Bolivian Lomo Montado

  • Total time - 45 minutes
  • Prep - 20 minutes
  • Cooking - 25 minutes
  • Servings: 4
  • Country: Bolivia
Bolivian Lomo Montado with a fried egg on a beef steak, with fries and rice.

Lomo Montado, translating to 'mounted tenderloin/loin,' is a staple Bolivian dish that symbolizes hearty Andean cuisine. Unlike the Peruvian Lomo Saltado, it is typically served without soy sauce and is not a wok-style Asian-influenced dish, but rather a simple and robust steak-egg-carbohydrate combination.

This dish is all about layers and textures: soft rice, crispy fries, tender steak, creamy yolk from the fried egg, and the fresh bite of raw tomatoes and onions.

Ingredients

Base Components

  • 4 pieces (approx. 180–200 g/piece) beef steak (e.g., tenderloin, flank, or sirloin), thick slices per serving
  • 4 pieces eggs
  • 4 pieces potatoes, for French fries
  • 2 cups white rice
  • vegetable oil, for frying

Seasoning and Garnish

  • 2 pieces tomatoes, sliced or diced
  • 1 piece red onion, thinly sliced
  • 2 cloves garlic, crushed (for rubbing the meat)
  • to taste salt, black pepper, ground cumin
  • fresh cilantro or parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Rice and Fries

Cook the rice according to package instructions. It should be fluffy white rice.

Peel the potatoes and cut them into French fries. Fry them in hot oil until golden brown and crispy. Remove, salt them, and keep warm. (The oil temperature should be around 185 °C (365 °F) for best crispness.)

Step 2: Prepare the Steak

Lightly pound the beef slices (optional, but ensures even cooking).

Season the meat with salt, pepper, a pinch of cumin, and rub with crushed garlic.

Heat a little oil in a pan or grill to high heat. Sear the meat for 2–4 minutes per side, depending on the desired doneness (traditionally medium). Let the steak rest for 5 minutes after searing.

Step 3: Prepare Garnish and Eggs

In the same pan used for the steak (or a clean pan with a little fresh oil), fry the eggs sunny-side up. The yolk should remain runny.

In a bowl, mix the tomato slices and onion. You can add a pinch of salt and vinegar (optional) to create a simple Bolivian 'ensalada'.

Step 4: Serving

Place a generous serving of hot rice on each plate. Gently press it to form a base.

Place the seared beef steak (Lomo Montado) on top of the rice.

Crown the steak with the fried egg.

Arrange the freshly fried French fries evenly around the rice and meat.

Distribute the fresh tomato and onion mixture over the steak and fried egg. Garnish with cilantro or parsley and serve immediately.