Lomo a lo pobre is a popular Peruvian way of serving their steak. Unlike the name, the Lomo a lo pobre is definitely a dish that will fill you up as its serving size is almost enough to feed two people, and the flavour profiles are anything but bland.
The best thing about the poor man’s steak is the use of simple ingredients that still delivers high-quality flavours and if there is one thing Malaysians know far too well is that sometimes it’s the simple food that always wins our heart.
Ingredients (serves 4):
- 4 sirloin steaks that are thinly cut
- 3 large onions
- 4 cloves garlic
- 6 yellow potatoes
- 4 eggs
- Salt and pepper, to taste
- Vegetable oil
- Rice, cooked
Preparation Method:
- Peel and cut the potatoes into long strings. Heat the pan with enough oil for deep frying and cook the fried potatoes into strips until it is golden and crispy. Drain the cooked fries using a kitchen towel, toss it with salt and keep it in the oven under low temperature to keep warm. You can also use the deep fryer or the air fryer to cook the fries.
- Pour the excess oil out of the pan and leave about 3 tablespoons of oil in to sauté the onion until it is golden brown for about 10 minutes. Remove the onions on a tray and put it in the oven with the fries to keep it warm.
- To prepare the steak, season one side of the steak with enough salt and pepper and sprinkle some minced garlic. Pound the steaks with a meat hammer and do the same with the other side whilst adding more garlic.
- Heat some oil in a clean pan on high heat. Once the pan is hot enough, cook your steak to the desired state (medium, well done). Remember to only turn your steak once and it should turn brown on the outside. Once done, place your steak in the oven to keep warm.
- Lastly, fry the eggs sunny side up and season with salt and pepper.
- While the egg is cooking, prepare your steak, fries and onions in four separate plates. When the eggs are ready, distribute them on the plates, garnish with fresh parsley and serve immediately with a side of warm rice or fresh greens. The trick is to let the yolk remain half cooked and it will serve as a sauce for the dish.
