Bistec a lo Pobre - Steak and Potatoes With Fried Eggs

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
Learn about The Spruce Eats' Editorial Process
Updated on 12/26/22
Bistec a lo Pobre - Steak and Potatoes With Fried Eggs

The Spruce / Ahlam Raffii

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
767 Calories
35g Fat
76g Carbs
38g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 767
% Daily Value*
Total Fat 35g 45%
Saturated Fat 8g 39%
Cholesterol 264mg 88%
Sodium 298mg 13%
Total Carbohydrate 76g 27%
Dietary Fiber 8g 29%
Total Sugars 8g
Protein 38g
Vitamin C 35mg 175%
Calcium 120mg 9%
Iron 6mg 33%
Potassium 2154mg 46%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bistec a lo Pobre is a satisfying meal popular throughout most of South America, especially in Chile. The basic elements of Bistec a lo Pobre are steak, fried potatoes, fried onions, and fried eggs.

Preparing Bistec a lo Pobre can leave you with many dirty dishes, but there's a trick to avoid that problem. Keep the components warm in the oven as you prepare them, and use the same deep-sided skillet over and over (we recommend using a cast iron).

Serve Bistec a lo Pobre with a side of rice and a small salad.

Ingredients

  • 4 thinly cut sirloin steaks

  • 3 large onions, thinly sliced

  • 4 to 6 medium yellow potatoes

  • 4 cloves garlic

  • 4 large eggs

  • 1 (48-ounce) bottle vegetable oil, for frying

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Bistec a lo Pobre - Steak and Potatoes With Fried Eggs ingredients

    The Spruce / Ahlam Raffii

  2. Bring vegetable oil to 360 F in a large pot and preheat the oven to 200 F. Peel and cut the potatoes into french fries while waiting for the oil to heat.

    potatoes in a bowl

    The Spruce / Ahlam Raffii

  3. Cook fries in hot vegetable oil until golden. Drain on a cookie sheet lined with paper towels, season with salt, and place in the oven to keep warm.

    potatoes frying in a pot with oil

    The Spruce / Ahlam Raffii

  4. Pour the excess vegetable oil carefully into a separate container, leaving about 3 tablespoons in the skillet, or use a new skillet.

    oil in a cast iron skillet

    The Spruce / Ahlam Raffii

  5. Sauté onions in the vegetable oil until soft and golden brown, about 10 minutes. Remove onions and place in a shallow pan or casserole dish, and place in the oven with the french fries.

    onions cooking in a cast iron skillet

    The Spruce / Ahlam Raffii

  6. Chop the garlic finely. Season one side of the steaks with salt and pepper and sprinkle with half the chopped garlic. Pound steaks with a meat hammer to flatten them, then flip them and repeat on the other side with the remaining garlic.

    seasoned steak on a cutting board

    The Spruce / Ahlam Raffii

  7. Sauté steaks on high heat, turning once, until browned on both sides and cooked to desired doneness. Place steaks over onions and return to the oven.

    steak cooking in a cast iron skillet

    The Spruce / Ahlam Raffii

  8. Add a little oil to the skillet and fry the eggs, sunnyside up. Season with salt and pepper if desired.

    eggs cooking in a cast iron skillet

    The Spruce / Ahlam Raffii

  9. Remove the potatoes, steak, and onions from the oven while the eggs are cooking. Distribute the onions among 4 plates, top with a portion of the fries, and lay the steaks on top. When the eggs are ready, top each steak with a fried egg. Serve immediately.

    Bistec a lo Pobre - Steak and Potatoes With Fried Eggs

    The Spruce / Ahlam Raffii

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.