Silpancho

Ingredients

Quantities for 4 servings.

• 600 g Beef, thin cuts for pounding
• 200 g Breadcrumbs
• 300 g Rice
• 600 g Potatoes, boiled and sliced
• 4 piece Eggs
• 3 piece Tomatoes
• 1 piece Red onion
• 1 piece Beetroot, boiled
• 20 g Parsley
• 150 ml Vegetable oil
• to taste Salt and pepper

Method

1. Pound the meat under film to three or four millimetres. Work from the centre outwards or it tears.
2. Season and press into breadcrumbs with the flat of your hand. No egg wash is used here.
3. Dice the tomato, onion and beetroot small, mix with the parsley, salt and a spoon of oil.
4. Fry the boiled potato slices until golden and keep them warm.
5. Fry the steaks a minute and a half a side in hot oil; meat this thin cooks instantly.
6. Fry the eggs, leaving the yolks runny.
7. Build it: rice, potato, the steak across the whole plate, the egg, and the raw salsa over the top.