If you're on the hunt for a dish that perfectly marries comfort and indulgence, look no further than "Lomo a lo Pobre." This Peruvian classic is a feast for the senses, featuring succulent beef loin steaks, crispy golden potatoes, and a luscious fried egg that takes this meal to the next level. Imagine slicing into that perfectly cooked steak, the rich yolk oozing over the crispy potatoes—it's a culinary experience you won't want to miss! Whether you're impressing guests or treating yourself to a delightful dinner, this recipe is sure to become a favorite. Ready to dive into the flavors of Peru? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Peruvian
Serves: 2 servings
Ingredients
- 2 beef loin steaks
- 2 eggs
- 2 potatoes, sliced
- Salt to taste
- Pepper to taste
- Vegetable oil for frying
Instructions
- Remove the beef loin steaks from the refrigerator 15-20 minutes before cooking to allow them to reach room temperature, which ensures more even cooking.
- Season both sides of the beef steaks generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat to help it adhere.
- Wash and peel the potatoes, then slice them into thin, uniform pieces approximately 1/4 inch thick to ensure even and quick frying.
- Heat vegetable oil in a large skillet over medium-high heat, ensuring there's enough oil to cover the bottom of the pan with a thin layer.
- Add the sliced potatoes to the hot oil, frying them until they turn golden brown and crispy, approximately 5-7 minutes. Remove and drain on paper towels to absorb excess oil.
- In the same skillet, add a little more oil if needed and cook the beef steaks to your desired doneness. For medium-rare, cook about 3-4 minutes per side.
- In a separate small pan, fry the eggs sunny-side up, keeping the yolks soft and runny.
- Plate the dish by placing the cooked beef steak as the base, topping it with the crispy fried potatoes, and carefully placing the fried egg on top.
- Serve immediately while the steak is hot and the egg yolk is still runny, allowing the yolk to create a rich sauce when broken.
Tips
- Prep Ahead: Take your beef loin steaks out of the refrigerator 15-20 minutes before cooking. This helps them cook more evenly and enhances their flavor.
- Season Generously: Don’t be shy with the salt and pepper! A good seasoning will elevate the taste of the beef, so make sure to press the seasoning into the meat.
- Uniform Potato Slices: When slicing your potatoes, aim for uniform thickness (about 1/4 inch). This ensures they fry evenly and achieve that perfect crispy texture.
- Monitor Oil Temperature: Make sure your oil is hot enough before adding the potatoes—this will help them become golden brown and crispy. You can test the oil by dropping in a small piece of potato; if it sizzles, it’s ready!
- Cook to Your Preference: Adjust the cooking time for the steaks based on your preferred doneness. For medium-rare, aim for 3-4 minutes per side, but always use a meat thermometer for the best results.
- Perfectly Fried Eggs: For the best sunny-side-up eggs, keep the heat low and cover the pan for a minute or two. This will help cook the whites while keeping the yolks beautifully runny.
- Serve Immediately: Plate your dish right away to enjoy the steak hot and the egg yolk runny. This combination creates a delicious sauce that ties all the flavors together!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
