🥩 Lomo a lo pobre

Name: Lomo a lo pobre
Total time: 50 min
Yield: 4
Cuisine: Chile · Central Chile
Ingredients: 4 beef sirloin steaks, about 180 g each; 800 g potatoes, cut into fries; 2 large onions, sliced into thin rings; 4 eggs; Vegetable oil for frying; Salt and black pepper

Origin: Chile · Central Chile

922kcal

per serving · 450 g

205kcal

per 100 g

63 gProtein14 g / 100 g

50 gFat11 g / 100 g

58 gCarbs13 g / 100 g

Lomo a lo pobre is a hearty Chilean plate: a grilled beef steak served on a bed of French fries, topped with sweet fried onions and one or two fried eggs. The egg yolk runs into the fries and onions and makes a natural sauce. It is a filling, calorie-dense main course found in restaurants and family kitchens across Chile.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein14 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef, egg

Not keto13 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs

What it is made of

beeffrench frieseggonion

Recipe

4 servings50 min

Ingredients

4 beef sirloin steaks, about 180 g each
800 g potatoes, cut into fries
2 large onions, sliced into thin rings
4 eggs
Vegetable oil for frying
Salt and black pepper

Method

Peel the potatoes, cut them into fries, rinse and dry them well.
Fry the potatoes in hot oil until golden and crisp, drain on paper and salt them.
In a large pan, cook the onion rings in 2 tablespoons of oil over medium heat for 10–12 minutes until soft and golden.
Season the steaks with salt and pepper and grill or pan-sear them for 3–4 minutes per side, then rest them for 3 minutes.
Fry the eggs in a little oil until the whites are set and the yolks are still soft.
Pile the fries on plates, lay a steak on top, cover with the onions and finish with a fried egg.

How to make it lighter

The fries add most of the fat: oven-bake them with a tablespoon of oil instead of deep-frying.
Choose a lean cut, trim visible fat, and use one egg per plate instead of two.
Cook the onions slowly in just a little oil and add a green salad or tomato salad to fill the plate.

History

The name means “poor man’s loin”, which is ironic, because the plate is anything but modest. It is a classic of Chilean home-style and restaurant cooking, built from simple everyday ingredients: beef, potatoes, eggs and onions. Variations add a pork or chicken cut, or more eggs, and it is often shared at family lunches and informal gatherings.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →