Argentine Steak a Caballo with Fried Eggs and Fries (Bife a Caballo)

Why you’ll love it

• Steak, eggs and fries on one plate: a true comfort meal.
• Ready in 45 minutes with just 8 ingredients.
• High in protein: about 49 g per serving.

Quick facts

Ingredients

• 4 sirloin steaks (rump or top sirloin), about 7 oz (200 g) each
• 8 eggs
• 1 3/4 lb (800 g) potatoes
• 2 cups (500 ml) oil, for frying
• 1 tbsp oil, for the steaks
• 2 tsp salt
• 1 tsp pepper
• 2 tbsp chopped parsley

Step-by-step method

1. Get ready. Take the steaks out of the refrigerator 20 minutes ahead. Peel, cut and pat the potatoes dry.

2. Fry the potatoes. Fry the potatoes at 350°F (175°C) for 6 to 8 minutes, until golden. Drain and salt them.

3. Sear the steaks. Pat the steaks dry, season them and cook in a very hot skillet with 1 tablespoon of oil, 3 to 4 minutes per side for medium.

4. Rest. Transfer the steaks to a plate and let them rest for 5 minutes.

5. Fry the eggs. Fry the eggs until the whites are completely set and the yolks are cooked the way you like.

6. Serve. Place two eggs on top of each steak, add the fries and finish with parsley.

How to know it is done

For medium, the center of the steak should reach about 145°F (63°C) after resting. The fries should be golden and crisp, and the egg whites fully set.

Tips for the best result

• Dry the potatoes and the steaks well: moisture keeps them from browning.
• You can use sweet potatoes instead of potatoes, or serve the steak with a salad.
• Measure and prep all the ingredients before you start.

Storage and reheating

Refrigerate the steak and the potatoes separately for up to 3 days. Always cook the eggs fresh, right before serving.