Bisteca Lo Pobre Recipe

Prep steak

Pat the steak dry with paper towels. If very thick, let rest at room temperature 20–30 minutes to remove chill so it cooks evenly.

In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, smashed garlic, 2 tbs olive oil and 1 tbs lime juice. Rub mixture over both sides of the steak and let sit at room temperature 15–20 minutes (or refrigerate up to 2 hours).

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (it should shimmer). Add a thin film of oil if pan is dry. Sear the steak 3–4 minutes per side for medium-rare (internal 125–130°F / 52–54°C), 5–6 minutes per side for medium. If steak has fat edge, hold the edge to render for 30–60 seconds.

Once seared, transfer steak to a cutting board and tent loosely with foil. Rest 6–8 minutes so juices redistribute.

While steak rests (or earlier), toss the thinly sliced onion with 1 tbsp white vinegar, 1 tbsp olive oil, 1 tsp salt, 1 tsp sugar and 1/2 tsp black pepper in a bowl. Massage/toss for 1–2 minutes until slightly softened and glossy.

Let the onions sit at room temperature 10–15 minutes to pickle lightly. Stir in 1 tbsp chopped parsley if using. Taste and adjust seasoning—add more vinegar or salt if needed.

When potatoes are nearly done (see next section), heat a small nonstick skillet over medium and add 1 tbsp butter or oil. Crack 2 eggs into the pan and fry until whites are set but yolks still runny (about 2–3 minutes) for sunny-side; for over-easy, cook 1–2 minutes then flip and cook 20–30 seconds.

Season eggs with 1/4 tsp salt and 1/4 tsp pepper. Keep warm until plating.

Place the cubed potatoes in a pot, cover with cold salted water, bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain and let steam-dry a minute.

Heat a large skillet over medium-high and add 2 tbsp oil. Add drained potato cubes in a single layer (work in batches if necessary). Cook without stirring 3–4 minutes to develop a crust, then turn and continue cooking, stirring occasionally, another 6–8 minutes until golden and crisp.

Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika if using. Toss with 1 tbsp chopped parsley and keep warm for plating.

Slice the rested steak against the grain into 1/4–1/2-inch strips. Arrange on plates with a portion of pan-fried potatoes.

Top the steak with a generous mound of the pickled onions. Place a fried egg over or beside the steak so the yolk can mingle with meat and potatoes when broken.

Serve immediately. Provide extra lime or hot sauce at the table if desired.