Lomo a lo Pobre – Chilean Steak with Egg and Fries

Name: Lomo a lo Pobre – Chilean Steak with Egg and Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanische Küche
Ingredients: 600 g rump steak (4 pieces of 150 g each); 390 g yellow onions (approx. 3 large onions); 800 g waxy potatoes; 42 g fresh garlic (approx. 4 cloves); 4 eggs (size M); 100 ml vegetable oil for frying; 1 g table salt; 1 g ground black pepper

45 min

Under an hour

Knuspr-Küche

Ingredients

Price per portion:€ 10.54

Ingredients

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Entrecote or Flank Steak (Wagyu) 600 g Rumpsteak (4 Stück à 150 g)

Yellow onion 390 g gelbe Zwiebeln (ca. 3 große Zwiebeln)

Waxy potatoes 800 g festkochende Kartoffeln

Fresh Garlic 42 g frischer Knoblauch (ca. 4 Zehen)

Eggs (size 10) 4 Eier (Größe M)

Neutral vegetable oil 100 ml Pflanzenöl zum Frittieren

Fine table salt 1 g Speisesalz

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Ground black pepper 1 g gemahlener schwarzer Pfeffer

Preparation method

In a large pot, heat the vegetable oil to 180 °C. Preheat the oven to 90 °C. Peel the potatoes, cut them into uniform fry sticks, and set aside until the oil reaches the correct temperature.

Deep-fry the fries in the hot oil until golden brown and crispy. Then drain them on a baking sheet lined with paper towels, season with salt, and keep warm in the oven.

Carefully pour off the excess oil, leaving about 3 tablespoons in the pan (or use a new pan). Cut the onions into fine strips and caramelize them in the pan over medium heat for about 10 minutes until soft and golden brown. Remove the onions and also keep them warm in the oven.