Chilean Style Streak: Bistec A Lo Pobre

Chilean Style Streak: Bistec A Lo Pobre

Bistec A Lo Pobre in translation means Poor Man’s Steak, which in my opinion doesn’t have anything poor about it.   This dish brings me back to when I was 10 years old and stayed with my family in Chile for 3 months.  When my Aunt Delma asked me, what I felt like having for dinner and I said french fries she knew exactly how to make it into a power almuerzo so that she wouldn’t feel guilty about giving me ice cream when I asked for it later.  As soon as it came out I fell in love.  It had all the things that I loved the juicy steak, the steak fries and the runny egg yolk.  The combination of all these in one bite is pretty much like heaven all in one fork full.

I had some friends coming over and I wanted to make this typical traditional dish but I also wanted it to be less rustic.  So instead of the steak fries I made chips!  Thick enough to be able to soak up the yummy juices but thin enough where the crunchiness of the chip made your mouth want more!


Grassfeed Filet Mignon

Russet Potatoes thinly sliced



Poached Egg/ or Fried Egg


  1. Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
  2. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.
  3. Sprinkle fillets with pepper and salt. Melt butter with olive oil in a large stainless steel or cast-iron skillet over medium heat. Add fillets, and cook 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes.
  4. For the Poached Egg: First heat the water to a simmer you want to add enough water to come 1 inch up the side of a narrow, deep 2-quart pot.  Add 2 teaspoons of apple cider vinegar and bring to a simmer over medium heat. Then crack 1 cold large egg into a strainer over a bowl to get and loose excess.(This is the part that makes it perfection every time) Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.  Add the egg: Carefully lower the strainer with the egg in it into the center of the whirlpool. After the egg hits the water count to 15 and slowly scrape the bottom of the egg to loosen it up from the stainer.  Then turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way. After the 5 minute mark remove the egg with a slotted spoon and to an old bread to have it absorb the additional water.  You don’t want your toast to be soggy and serve immediately.