Entree: Chile – Santiago – Lomo a lo Pobre (Pan-seared steaks topped with fried eggs, served with 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: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) beef sirloin or tenderloin, cut into 4 steaks, approx. 4 oz (113 g) each
- 1 lb (450 g) russet potatoes, peeled and cut into fries
- 3 cups (720 ml) vegetable oil for frying
- 4 large eggs, approx. 7 oz (200 g) total
- 2 medium yellow onions, thinly sliced (about 300 g)
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) soy sauce
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) kosher salt, plus more for potatoes
- 1 tsp (2 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil for steaks and onions
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Rinse cut potatoes and soak in cold water 20–30 minutes to remove starch; drain and pat dry. Sprinkle with 1 tsp (5 g) salt.
2. In a deep skillet or pot, heat 2–3 cups (480–720 ml) vegetable oil to 325°F (160°C). Fry potatoes in batches until tender and pale, 4–6 minutes. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry potatoes a second time until golden and crisp, 2–3 minutes. Drain and season with a pinch of salt; keep warm.
3. While potatoes cook, season steaks on both sides with 1/2 tsp (2.5 g) salt and 1/2 tsp (1 g) pepper. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over high heat until shimmering. Sear steaks 2–3 minutes per side for medium-rare (adjust time to desired doneness). During the last minute, add 1 tbsp (15 ml) butter and spoon melted butter over the steaks. Transfer steaks to a warm plate and let rest 5 minutes. Deglaze the pan with Worcestershire and soy sauce, scrape up browned bits, and spoon over steaks.
4. In the same skillet over medium heat, add 2 tbsp (30 ml) butter and the sliced onions. Cook, stirring occasionally, until soft and lightly caramelized, 10–12 minutes. Add minced garlic in the last 2 minutes, and season with a pinch of salt and remaining black pepper.
5. In a separate nonstick pan, heat 1 tbsp (15 ml) oil over medium-high heat and fry the eggs sunny-side up or to your preference, seasoning with a little salt and pepper.
6. Assemble: place a steak on each plate, top with a fried egg, arrange a generous portion of fries on the side, and spoon sautéed onions over or alongside the steak. Garnish with chopped parsley and serve immediately.