Silpancho Cochabambino

Ingredients

• 4 beef sirloin or topside steaks, 120 g each
• 150 g fine dry breadcrumbs
• 400 g long-grain rice
• 600 g waxy potatoes
• 4 eggs
• 3 tomatoes, finely diced
• 1 red onion, finely diced
• 1 locoto or red chilli, finely diced
• small handful flat-leaf parsley, chopped
• juice of 1 lime
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 150 ml vegetable oil
• salt and black pepper

Before you cook

• Rub the steaks all over with the minced garlic, cumin, salt and pepper.
• Lay each steak between two sheets of cling film.
• Beat the steaks with a rolling pin or the flat of a heavy pan until they are wider than a dinner plate and barely 3 mm thick.
• Press each flattened steak firmly into the breadcrumbs on both sides.
• Dice the tomatoes, onion, locoto and parsley finely for the salsa cruda.

Steps

1. Rinse the rice, then cook it in salted water for 15 minutes until tender, and drain it.
2. Boil the potatoes whole in salted water for 20 minutes, then drain and cool them.
3. Peel the cooled potatoes and slice them into rounds a centimetre thick.
4. Heat 100 ml of the oil in a large frying pan over medium-high heat.
5. Fry the potato slices for 6 minutes, turning once, until golden and crisp at the edges.
6. Lift the potatoes onto kitchen paper and salt them.
7. Fry each breaded steak in the same pan for 90 seconds a side, until crisp and just cooked through.
8. Rest the steaks on kitchen paper while you finish the plate.
9. Fry the eggs in the last of the oil until the whites are set and the yolks are still soft.
10. Mix the tomato, onion, locoto, parsley, lime juice and a pinch of salt for the salsa cruda.
11. Press a mound of rice onto each plate and lay the fried potatoes beside it.
12. Drape a beaten steak over the rice and potato so that it covers the whole plate.
13. Sit a fried egg on the meat and spoon the raw salsa over everything.