Bistec a lo pobre péruvien

Pat the steaks dry with paper towels so they brown well later. Rub them all over with 4 of the minced garlic cloves, the soy sauce, vinegar, cumin, salt and pepper, then leave at room temperature for 15 minutes while you start the other components.

• 4 beef steaks
• 4 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tsp ground cumin
• pinch salt
• pinch black pepper

✅ C'est prêt quand : the steaks have sat in the marinade for at least 15 minutes and smell of garlic and cumin

In a pot, warm 1 tablespoon of the oil and cook the remaining garlic clove for a few seconds until fragrant but not browned. Add the rice, stir for a minute to coat it, then add the water and a pinch of salt. Bring to a boil, cover, lower the heat to the minimum and cook without lifting the lid.

• 1 tbsp oil
• 1 clove garlic, minced
• 300 g white rice
• 600 ml water
• pinch salt

✅ C'est prêt quand : all the water is absorbed and the rice is tender and fluffy; let it rest covered off the heat for 5 minutes before serving

Soak the cut potatoes in cold water for 10 minutes to pull out extra starch, then drain and dry them well so they don't spatter in the oil. Heat the oil in a deep pot to 160°C (320°F) and fry the potatoes in batches for 5–6 minutes until soft but pale; lift them out. Raise the oil to 190°C (375°F) and fry them again for 2–3 minutes until deep golden and crisp. This two-step fry is what makes them crunchy outside and soft inside. Season with salt right away.

• 600 g potatoes, cut into fries
• for frying oil
• to taste salt

✅ C'est prêt quand : the fries are deep golden, crisp on the outside and soft inside

Let the oil settle to about 170°C (340°F). Fry the plantain slices for 2–3 minutes per side, until deep golden and caramelized at the edges — the natural sugars should look lightly burnished, not pale. Lift onto paper towels to drain.

• 2 ripe plantains, sliced
• for frying oil

✅ C'est prêt quand : the plantain slices are deep golden with caramelized edges

In a wide frying pan, warm 2 tablespoons of oil and cook the sliced onion over medium heat for 4 minutes, stirring now and then, until soft and lightly golden at the edges; season with a little salt and set aside. Wipe the pan, add a touch more oil and fry the eggs one or two at a time over fairly high heat so the edges turn lacy and crisp while the yolk stays soft, about 2–3 minutes.

• 1 red onion, sliced
• 2 tbsp oil
• 4 eggs
• to taste salt

✅ C'est prêt quand : the onion is soft and golden, and the eggs have crisp edges with a runny yolk

Heat a heavy pan or griddle until very hot, add a thin film of oil, and sear the marinated steaks for 2–3 minutes per side for medium (internal temperature about 60°C/140°F); cook a minute longer per side if you prefer it well done, since this cut should never be served rare. Let the steaks rest for 5 minutes off the heat so the juices settle back in before slicing. Build each plate with a mound of rice, a pile of fries, the steak, then crown it with a fried egg, the caramelized plantain, the sautéed onion and a lime wedge on the side.

• 4 marinated steaks
• 1 tbsp oil
• to serve cooked rice
• to serve fried potatoes
• to serve fried eggs
• to serve fried plantain
• to serve sautéed onion
• 1 lime, in wedges

✅ C'est prêt quand : the steak is cooked through to your liking and has rested for 5 minutes before serving