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 or flank steak. Feel free to use sirloin or 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.
Bistec a Caballo Recipe (Creole Steak on Horseback)
Ingredients
- 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
Instructions
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Place the steaks between sheets of wax paper, then pound until each steak is about ¼ inch thick.
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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.
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In a large skillet, heat the olive oil over medium heat. Place the steaks into the skillet and cook for 3 minutes per side.
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To serve: Pour hogao over the steaks and top with a fried egg.
Nutrition
Calories: 476kcalCarbohydrates: 3gProtein: 56gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 307mgSodium: 299mgPotassium: 860mgFiber: 1gSugar: 1gVitamin A: 612IUVitamin C: 6mgCalcium: 70mgIron: 6mg
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