Lomo a lo Pobre | Hearty Steak with Egg & Onions

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Lomo a lo Pobre | Hearty Steak with Egg & Onions

Name: Lomo a lo Pobre | Hearty Steak with Egg & Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanische Küche
Ingredients: 600 g sirloin steak (4 pieces à 150 g); 390 g yellow onions (cut into fine rings); 800 g waxy potatoes; 4 cloves garlic; 4 pieces eggs (size M); 100 ml vegetable oil for deep-frying and frying; 1 pinch salt; 1 pinch freshly ground black pepper

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45 min

Under an hour

Gurkerl Küche

Ein herzhafter Klassiker aus Chile, der auch in der Alpenküche für Begeisterung sorgt: Saftiges Beiried-Steak trifft auf goldbraun geröstete Zwiebeln, knusprige Erdäpfelspalten und ein perfekt gebratenes Spiegelei. Ein ehrliches Gericht für alle, die eine ordentliche Portion Genuss suchen. Ideal für ein kräftiges Mittagessen oder ein gemütliches Abendessen nach einem langen Tag.

Ingredients

Price per portion:€ 15.07

Ingredients

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Beef fillet (rump steak) 600 g Beiried-Steak (4 Stück à 150 g)

Yellow onion small 390 g gelbe Zwiebeln (in feine Ringe geschnitten)

Waxy potatoes 800 g festkochende Erdäpfel

Fresh garlic 4 Zehen Knoblauch

Eggs 4 Stück Eier (Größe M)

Pantry

Vegetable oil 100 ml Pflanzenöl zum Frittieren und Braten

You probably have at home

Fine salt 1 Prise Salz

Ground black pepper 1 Prise frisch gemahlener schwarzer Pfeffer

Preparation method

Preparation & Potatoes

In a large pot, heat the vegetable oil to approx. 180 °C. Preheat the oven to 90 °C to keep the finished components warm later.

Peel the potatoes, cut them into wedges or thick fries, and deep-fry them in the hot oil until golden brown and crispy. Drain on a baking sheet lined with kitchen paper, season with salt, and keep warm in the oven.

Onions & Meat

Carefully pour off the excess oil, leaving only about 3 tablespoons in the pan (or use a new pan). Roast the onion rings in it over medium heat for about 10 minutes until soft and golden brown. Remove the onions and also keep them warm in the oven.

Chef's tip

For particularly crispy potatoes, you can briefly soak them in cold water after cutting and then thoroughly pat them dry before they go into the hot oil.