Entree: Chile – Central Culinary Region – Lomo a lo Pobre (Pan-seared beef steak served with fries, sautéed onions, and fried eggs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 4 beef top sirloin steaks, approx. 8 oz (225 g) each
- 2 lb (900 g) russet potatoes, peeled and cut into fries
- 4 large eggs
- 2 tbsp (30 ml) vegetable oil for frying potatoes
- 2 tbsp (30 ml) vegetable oil for steaks
- 2 tbsp (30 g) unsalted butter
- 2 medium onions, thinly sliced (about 10 oz / 285 g)
- 1 tsp (5 g) paprika (optional)
- Kosher salt and freshly ground black pepper
- 2 tbsp (30 ml) neutral oil for frying eggs
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Rinse the cut potatoes in cold water to remove excess starch, then pat dry thoroughly. Heat oil in a deep skillet or fryer to 325°F (163°C) and blanch the fries until tender but not colored, about 4–5 minutes. Drain and let rest.
2. Meanwhile, season the steaks generously on both sides with salt, pepper, and paprika if using. Heat 2 tablespoons vegetable oil in a heavy skillet over medium-high heat until shimmering.
3. Sear the steaks 3–4 minutes per side for medium-rare (adjust time for desired doneness). In the last minute, add 1 tablespoon butter and spoon melted butter over steaks. Remove steaks to a warm plate and tent with foil to rest.
4. Increase oil temperature for the fries to 375°F (190°C) and return blanched fries to the hot oil. Fry until golden and crisp, about 2–3 minutes. Drain on paper towels and season with salt.
5. In a separate skillet, melt remaining 1 tablespoon butter over medium heat. Add the sliced onions and cook slowly until soft and caramelized, about 10–12 minutes, stirring occasionally. Season with a pinch of salt and pepper.
6. Heat 2 tablespoons neutral oil in a small frying pan over medium heat and fry the eggs sunny-side up or to preference, seasoning lightly with salt and pepper.
7. To assemble, place a steak on each plate, top with a fried egg, add a generous portion of fries on the side, and spoon caramelized onions over or alongside the steak. Garnish with chopped parsley if desired.