A generous Peruvian classic: seared steak, white rice, french fries, fried egg, and golden plantain. It is a complete, rich, and contrasting plate, combining juicy meat, runny yolk, and caramelized sweetness.
Ingredients
- 4 pieces beef steak such as rump steak or grilling steak
- 300 g long-grain rice
- 600 ml water
- 800 g waxy potatoes
- 2 pieces ripe plantains
- 4 pieces eggs
- 2 cloves garlic
- 1 tbsp red wine vinegar
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 2 pinches fine salt
- 12 tbsp sunflower oil
- 20 g unsalted butter
- 0.25 bunches flat-leaf parsley
Method
- Rinse the rice until the water runs clearer, then cook it with the water and a pinch of salt covered until fully absorbed; let it rest off the heat so the grains separate easily.
- Peel the potatoes, cut them into thick fries, rinse, and dry them thoroughly; fry them in hot oil until golden on the outside and tender in the center, then salt them as soon as they come out.
- Crush the garlic with the cumin, pepper, vinegar, and a pinch of salt; rub the steaks with this mixture and let the flavors penetrate while the sides finish cooking.
- Peel the plantains and cut them lengthwise; brown them in a skillet with a little oil and butter until soft, amber, and slightly caramelized around the edges.
- Heat a large skillet until very hot, sear the steaks in a drizzle of oil, and turn them when a dark crust forms; continue cooking to your desired doneness while keeping the inside juicy.
- Let the meat rest on a warm plate so the juices redistribute, then save the resting juices to pour over the steak when serving.
- In the same skillet or a clean one, fry the eggs sunny-side up in a little fat until the whites are set and the yolks remain glossy and runny.
- Plate each serving with a mound of rice, fries, a piece of steak, a golden plantain half, and an egg placed on the meat; finish with the resting juices and a little chopped parsley.
- Serve immediately, while the fries are still crispy, the steak hot, and the egg yolk ready to coat the rice.
Nutrition
Per serving
- Energy
- 969.8 kcal
- Protein
- 21 g
- Carbohydrate
- 94.39 g
- Fat
- 56.6 g
- Fibre
- 5.08 g
- Calcium
- 40.02 mg
- Iron
- 2.36 mg
- Magnesium
- 7.8 mg
