Tacu Tacu (Peruvian Steak, with Rice and Beans)

This dish is by far one of the most interesting dishes I’ve ever made.  I cooked this is my culinary club along with the previous side dish posted.
 In order for this dish to be considered 100% fun, easy and positively delicious, you must follow each step carefully! It’s a bit of a challenge, but I know you can do it!

-5 slices bacon
-1 medium onion (finely chopped)
-1tsp Chile powder
-1 1/2 cups canned red beans
-1 1/2 cups cooked white rice
-1 cup bread crumbs
-12 oz flank steak, sliced thin
-4 tbs unsalted butter
-6 tbs olive oil
-4 eggs
-salt to taste
-pepper to taste
-1 tsp parsley, finely chopped

1. In a medium sautée pan, cook bacon until crispy.   Remove bacon and leave drippings in the pan. add the chopped onion and chili powder and cook until soft and golden.

2. Add the beans and stir until pretty well broken up.  Add the rice and stir. Cook the rice, stirring constantly until heated through.  Remove from heat and season to taste with salt and pepper. Set aside. 
3. Lay steak on cutting board and pound with a mallet or small sautée pan to tenderize. Season with salt and pepper to taste on both sides. Set aside.
4. Using a 1/4 cup measuring cup, scoop out the slightly cooled rice and bean mixture and pat it out of the measuring cup.  Using your hands, form them into patties. Drop the patty into the breadcrumbs and press each side.
5. Heat 4 tablespoons of olive oil over medium high heat until hot. Fry the rice and bean patties cooking them for 2-3 minutes per side until golden brown and crispy.  Remove from heat and cover with foil to keep warm. 
6. Using the same skillet, add 2 tablespoons olive oil and heat until hot. Add the steak and cook it to medium rare, about 3-4 minutes on each side. Turn the heat down to medium and fry the eggs over-medium.  Season with salt and pepper while cooking.
(Over medium is when you crack an egg onto the skillet and cook it so that it is cooked on both sides but the yolk is of medium consistency)
7. Thinly slice the steak and set it aside.
8. Lay 2 rice and bean cakes side by side in the middle of a plate.  Lay the sliced steak over the top and place the egg on top of the steak.  Chop up the left over bacon and sprinkle over the top. 
Garnish with parsley and enjoy!
Special thanks to Katherine K. for allowing me to use your camera!

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