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Loading...Lomo Montado is a beloved plate from Santa Cruz, Bolivia, where thin-cut beef steak is layered over a bed of white rice and crowned with a sunny-side-up egg. Served alongside sweet fried ripe plantains and a crisp onion-tomato salad, it is the kind of satisfying, hearty lunch that powers Bolivians through a long afternoon.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 725 kcalCalories
- 28 gFat
- 7 gSaturated Fat
- 78 gCarbs
- 5 gFiber
- 12 gSugar
- 42 gProtein
- 640 mgSodium
- 980 mgPotassium
- 90 mgCalcium
- 5 mgIron
- 18 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the rice
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 bay leaf
For the steak
- 4 thin-cut beef sirloin steaks, about 5 oz each and pounded to 1/4-inch thickness
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lime juice
For the fried eggs and plantains
- 4 large eggs
- 2 tablespoons vegetable oil, divided
- 2 ripe plantains (yellow with black spots), peeled and sliced diagonally 1/2-inch thick
- Pinch of salt
- 1 cup vegetable oil, for frying plantains
For the salad and garnish
- 2 cups shredded iceberg or romaine lettuce
- 1 large tomato, cut into thin wedges
- 1/2 red onion, very thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 4 lime wedges
Directions
- Cook the rice: combine the rinsed rice, chicken broth, oil, salt, and bay leaf in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and discard the bay leaf.
- Meanwhile, fry the plantains: heat 1 cup vegetable oil in a skillet to 350°F. Fry the plantain slices in batches for 2 to 3 minutes per side until golden and caramelized. Drain on paper towels and sprinkle lightly with salt.
- Prepare the salad: toss the lettuce, tomato, and red onion with olive oil, red wine vinegar, salt, and pepper in a bowl. Set aside.
- Cook the steak: pat the steaks dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat until just smoking. Sear the steaks for 1 1/2 to 2 minutes per side for medium-rare, then reduce heat to medium, add the garlic, Worcestershire, and lime juice, and baste the steaks for 30 seconds. Transfer to a plate and tent loosely with foil.
- Fry the eggs: in a nonstick skillet, heat 2 tablespoons oil over medium heat. Crack the eggs and cook for 3 minutes until the whites are set and the edges are lightly crisp while the yolks remain runny. Season with a pinch of salt.
- Assemble each plate: mound 3/4 cup of rice on one side. Lay a steak beside or slightly over the rice. Top the steak with a fried egg. Pile plantains and the salad on the opposite side and finish with a lime wedge.
- Serve immediately while the steak is hot and the yolk is still runny, encouraging diners to break the egg and let it cascade over the steak and rice.
Cook’s Notes
- Pound the steaks to an even 1/4-inch thickness so they cook in under 4 minutes and stay tender; this is essential for authentic Lomo Montado texture.
- Use plantains that are fully yellow with black freckles – green plantains will be starchy rather than sweet and caramelized.
- For an authentic Santa Cruz touch, top the steak with a spoonful of llajwa (a fresh tomato-onion chili salsa) before adding the egg.
- Do not cover the steaks tightly with foil or they will steam and lose their seared crust; a loose tent is all you need.
- Serve everything on warmed plates so the egg yolk stays runny and the rice does not cool too quickly.
- Leftover components keep separately for up to 2 days in the refrigerator; reheat rice with a splash of water and sear the steak fresh.
