Silpancho with Rice, Potatoes, Fried Egg and Tomato-Onion Salad

What you need

• 500 g (1 lb) lean beef, top round or other tender cut, trimmed of fat and sinew
• 150 g (1 1/2 cups) dry breadcrumbs, fine
• 1 tsp salt, plus more for the potato water
• 1 tsp black pepper, ground
• 600 g (1 1/3 lb) waxy potatoes, peeled
• 200 g (1 cup) long-grain white rice
• 4 eggs
• 250 ml (1 cup) vegetable oil, for frying
• 2 ripe tomatoes, finely diced
• 1 small red onion, thinly sliced
• 2 tbsp parsley, chopped
• 1 tbsp lime juice

Method

Restated from the original video

1. 1

   Cut the beef across the grain into 4 slices of about 125 g (4 oz) each. Season both sides with the salt and pepper.

2. 2

   Boil the potatoes in well-salted water until just tender, 15-20 min. Drain and let them steam dry.

3. 3

   Cook the rice in water until tender and fluffy, 15 min. Keep it covered and warm.

4. 4

   Mix the tomatoes, onion, parsley, lime juice and a pinch of salt in a bowl. Leave it to marinate while the rest cooks.

5. 5

   Spread the breadcrumbs on a plate. Coat each slice of beef in them, then lay it between two sheets of plastic wrap.

6. 6

   Pound each slice with a mallet or rolling pin, working outward, until it is about 3 mm (1/8 in) thick and nearly see-through. Press the crumbs in as you go.

7. 7

   Cut the potatoes into slices about 1 cm (1/2 in) thick. Heat 3 tbsp of the oil in a large frying pan over medium-high heat and fry the potatoes until golden on both sides, 8-10 min. Drain on paper towels.

8. 8

   Wipe the pan and heat the remaining oil to 175 °C (350 °F), a depth of about 5 mm. Fry the beef one slice at a time until deep golden, 1-2 min per side. The meat is so thin it cooks through at once. Drain on paper towels.

9. 9

   Fry the eggs in a little of the same oil, sunny side up, until the whites are set and the centres still runny, 2-3 min.

10. 10

    On each plate, make a bed of rice and arrange the potatoes beside it. Lay a slice of beef over the rice so it covers it, then top with a fried egg.

11. 11

    Spoon the tomato and onion salad over the top and serve right away.

Imported from cocina-boliviana.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.