Tacu Tacu with Steak and Fried Egg

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 50 gdry white rice
• salt and pepper to taste
• 1red onion, finely diced
• 1 tbspvegetable oil
• 1egg
• 1 tbspaji amarillo paste
• 150 gbeef flank steak
• 50 gcanned canary (or white) beans

Method

1. Boil the white rice until soft. In a bowl, mash the soft rice and the rinsed canary beans together with a fork until they form a coarse paste.
2. Heat half the olive oil in a pan. Sauté the finely diced red onion and aji amarillo paste until soft. Mix this into the rice and bean paste.
3. Form the bean mixture into a thick, oval patty. Heat the vegetable oil in a pan and fry the patty until a dark, crispy crust forms on both sides.
4. Keep the crispy tacu tacu patty warm on a plate.
5. Heat the remaining olive oil in a pan over high heat. Season the flank steak and sear it.
6. In a small pan, fry the egg until the white is set but the yolk is runny.
7. Serve the hot steak resting on the crispy tacu tacu, and drape the fried egg over the meat.