This Bistec a Caballo recipe is comforting and simple. The perfect weeknight meal dish served over white rice to soak the delicious sauce.
What is Bistec a Caballo?
It is a traditional and popular Colombian dish. It is basically a piece of steak seasoned with spices and hogao a Colombian style tomato and onion sauce, topped with a fried egg. As far as the interesting name, I really don’t know from where it came, but do let me know if you find out 😉
I like to make my Bistec a Caballo with skirt steak, sirloin or flank steak. Feel free to use tenderloin if you prefer. It’s also likely you’ll have most of the ingredients to hand, so you can enjoy this comforting and delicious meal in no time.
What to Serve with this Dish?
I like to serve Bistec a Caballo with white rice to soak the delicious tomato sauce, avocado and ripe plantain on the side. A simple green salad is also a perfect side for this dish.
Ingredients to Make Bistec a Caballo
You can find the printable recipe card with the full ingredients list and directions below.
Beef: I recommend using skirt or flank steak for this recipe. Use sirloin tip if you prefer.
Oil: Use canola, vegetable or olive oil.
Vegetables: Garlic
Spices: I like using yellow mustard to marinade the beef, but you omit it if you don't like the flavor. Oregano, ground cumin, salt and pepper.
Herbs: Cilantro or parsley.
Sauce: I use my hogao recipe.
Eggs: Fried eggs are a must for a traditional Bistec a Caballo recipe.
More Weeknight Meal Ideas
Seafood Stew (Cazuela de Mariscos)
Chicken and Coconut Soup (Cazuela de Pollo y Coco)
Corn Creamy Soup (Crema de Mazorca)
Bistec a Caballo Recipe (Creole Steak on Horseback)
Ingredients
- 2 pounds sirloin or 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
Instructions
- 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.
Chris @ Caribbeanpot.com
Looks like something I could have right now for breakfast!
happy cooking
chris...
rabbit hutch
This is my first time on your blog and I enjoyed reading your good article.
Anonymous
I made this for my COLOMBIAN mom this weekend and she loved it! Thank you for the recipe. It was perfect.
christina
in uruguay, we eat something similar to this for breakfast. steak, egg and french fries! just thinking about this is making me want one now! lol
Anonymous
Love this dish. Very easy and everyone loved it!!!!!!!
Jorge
Erica, quick question...when you indicate the use of mustard, are you talking about standard mustard, Dijon or podwered mustard?...would the quantities change according to selection?
Many Thanks and can't wait to try this recipe...I am becoming very popular among my circle of friends...they are asking for recipes and the funny part they are all "gringos"....way to go Erica!
-:)
Erica
Jorge- I use regular mustard.The flavor will be different if you use a different kind of mustard!
Gina
My mom makes this, I love this dish!
Impromptu Diva
hmmm steak and eggs Columbian style, this is something to try!
Sue
This bisteca looks fantastic. I love steak and eggs, especially thin steak. Another one for my recipe book 🙂
sandra g
Hola, cooked this sunday , it was great, my husband said that it remimded him of " bistec a lo pobre" from peru. Love sandra g.
Erica
Hola Sandra,
Thank you for your feedback! Glad you liked it!
La Mas Linda
I made this last night for my husband, and he loved it!!!! Well I did too, lol:) It was delicious:)
Erica
Hi La mas linda,
Thank you so much for your feedback!
Oysterculture
another great dish. I just recalled that I think I saw a Columbian restaurant in the Mission District here in SF, I must check it out as reading your posts always makes me hungary.
Sook
ha ha I too thought maybe it was a horse steak or something... funny me. It looks great!
Mindy
I'm so upset that I'm so behind in my blog reading...this looks amazing! My husband is suspect of egg with non-traditional American foods, but I'm determined to convert him!
Danielle
oh boy does that look awesome! I bet I could get my husband to eat breakfast (he's not really a breakfast eater) if I served this to him! I'm going to have to give this one a try for sure! I'm so glad you posted this. YUM!
Diana
This is perfect! I like my steak nice and thin and topped with the fried egg, mmmm!! Delicious! Great post!!