A Peruvian criollo classic that turns “a lo pobre” into a generously loaded plate. Browned, juicy steak, crisp fries, caramelized plantain, and fried egg meet hot rice in a hearty mix of savory flavor, sweetness, and creamy yolk.
Turn what you find into an experience you can actually bring to your kitchen.
Peel the potatoes and cut them into medium batons; dry them thoroughly so they fry instead of steaming. Slice the ripe plantain lengthwise and season the steaks on both sides with the ground garlic, black pepper, and salt. Set them aside while you start the sides.
Heat most of the vegetable oil in a wide skillet over medium-high heat; it is ready when a potato baton bubbles vigorously as soon as it goes in. Fry the potatoes in batches for 8 to 10 minutes, turning occasionally, until deep golden, crisp outside, and tender in the center; transfer to paper towels. In the same oil, fry the ripe plantain for 2 to 3 minutes per side, until golden, soft, and caramelized around the edges, then drain it as well.
Heat part of the vegetable oil in the skillet over high heat and add the steaks without crowding them; work in batches if needed. Leave them undisturbed for 2 to 3 minutes per side, until they develop a deep brown crust while staying juicy in the center. Remove them as soon as they reach that point so they do not dry out.
Heat the remaining vegetable oil in a nonstick skillet and fry the eggs over medium heat for 2 to 3 minutes, until the whites are fully set while the yolks remain soft. Lift them out carefully so the yolks stay intact.
Serve the cooked white rice piping hot and arrange the fries, plantain, steak, and one fried egg over the meat. Get it to the table right away so the contrasts stay intact: crisp potatoes, juicy steak, soft plantain, and creamy yolk. Done! This is the kind of plate you want to arrive hungry for. 😌
