Bistec a lo Pobre
from Sticky, Gooey, Creamy, Chewy
4 sirloin steaks cut to 1/2 inch thickness
4 cloves garlic, mashed
salt, pepper, cumin and smoked paprika to taste
2 large onions, sliced thinly
4 medium Yukon Gold potatoes, peeled and sliced thinly
1 packet Sazon seasoning (optional)
4 tbsp olive oil
4 extra large eggs
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Rub the steaks with the garlic. Season with the salt, pepper, cumin and smoked paprika. Set aside.
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Heat the oil in a large skillet or frying pan. Add the onions and potatoes and sprinkle with salt, pepper and the Sazon, if using. Saute the onions and potatoes over medium to medium-high heat, until very tender, about 10 minutes. I find it helpful to cover the pan for the first several minutes and finish it uncovered. Remove to a serving platter and keep warm.
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In the same pan, sear the steaks on each side and cook them until they are done to your liking. Add a little more oil if you need to. Set them aside with the potatoes and onions. Continue to keep warm.
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Fry the eggs, sunny side up, in a nonstick pan. Leave the yolks soft and runny. Lay one egg on top of each steak.
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Serve all together.