Bistec a lo Pobre

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Huancayo, Mantaro Valley

📍 Where this dish comes from: Huancayo, Mantaro Valley
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Bistec a lo Pobre, plated and ready to serve

A hearty Peruvian steakhouse classic: a seared steak topped with a fried egg and sautéed onions, traditionally piled with fries and fried plantain.

What You’ll Need

Ingredients for Bistec a lo Pobre

Bistec a lo Pobre

A hearty Peruvian steakhouse classic: a seared steak topped with a fried egg and sautéed onions, traditionally piled with fries and fried plantain.
Print Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Peruvian
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 4 sirloin or ribeye steaks 6 oz each
  • 2 tbsp olive oil
  • 1 red onion sliced into rings
  • 4 large eggs
  • 2 tbsp butter
  • Sea salt and black pepper
  • Fresh parsley

Instructions

  • Season the steaks with salt and pepper.
  • Sear in olive oil over high heat, 3–4 minutes per side for medium-rare. Rest.
  • In the same pan, sauté the onion until soft and lightly caramelized. Remove.
  • Melt the butter in the pan and fry the eggs to your liking.
  • Plate the steak topped with the onions and a fried egg.
  • Garnish with parsley.

Nutrition

Serving: 1serving | Calories: 480kcal | Protein: 38g | Fat: 34g | Fiber: 1g
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Cooking Bistec a lo Pobre in the kitchen

Health Benefits

  • Steak and eggs are a classic high-protein, high-fat keto pairing with virtually no carbs.

Pairs Well With

  • Huancaina Cauliflower
  • Judías Verdes Saltadas
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