Bolivian Silpancho-Inspired Beef Bowl

Ingredients

• 10 oz beef top round or sirloin, cut into 2 thin steaks
• 1 cup fine dry breadcrumbs
• 1 large egg, beaten, plus 2 eggs for frying
• 12 oz waxy potatoes, peeled and cut into 1/2-inch cubes
• 1 1/2 cups cooked white rice, warm
• 1 ripe tomato, finely diced
• 1/2 small red onion, finely diced
• 1 locoto or serrano chili, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp lime juice or red wine vinegar
• 3 tbsp neutral oil, divided
• Salt and black pepper

Steps

1. Make the salsa first so it has time to sit: stir the tomato, red onion, chili, parsley, and lime juice together with a pinch of salt and leave it at room temperature.
2. Lay each steak between two sheets of plastic wrap and pound it with a mallet or the base of a heavy pan until it is about 1/8 inch thick and nearly as wide as a dinner plate. This is what makes the dish silpancho; the meat should overhang the bowl.
3. Season the pounded steaks with salt and pepper, dip each one in the beaten egg and let the excess run off, then press it firmly into the breadcrumbs on both sides. Rest the breaded steaks on a rack for 5 minutes so the coating sets and stays on in the pan.
4. Boil the potato cubes in salted water for 8 to 10 minutes, until a knife meets no resistance. Drain them thoroughly and let them steam-dry in the colander for 2 minutes; surface water stops them from browning.
5. Heat 2 tablespoons of the oil in a wide skillet over medium-high heat and fry the potatoes for 6 to 8 minutes, turning them every couple of minutes, until they are golden and crisp on several sides. Season with salt and keep them warm.
6. Add the remaining oil to the pan over medium-high heat and fry each breaded steak for 2 to 3 minutes per side, until the crust is deep golden and the beef is just cooked through. Because the meat is so thin it cooks fast, so go by the colour of the crust. Drain briefly on a rack.
7. Fry the two remaining eggs in the same pan over medium heat until the whites are set but the yolks are still runny; the yolk is the sauce for the dish.
8. Build each bowl in order: a bed of warm rice, then the crisp potatoes, the breaded steak laid over the top, and the fried egg on the steak. Spoon the salsa over the egg and serve at once.

Allergen note: Contains wheat and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.