Silpancho

Ingredients13

• thin beef steaks400 g
• all-purpose flour60 g
• eggs5
• fine breadcrumbs120 g
• potatoes500 g
• long-grain rice200 g
• tomatoes2
• white onion1
• locoto or fresh chili1
• vegetable oil150 ml
• white vinegar1 tbsp
• salt1 tsp
• black pepper1/2 tsp

Method

1. Pound the beef very thin, season with salt and pepper, then coat in flour, beaten egg, and breadcrumbs.
2. Boil the potatoes until tender, drain, and keep warm; cook the rice in salted water until fluffy.
3. Dice the tomatoes and onion, finely chop the locoto, and toss with salt, vinegar, and a little oil.
4. Fry the breaded steaks in hot oil until golden on both sides; drain on paper.
5. Fry the remaining eggs sunny-side up in the same pan.
6. Plate rice, potatoes, and a steak, top with a fried egg, and serve the tomato-onion salad alongside.