lettuce

Wash 1 tomato and cut it into 4 thick slices. Wash and drain 100 g lettuce. Keep both aside to build the plate at the end.

3. Fry the potatoes

Peel 300 g potatoes and cut them into even batons, neither too thin nor too thick. Heat plenty of olive oil in a pan and fry the potatoes until golden. Once fried, drain them on kitchen paper to remove excess oil and set aside.

4. Fry the eggs

In the same oil used for the potatoes, fry 2 eggs until the white is set but the yolk stays runny. Set them aside too.

5. Sear the beef steaks

For the steaks, heat 1 tablespoon extra virgin olive oil and 15 g butter in another pan. Place the steaks in the pan garlic side down and cook over high heat for a few seconds. Then flip them and sear the other side.

6. Add the mustard and white wine

Remove the steaks from the pan, add 1 tablespoon mustard and pour in 100 ml white wine, stirring gently to form a sauce.

7. Reduce the wine and finish the steaks in the sauce

Let the alcohol in the wine cook off, then return the steaks to the pan and cook them for 1 more minute in the sauce so they soak up all its flavor.

8. Plate the prego no prato

Build the prego no prato like this: put the fried potatoes next to the beef steak bathed in its sauce, and place the fried egg on top of the steak. Add the tomato slices and lettuce on the side and season with salt to taste.

Tips for the Best Prego no Prato

Choose and prep the beef well

Tender cuts such as picanha, with its layer of fat, or loin give the juiciest result. You can marinate the steak with spices, garlic and wine to deepen the flavor and soften the meat, or simply pound it with a mallet for an even thickness that cooks fast, which is how it is done here.

Sear hot and salt late

Cook the steak over high heat and hold off on the salt at the start so it keeps its juices. Once it is seared to your liking, the juices left in the pan are the perfect base for the sauce, and a little mustard and white wine is all you need to turn them into something irresistible.

Keep it simple and serve hot

Prego no prato shows how simplicity and good ingredients can produce a plate full of flavor, perfect for sharing on any occasion. Have the fries, eggs and salad ready before you sear the steak so everything reaches the table hot.

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If you're anything like me, your kitchen rotation probably includes a little bit of everything — cozy comfort plates, tried-and-true dishes from around the globe, and sweets that make a crowd happy.

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Every recipe gathered here is one I genuinely cook over and over — whether it's a fast solo meal or a spread I'm putting together for the people I love.

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