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.
Stacey A
Thank you for posting! I used to eat this at Colombian restaurants when I was little and I have been missing it. Finally, I was able to make it for myself since I've moved away. I appreciate so much!
pipe
This was incredibly delicious. Thank you for sharing this recipe.
Tatiana
This "a caballo" expression is used in Spaniard, Latin American cuisine and French cuisine (à cheval), and its related to the way to prepare and serve a plate. Is usually a piece of meat with eggs on top. However, the English way (Horseback) could be an appetizer like scallops wrapped in bacon that are on top of a toast.
In other words: one thing on top of the other makes it "a caballo".
Patti
Dios la tenga en la gloria --este era el plato favorito de mi viejita. En Puerto Rico tambien lo llamamos "a caballo, " un biftec, arroz y habichuelas con un huevo frito, y como dije era el plato favorito de mi mama.
Pablo Dejesus
Colombian cowboy feast… a dish on horseback, from bogota colombia
Anonymous
Colombian cowboy feast… a dish on horseback. From Bogotá colombia
Ta
Esta receta tan deliciosa la hemos adaptado a nuestra cocina criolla aunque el origen en realidad es ruso. Lo cual no es inusual ya que muchísimas de las recetas en toda América son el resultado de un sincretismo mundial, exceptuando la cocina de los pueblos originarios de América.
Anonymous
This recipe came out perfect! Thank you for posting, I enjoyed making and eating it.
melissa
I am so happy I found this great site. I am always home sick and miss my typical food. My husband always bothered me cause I dint know how to cook colombian food. But now at least once a week I make one of your colombian dishes! Today I'm making this.
Catalina L
I loved this steak, my boys loved it an my husband did too!!!! I'm hooked on your recipes Erica!!!! Thank you sooooo much!!!!!
By the way I am Colombian myself from Medellin and lived in Cartagena for about 9 years, then came to USA. My mom makes things a little different way, I love to alternate between your recipes and hers! Thank you soo much!!!!