Bolivian Pique Macho (Spicy Beef and Sausage Plate)
Why this recipe works
- Crisp and hearty: Roasted chips provide a crisp base for tender sliced beef, browned sausage and softened vegetables.
- Sharp sauce, rich toppings: White wine vinegar and chilli cut through the richness of the beef, sausage and eggs.
- Built for sharing: Everything is piled onto one large plate, making it ideal for serving straight from the kitchen to the table.
Get the most out of this recipe
Adjust the heat
- For a milder plate: Remove the chilli seeds before making the sauce, then drizzle lightly at the end rather than mixing in extra during cooking.
- For more heat: Use more of the chilli sauce over the vegetables and finish with an extra spoonful just before serving.
- Keep the heat balanced: Taste the sauce with the meat and chips before adding more; the vinegar should stay bright rather than harsh.
Authenticity notes
- Bolivian-style serving: Pique macho is typically served as a loaded plate rather than a composed individual dish, with chips underneath and meat, vegetables, sauce and eggs layered on top.
- Recognisable finish: Hard-boiled eggs are part of the classic presentation and help distinguish the dish from a simple steak-and-chips plate.
Texture tips
- Keep the chips crisp: Spread the potatoes in a single layer and serve as soon as the toppings are added so the base does not soften.
- Rest the beef: Let the steak rest before slicing so the juices settle and the strips stay tender.
Make-ahead tips
- Store components separately: Keep the chips, meat, vegetables and eggs in separate containers so the potatoes do not absorb moisture.
- Reheat for best texture: Warm the meat and vegetables in a frying pan until piping hot, and re-crisp the chips in a 220°C (430°F) oven before assembling.
- Best eaten fresh: The dish is at its best straight after assembly, while the chips are crisp and the sauce is bright.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Cut the potatoes into chip shapes, about 1 cm thick, then toss on a baking tray with 3 tbsp sunflower oil and 1 tsp fine sea salt. Bake for 30 to 35 minutes, turning once, until deeply golden and crisp.
- Meanwhile, put the eggs in a saucepan, cover with cold water, and bring to the boil. Simmer for 10 minutes, then cool under cold running water and peel. Halve the eggs and set aside.
- Slice the onion and red pepper, and cut the tomatoes into wedges. Finely chop the garlic and red chilli pepper. In a mixing bowl, stir together the vinegar, cumin, 2 tbsp sunflower oil, the garlic, the chilli, and 0.5 tsp fine sea salt to make a punchy chilli sauce.
- Heat 1 tbsp sunflower oil in a large frying pan over medium-high heat. Add the pork sausage and cook for 8 to 10 minutes, turning, until browned and cooked through, then transfer to a plate. Slice the sausages into thick rounds.
- Season the beef with the remaining 0.5 tsp fine sea salt. In the same pan over high heat, sear the beef for 2 to 3 minutes per side for medium-rare, or cook to your liking, then rest for 5 minutes. Slice into bite-sized strips.
- Return the pan to medium-high heat with any beef juices still in it. Sauté the onion and red pepper for 5 to 6 minutes until softened and lightly charred at the edges, then add the tomatoes and cook for 2 minutes to warm through. Taste and adjust with a little more chilli sauce if you want it hotter.
- Pile the chips onto a large serving plate, then top with the beef and sausage. Spoon over the sautéed vegetables and drizzle with the remaining chilli sauce. Finish with the egg halves and serve straight away.
Recipe notes
Tips
- For the best chips, spread the potatoes in a single layer so they roast rather than steam.
- If you are sensitive to heat, remove the seeds from the red chilli pepper before making the sauce.
- Eggs should be cooked until the yolks are set; if serving to vulnerable groups, use eggs with the British Lion mark or equivalent.
Substitutions
- Replace Beef sirloin steak with Beef rump steak for a slightly beefier flavour and similar quick-cooking texture.
- Replace White wine vinegar with Apple cider vinegar for a fruitier tang.
- Replace Sunflower oil with Rapeseed oil for a similar neutral frying and roasting oil.
Storage
- Refrigerate up to 2 days
- Store the beef, sausage, vegetables, and chips separately in airtight containers. Reheat the meat and vegetables in a frying pan over medium heat until piping hot; re-crisp the chips in a 220°C (430°F) oven for 8 to 10 minutes. Add the eggs cold after reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 50min (45min active)
- Difficulty: Medium
- Cuisine: Latin American
-
Allergens:
Eggs
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