Ingredients

• 1 lb sirloin steak, thinly sliced against the grain
• 2 large russet potatoes, peeled and cut into ½-inch cubes
• 2 tbsp grapeseed oil
• 1 large yellow onion, julienned
• 2 poblano peppers, seeded and sliced into thin strips
• 3 garlic cloves, minced
• ¼ cup tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ cup beef stock
• 2 tbsp white vinegar
• ¼ cup fresh cilantro, chopped
• 4 large pasture-raised eggs
• Kosher salt to season
• Freshly ground black pepper to season

Directions

• Preheat your oven to 425°F.
• Toss potato cubes with 1 tablespoon grapeseed oil and season generously with kosher salt.
• Spread potatoes in a single layer on a parchment-lined baking sheet.
• Roast potatoes for 25-30 minutes until golden brown and crispy, flipping halfway through.
• Season sliced sirloin steak with kosher salt and freshly ground black pepper.
• Heat remaining grapeseed oil in a large skillet over high heat until shimmering.
• Sear steak slices for 90 seconds per side until browned but still pink inside, then transfer to a plate.
• Reduce heat to medium and add julienned onion to the same skillet.
• Sauté onions for 5 minutes until softened and slightly caramelized.
• Add poblano pepper strips and cook for 3 minutes until tender-crisp.
• Stir in minced garlic and cook for 60 seconds until fragrant.
• Add tomato paste, ground cumin, and smoked paprika, cooking for 2 minutes to deepen flavors.
• Pour in beef stock and white vinegar, scraping up any browned bits from the pan.
• Simmer sauce for 5 minutes until slightly reduced.
• Return seared steak and any accumulated juices to the skillet.
• Gently toss to coat meat with sauce and heat through for 2 minutes.
• While steak heats, soft-boil eggs: place eggs in boiling water for 6 minutes exactly.
• Immediately transfer eggs to an ice bath for 5 minutes to stop cooking.
• Peel eggs and slice in half lengthwise.
• Arrange crispy potatoes on a large serving platter.
• Top potatoes with the steak and pepper mixture.
• Garnish with halved soft-boiled eggs and chopped fresh cilantro.

Notes

• 10-16-25 1/2 Recipe
• I Added
• Carrot
• Red Bell Pepper
• Aji Amarillo powder
• Unbelievably delicious and perfect for sharing, Pique a lo Macho is a Bolivian street food classic that combines crispy potatoes, savory beef, and a spicy sauce. You’ll love how the flavors come together in this hearty, crowd-pleasing dish that’s surprisingly easy to make at home.
• Just incredible how the crispy potatoes soak up that spicy sauce while the tender steak and runny egg yolks create the perfect bite. Serve this family-style with extra hot sauce on the side for those who want an extra kick—it’s messy, shareable, and absolutely worth every napkin.

Photos