Steak, a fried egg with a runny yolk, and sweet fried plantains on the same plate. That’s bistec a lo pobre — a dish that sounds almost too simple until you eat it and understand why it’s on menus everywhere in Peru.
My version adds two things worth the extra five minutes: a huacatay chimichurri and a sharp green salad to cut through the richness. Once your steak is prepped, the whole thing comes together in about 20 minutes.
The name translates to “poor man’s steak,” which is misleading in the best way. The dish traces back to early-1900s Lima taverns, and the name was always a little ironic — steak topped with eggs was a luxury for most working people at the time.
Here’s the thing to understand: “a lo pobre” is a style, not a single dish. Add a fried egg to salchipapas or lomo saltado and you’ve made an a lo pobre version of those too. The egg and plantains are the signature.
“Bistec” just means beefsteak, and in Peru it usually means a more affordable cut — often sliced thin so it cooks fast. Swap in loin or tenderloin and the dish gets renamed lomo a lo pobre. Same eggs, same plantains, pricier plate.
That distinction matters to this story.
When I was fifteen, I was walking through a mall in Lima with my mom and passed a restaurant with big glass windows. Inside, someone was eating a huge steak topped with fried eggs, plantains, fries, and salad. I turned to her and said, “Mom, I know what I want for my birthday.”
She agreed to take me. But when I looked up the menu online, the price was far more than I was willing to ask her for — so I told her I’d changed my mind and wanted pollo a la brasa instead. She likes pollo a la brasa, so she agreed. I never told her the real reason.
So yes — I make this at home now partly to spoil myself. And I use a better cut than the thin one you’d get in most places.
I use skirt steak — more flavor than the thin cuts typically used for bistec, and it still cooks in minutes. Flank, sirloin, or ribeye all work well.
If your cut runs tough, tenderize it: pound it flat with a mallet, a rolling pin, or the bottom of a heavy pan. You can also marinate it a couple of hours in honey, salt, and a splash of vinegar to soften it and add a little caramelization when it hits the pan.
Huacatay is a Peruvian herb — also called black mint, southern marigold, or wild marigold (Tagetes minuta). It’s minty but darker and more bitter than the mint you know, and it’s what makes this chimichurri taste Peruvian rather than Argentine.
Fresh huacatay is nearly impossible to find in the US, but the jarred paste is widely available online and works perfectly here. An eighth of a cup of paste replaces a cup of fresh leaves. (find the link for the “Huacatay” paste here)
Use your favorite cut of meat, use salt and pepper, but you can add your own touch
I love the flavors of Huacatay, a slightly bitter, strong, and minty taste that is really good.
Salads add the extra crunch and balance the flavors on my plates; use seasonal vegetables or try something different!
In Peru this arrives with white rice and fries alongside the plantains — an unapologetically large plate. Fried onions are standard too.
The salad is my addition. The acidity balances the egg and fried plantain, and it keeps the plate from feeling heavy.
What does “a lo pobre” mean?
Literally “poor man’s style,” referring to the eggs and plantains as humble additions. The name is ironic — the dish is generous, and steak with eggs was a luxury in early-1900s Lima.
What’s the difference between bistec a lo pobre and lomo a lo pobre?
The cut. Bistec is any beefsteak, usually a more affordable one. Lomo is loin or tenderloin — more tender, more expensive. Everything else on the plate stays the same.
Can I make the chimichurri without huacatay?
Yes, though it becomes a standard chimichurri. Regular mint plus extra parsley gets you closer to the Peruvian flavor than parsley alone.
What plantains should I buy?
Ripe — yellow with black spots. They should give slightly when pressed.
Can I use a different meat?
Absolutely. Chicken breast or pork chops both work with the same treatment.
Is this a breakfast dish?
No, despite the egg. It’s lunch or dinner food in Peru.
Tried it? Let me know.
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