Meet the Chilean version of steak and eggs, a popular breakfast option throughout the country. The dish can be made on the stovetop or grill using a grill plate, a cast iron skillet, or a plancha—a very handy flat Spanish griddle you can use right on your grill without the risk of food falling through a grill basket or the grill grates—plus, its smooth surface distributes heat evenly. For a more substantial meal, serve the lomo with oven-roasted potatoes.
- Two 6-ounce filet mignons or strip steaks, each about 1 inch thick
- Extra virgin olive oil
- Coarse salt (kosher or sea)
- Freshly ground black pepper
- One large red or white onion, peeled, halved lengthwise, and thinly sliced
- 2 large eggs
- 2 tablespoons chopped fresh cilantro, flat-leaf parsley, or chives
Brush the steaks on both sides with olive oil, then season with salt and pepper. Set aside.
Toss the onions with olive oil and season with salt and pepper. In a cast iron skillet, sauté the onions over medium heat until soft and lightly colored. Remove from the skillet and keep warm. Over medium-high heat, sear the steaks for 3 to 4 minutes per side; cook until done to your liking. Keep warm. Wipe out the skillet with a paper towel. Add a tablespoon of olive oil to the skillet and fry the eggs until done to your liking. (I prefer runny yolks. They mingle with the olive oil and make an unctuous sauce.)
To serve, arrange the steaks on a bed of onions. Top each steak with a fried egg, drizzle with olive oil, and sprinkle with the fresh herbs.
Serves 2, but can be multiplied as desired