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Lomo a lo Pobre, affectionately known as “Poor Man’s Steak,” stands as one of Chile’s most comforting and satisfying dishes. At first glance, its name might mislead you into expecting something austere, but the meal itself is anything but modest.
Found in homes and restaurants alike, it combines succulent steak, crispy fries, sautéed onions, and fried eggs into a single, hearty plate.
Whether enjoyed for a celebratory dinner or a leisurely weekend lunch, Lomo a lo Pobre brings a touch of warmth and Chilean spirit to the table.
What Is Lomo a lo Pobre?
Lomo a lo Pobre is a vibrant combination of flavors and textures that showcases Chilean cooking at its down to earth best. Traditionally, a tender cut of beef, often sirloin or tenderloin, forms the centrepiece, seasoned simply with salt and pepper.
Piled on top or alongside are freshly cooked fries and golden sautéed onions, followed by one or two fried eggs. The dish is anything but bland: the sweetness of the onions and the creaminess of the egg yolk mingle with the savory beef, creating a symphony of tastes.
While it can easily stand alone as a meal, many locals love to pair it with a refreshing salad or a bold Chilean red wine.
Ingredients and Taste
This dish relies on straightforward ingredients that, when combined, deliver layers of flavour. The steak should be juicy and cooked to preference, some opt for a lightly charred exterior and a pink centre, while others prefer a well done approach for extra crispness.
A generous serving of fries soaks up the steak’s savoury juices, creating a satisfying blend of textures. Meanwhile, the onions lend a mellow sweetness, especially when caramelized to a deep golden brown.
Topping the meal with fried eggs adds a final flourish, allowing the runny yolks to act as a rich sauce that ties everything together. It’s a hearty plate that manages to be decadent without losing its comforting charm.
A Taste of History
The origins of Lomo a lo Pobre are rooted in Chile’s working class culinary traditions, where sustaining meals had to be both economical and flavourful.
Rustic taverns served early versions of the dish to labourers, who valued its ability to satisfy a robust appetite at a reasonable cost.
Over time, as Chile modernized and the love for hearty, home style cooking grew, Lomo a lo Pobre evolved into a revered staple across all social circles.
Lomo a lo Pobre (Poor Man’s Steak) Recipe
Serves: 4 people
Ingredients:
For the Steak:
- 4 thick beef sirloin steaks (200-250g each)
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the Fries:
- 4 large potatoes, peeled
- Vegetable oil for frying
- Salt, to taste
For the Topping:
- 4 eggs
- 1 tbsp butter
- Salt and pepper, to taste
For the Sautéed Onions:
- 2 large onions, thinly sliced
- 2 tbsp olive oil
- 1 tsp sugar
- ½ tsp salt
Directions
Slice the peeled potatoes into even sticks about 1 cm thick for fries. Soak them in cold water for 30 minutes to remove excess starch, ensuring a crisp texture when fried. Drain and pat dry thoroughly with a clean kitchen towel.
Heat vegetable oil in a deep frying pan or pot to 175°C (350°F). Fry the potatoes in batches to avoid overcrowding. Cook until golden and crisp, about 5-6 minutes. Drain on paper towels, season with salt, and set aside in a warm oven.
Heat olive oil in a large skillet over medium heat. Add the sliced onions and sprinkle with sugar and salt. Sauté for 10-15 minutes, stirring occasionally, until caramelized and golden brown. Remove from heat and set aside.
Season the steaks generously with salt and pepper. Heat olive oil in a heavy skillet or grill pan over high heat. Sear each steak for 3-4 minutes per side for medium rare, or adjust cooking time based on your preferred doneness. Transfer to a plate and let rest for 5 minutes, loosely covered with foil.
In a non-stick pan, melt butter over medium heat. Crack the eggs into the pan and cook sunny side up until the whites are set but the yolks remain runny. Sprinkle with salt and pepper.
On a large plate, place a generous portion of fries. Lay a seared steak next to the fries, then top with caramelized onions. Finish with a fried egg over the steak. Repeat for the remaining servings.
Serve immediately while hot, accompanied by a simple green salad or crusty bread, if desired. For an authentic Chilean touch, pair the dish with a glass of red wine or a refreshing drink like cola de mono.
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