Bife a lo Pobre

Ingredients

• 1 Beef steak (Cut of your choice, approximately two fingers thick)
• Salt (To taste)
• Pepper (To taste)
• 2 tbsp Vegetable oil (High smoke point oil for searing)
• 2 tbsp Butter (For basting)
• 2 Garlic (Crushed cloves)
• 1 tbsp Fresh rosemary (A small sprig)
• 2 Potatoes (Cut for french fries)
• 1 Onion (Thinly sliced (julienned))
• 2 Eggs (For frying)

Steps

1. 1

   Pat the beef steak dry on both sides with paper towels to ensure a good sear.

2. 2

   Season generously with salt and pepper on all sides.

3. 3

   Heat a skillet over medium heat with a splash of high smoke point oil.

4. 4

   When the skillet is very hot, place the meat in it. Do not move or lift it to allow a deep golden crust to form.

5. 5

   Flip the meat and look for the same crust on the other side.

6. 6

   Lower the heat and add the butter, garlic cloves, and rosemary to the skillet.

7. 7

   Tilt the skillet slightly and, with a spoon, constantly baste the meat with the flavored butter as it finishes cooking.

8. 8

   While the meat is cooking, fry the potatoes in plenty of oil until they are golden and crispy.

9. 9

   Sauté the onion in a separate pan until soft and lightly caramelized.

10. 10

    Fry the eggs, leaving the yolk runny.

11. 11

    To serve, place a base of french fries, top with the onions, then the beef steak, and crown with the fried eggs.

Notes

The author recommends pairing this dish with a very cold Lager Blanc beer. The main secret is not to move the meat at the beginning to achieve a perfect restaurant-style crust.

Nutrition per serving

• main course
• beef
• Chilean food
• fried
• classic