Bistec a Caballo is a traditional Colombian dish. It is basically a piece of steak with a tomato and onion sauce, topped with a fried egg. We serve it with white rice and ripe plantain on the side. As far as the interesting name, I really don’t know from where it came, but do let me know if you find out
Bistec a Caballo is made with skirt steak or flank steak and is delicious, try it!
- 2 pounds skirt steak, trimmed and cut into 4 equal portions
- 1 ½ tablespoons olive oil
- 1 garlic clove, minced
- 2 tablespoons mustard
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- Salt and black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 cup hogao
- 4 fried eggs
- Place the steaks between sheets of wax paper, then pound until each steak is about ¼ inch thick.
- Place the pounded steaks in a zip lock plastic bag. Add the mustard, oregano, cumin, garlic, cilantro, salt and pepper. Refrigerate for 1 hour or overnight. Be sure the steaks are evenly covered.
- In a large skillet, heat the olive oil over medium heat. Place the steaks into the skillet and cook for 3 minutes per side.
- To serve: Pour hogao over the steaks and top with a fried egg.