Bistec a lo Pobre (Peruvian Steak with Fried Egg)
Peruvian steak topped with a runny fried egg and sweet plantains, served with huacatay chimichurri and a fresh salad.
Servings 4 ppl
Equipment
- Meat Thermomether
Ingredients
- 3 tbsp Vegetable oil
- 4 pieces Favorite cut of Beef
- 2 Plantains in thick slices
- 4 Eggs fried
- Salt & Pepper
Salad
- 4 cups Arugula or other green
- 2 cups Radishes sliced
- 1 cup of sweet peppers sliced
- 3 tbsp olive oil
- 2 tbsp white vinegar
- 1 tbsp honey
- Salt & Pepper
Huacatay Chimichurri
- 1 cup olive oil
- 1/4 cup White Vinegar
- 1 cup Parsley leaves chopped
- 1 cup of Huacatay leaves chopped or
- 1/4 cup of Huacatay paste
- 1/4 cup White onion diced
- 3 Garlic cloves minced
- Salt & Pepper
Instructions
"Bistec a lo Pobre"
- Tenderize your meat you can use a pan to make it flat, a tenderizer, rolling pin, then you marinate your meat with some honey, sugar, salt, and vinegar (optional) (leave it on the fridge for at least 2 hours)
- Season your meat, and cook it on a hot pan then reserve, repeat the same process with eggs and plantains.
- Serve with salad and some Chimichurri on top of the meat
Huacatay Chimichurri
- Add all the ingredients into a bowl, use a whisk or spoon to combine them evenly, reserve
Salad
- Add your greens, peppers, and radishes into a bowl then reserve.
- mix honey, vinegar, salt, pepper, and oil, then pour it into the previous mix.
Notes
- Tenderizing the meat is not a must, it will depend on the cut of meat you decide to go for, I used Skirt Steak this time but you can use any cut you like.
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