Pan-Fried Silpancho with Tomato and Potato Base

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A hearty Bolivian dish featuring thinly pounded beef topped with a fresh tomato and onion salad served on a crispy fried potato base. This latin american-inspired beef ready in about 45 minutes pairs beef round steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz beef round steak
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 2 large eggs
• 1/4 cup cooking oil
• 2 medium (about 1 lb) russet potatoes
• 1 large, diced tomato
• 1 small, finely chopped white onion
• 2 tbsp, chopped fresh cilantro
• 1 tbsp red wine vinegar
• 1/4 tsp salt (for salad)
• 1 cup cooked white rice

Instructions

1. Step 1: Peel and finely grate 2 medium russet potatoes into a bowl, then squeeze out excess moisture using a clean kitchen towel. Set aside.
2. Step 2: Season 12 oz beef round steak with 1 tsp salt and 1/2 tsp black pepper, then pound thinly using a meat mallet or rolling pin to about 1/4-inch thickness.
3. Step 3: Set up a breading station with 1/4 cup all-purpose flour in one plate and 2 large beaten eggs in a shallow bowl. Dredge the beef first in flour, then dip into the eggs, coating evenly.
4. Step 4: Heat 1/4 cup cooking oil in a large skillet over medium-high heat until shimmering. Add the breaded beef and cook for 3-4 minutes per side until golden brown and cooked through. Remove and keep warm.
5. Step 5: In the same skillet, add a little more oil if needed and spread grated potatoes evenly to form a thin layer. Press down gently and cook over medium heat for 5-6 minutes until the edges turn golden and crispy. Flip carefully and cook another 4 minutes until fully cooked and crispy.
6. Step 6: In a mixing bowl, combine 1 large diced tomato, 1 small finely chopped white onion, 2 tbsp chopped fresh cilantro, 1 tbsp red wine vinegar, and 1/4 tsp salt. Toss gently to mix and develop flavors.
7. Step 7: To serve, place the crispy potato layer on a plate, top with the fried beef, then spoon the tomato and onion salad over the beef. Serve alongside 1 cup cooked white rice.