▁consisting ▁of ▁p ork ▁and ▁shell fish ▁( two ▁non - k os her ▁items ), ▁Mar ran os ▁were ▁expected ▁to ▁eat ▁the ▁d ish ▁in ▁public ▁in ▁order ▁to ▁prove ▁their ▁complete ▁det achment ▁from ▁the ▁Jewish ▁faith . ▁ ▁The ▁Portuguese ▁ste ak , ▁b ife , ▁is ▁a ▁slice ▁of ▁f ried ▁be ef ▁or ▁p ork ▁mar in ated ▁in ▁sp ices ▁and ▁served ▁in ▁a ▁wine - based ▁sau ce ▁with ▁f ried ▁pot atoes , ▁rice , ▁or ▁sal ad . ▁To ▁add ▁a ▁few ▁more ▁cal ories ▁to ▁this ▁d ish , ▁an ▁egg , ▁sun ny - side ▁up , ▁may ▁be ▁placed ▁on ▁top ▁of ▁the ▁meat , ▁in ▁which ▁case ▁the ▁d ish ▁acqu ires ▁a ▁new ▁name , ▁b ife ▁com ▁o vo ▁a ▁cav alo ▁( ste ak ▁with ▁an ▁egg ▁on ▁horse back ). ▁This ▁d ish ▁is ▁sometimes ▁referred ▁to ▁as ▁b ito que , ▁to ▁demonstrate ▁the ▁idea ▁that ▁the ▁meat ▁only ▁" touch es " ▁the ▁gr ill ▁twice , ▁meaning ▁that ▁it ▁does ▁not ▁gr ill ▁for ▁too ▁long ▁before ▁being ▁served , ▁resulting ▁in ▁a ▁rare ▁to ▁medium - rare ▁cut ▁of ▁meat . ▁Another ▁variation ▁of ▁b ife ▁is ▁b ife ▁à ▁casa ▁( house ▁ste ak ), ▁which ▁may ▁res emble ▁the ▁b ife ▁à ▁cav alo ▁or ▁may ▁feature ▁emb ell ish ments , ▁such ▁as ▁as par ag us . ▁ ▁Is cas ▁( fried ▁li ver ) ▁were ▁a