Peruvian Poor Man's Steak (Bistec a lo Pobre)
Bistec a lo pobre Say it: bees-TEK ah loh POH-breh
Bistec a lo pobre is a hearty Peruvian plate of seasoned pan-seared beef steak crowned with a fried egg and surrounded by french fries, sweet fried plantains, and white rice. The name means "poor man's steak," but the generous combination feels anything but humble. It is a beloved home and restaurant dish, often served for a filling lunch. The savory, garlicky beef contrasts with the runny egg yolk, crisp potatoes, caramelized plantains, and a fresh onion-tomato salad, making every bite rich, salty, and slightly sweet.
Peruvian Poor Man's Steak (Bistec a lo Pobre)
Bistec a lo pobre
Pronounced bees-TEK ah loh POH-breh
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains soy, gluten, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the beef
For the sides
For the eggs and salad
Method
In a bowl, mix the garlic, cumin, soy sauce, 2 tablespoons oil, 1 teaspoon salt, and black pepper. Add the steaks, turn to coat well, and let marinate at room temperature for 15-20 minutes.
Meanwhile, bring the water and 1/2 teaspoon salt to a boil in a pot. Stir in the rice, cover, reduce heat to low, and simmer for 18 minutes. Turn off the heat and let the rice rest, covered, for 5 minutes.
Heat about 1 inch of oil in a deep skillet or pot to 350°F (175°C). Fry the potato strips in batches until golden and crisp, about 4-5 minutes. Drain on paper towels and season lightly with salt.
In the same hot oil, fry the plantain slices until deep golden and caramelized at the edges, about 2-3 minutes per side. Drain on paper towels and keep warm.
Heat a large skillet over high heat with 2 tablespoons oil. Pat the steaks dry, then cook for 2-3 minutes per side until well browned and just cooked through, or to your desired doneness. Transfer to a warm plate.
Lower the heat to medium and crack the eggs into the same skillet with a little oil if needed. Fry until the whites are set and the edges are crisp, leaving the yolks runny, about 2-3 minutes.
In a small bowl, toss the red onion, tomato, lime juice, and a pinch of salt to make the fresh salad.
To serve, place a scoop of rice on each plate, set a steak next to it, top the steak with a fried egg, and arrange the fries, plantains, and onion salad around the plate.
Regional variants
Some Peruvian cooks add caramelized onion slices on top of the steak or serve it with salsa criolla instead of the fresh tomato-onion salad.
Cook's notes
- Pat the steaks completely dry before searing so they develop a deep brown crust instead of steaming.
- Use very ripe plantains with yellow and black speckled skins for the sweetest, most caramelized result.
- Keep the fries and plantains warm in a 200°F (95°C) oven while you cook the steaks and eggs.
Serve with
Serve with a cold chicha morada or a light lager.
Make ahead and storage
The steak can be marinated up to 4 hours ahead; rice, fries, and plantains are best served fresh but can be kept warm in a low oven.
