As the evening rolls around on our tour in Colombia, we’re going to enjoy a nice hearty main course that is popular with the locals: Bistec a Caballo
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Servings: 4
- 2 lbs. sirloin or skirt steak trimmed and cut into 4 equal portions
- 1 ½ tbsps. olive oil
- 1 garlic clove minced
- 2 tbsps. mustard
- 1 tsp. dried oregano
- 1 tbsp. ground cumin
- Salt and black pepper
- 2 tbsps. 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.
