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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 55 min

Ingredients

- 2 beef steaks (sirloin or rump), approx. 8 oz (225 g) each
- Kosher salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil for searing
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 1 tbsp (15 ml) butter
- 1 tsp (5 ml) white or red wine vinegar (optional)
- 2 large eggs
- 1 lb (454 g) russet potatoes, cut into fries
- Vegetable oil for frying, as needed
- 1 tbsp (15 ml) parsley, chopped (optional)
- Lime or lemon wedges for serving (optional)

Instructions

1. Rinse fries and pat dry. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry potatoes in batches until golden and crisp, about 4–6 minutes per batch. Drain on paper towels and season with salt. Alternatively, toss with 1 tbsp (15 ml) vegetable oil and bake at 425°F (220°C) for 25–30 minutes, turning once, until crisp.
2. While fries cook, season steaks generously with salt and pepper. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over high heat until shimmering. Sear steaks 2–4 minutes per side for medium-rare, or longer to desired doneness. Remove steaks to a plate and let rest for 5 minutes.
3. In the same skillet, reduce heat to medium and add 1 tbsp (15 ml) butter. Add sliced onions and a pinch of salt; sauté slowly until soft and golden, about 10–12 minutes. If using, deglaze with 1 tsp (5 ml) vinegar toward the end and cook off.
4. In a separate nonstick pan, fry 2 eggs in a little butter or oil over medium heat until the whites are set but yolks remain runny, or cook to preferred doneness.
5. To serve, place a steak on each plate, top with a fried egg, and spoon caramelized onions alongside. Pile fries on the side. Sprinkle with chopped parsley and serve with lime or lemon wedges if desired.