Bistec a Caballo is a tasty dish from Colombia that feels like a warm hug from the kitchen! It’s a juicy steak topped with a sunny-side-up egg, served with rice, beans, and sometimes fried plantains. In Colombia, this meal is a favorite for lunch or special days, bringing together simple ingredients into something special. The egg sits on the steak like it’s riding it—hence the name “a caballo” (on horseback)—and it makes every bite rich and yummy!
Let me take you back to my family’s kitchen, where this dish was a Sunday tradition. I remember my mom cooking it with love, and now I’m sharing her easy steps with you. Let’s make this Colombian Bistec a Caballo together—grab your pan, and let’s get cooking!
Ingredients (Serves 4)
- For the Steak:
- 4 beef steaks (about 150g or 5 oz each), like sirloin or flank
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil
- For the Eggs:
- 4 large eggs
- 1 tablespoon butter (or oil)
- For the Sides:
- 2 cups cooked white rice
- 2 cups cooked red beans (or black beans)
- 2 green plantains, peeled and sliced (for fried plantains)
- 1/4 cup chopped cilantro (for garnish)
- Lime wedges (for serving)
- For the Quick Tomato Sauce (Hogao):
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 medium tomatoes, chopped
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Equipment Needed
- Large skillet (or two if cooking eggs separately)
- Knife and cutting board
- Measuring cups and spoons
- Tongs (for flipping steak)
- Spatula (for eggs)
- Small pot (for beans, if not pre-cooked)
- Serving plates
Step-by-Step Instructions
Step 1: Season the Steak
I always start by getting the steak ready, just like my mom did. Lay the steaks on a plate and sprinkle 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, and 1/2 teaspoon garlic powder on both sides. Rub it in with your hands so the flavors stick. Let the steaks sit for 15-20 minutes while you prep the rest. This makes them super tasty when they cook!
Memory: My mom would hum while seasoning the meat, and the kitchen would smell like spices—it was the best part of the day!
Step 2: Chop the Veggies
Let’s get the veggies ready for the sauce and sides. Finely chop the onion and tomatoes for the hogao sauce, and mince 1 clove of garlic. Peel the green plantains and slice them into thick rounds. Having everything chopped makes cooking smooth and fun, like a little dance in the kitchen!
Tip: If you don’t have green plantains, you can skip them or use ripe ones—just fry them a bit less so they don’t get too sweet.
Step 3: Make the Hogao Sauce
In a small skillet, heat 1 tablespoon vegetable oil over medium heat. Add the chopped onion and garlic, and cook for 3-4 minutes until soft. Toss in the chopped tomatoes, 1/2 teaspoon cumin, and a pinch of salt and pepper. Stir it all together and cook for 5-7 minutes until the tomatoes turn into a thick, saucy mix. Set it aside—it’ll add a burst of flavor to the steak later!
Memory: My mom always said the hogao is the heart of the dish—it brings everything together with its tangy taste!
Step 4: Cook the Steak
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until it shimmers. Add the steaks and cook for 3-4 minutes on each side for medium doneness (a bit pink inside). If you like it well-done, cook a little longer—just check that the inside reaches 160°F (71°C) with a thermometer if you have one. Take the steaks out and put them on a plate. Spoon some hogao sauce over each one while they rest.
Tip: Don’t overcrowd the pan—cook in batches if needed so the steaks brown nicely.
Step 5: Fry the Plantains
In the same skillet (add more oil if needed), fry the plantain slices over medium heat for 2-3 minutes on each side until golden. Take them out, smash them flat with a glass or a tostonera, and fry again for 1-2 minutes per side until crispy. Sprinkle a little salt on top. These are your patacones, and they’re the perfect crunchy side!
Tip: Green plantains work best for a savory crunch—ripe ones will be sweeter if you use them.
Step 6: Cook the Eggs
In a clean skillet, melt 1 tablespoon butter over medium-low heat. Crack one egg at a time into the pan and cook for 2-3 minutes until the whites are set but the yolk is still runny (sunny-side up). Do this for all 4 eggs. The runny yolk will mix with the steak and sauce—yum!
Memory: Watching my mom flip those eggs was like magic—she always made sure the yolk stayed perfect for us kids!
Step 7: Warm the Sides
If your rice and beans aren’t already hot, warm them up in a small pot. Add a splash of water to the beans if they’re too thick, and stir until heated through. The rice should be fluffy, and the beans should be creamy—perfect to soak up the steak juices.
Tip: If you’re short on time, canned beans work great—just heat them with a pinch of cumin for extra flavor.
Step 8: Serve It Up
Place a steak on each plate, topped with a fried egg so it looks like it’s riding the meat. Add a scoop of rice and beans on the side, and pile on some patacones. Spoon a little more hogao sauce over the steak if you like, and sprinkle chopped cilantro on top. Serve with lime wedges for a fresh squeeze. It’s a feast that looks as good as it tastes!
Serving Idea: Put everything on a big platter in the middle of the table—let everyone grab what they want, just like a Colombian family meal!
Cooking Tips for Bistec a Caballo
- Steak Choices: Sirloin or flank steak is perfect, but any thin cut works. Ask your butcher to slice it thin if it’s too thick.
- Egg Style: If you don’t like runny yolks, cook the eggs longer until they’re fully set—just keep the heat low so they don’t get rubbery.
- Extra Flavor: Marinate the steak for an hour in the fridge if you have time—it’ll soak up even more spice.
- Plantain Swap: No plantains? Serve with boiled potatoes or a simple salad instead.
- Leftovers: Store leftovers in the fridge for up to 2 days. Reheat the steak and beans in a skillet, and fry a fresh egg when serving.
- Make Ahead: You can cook the hogao and beans a day ahead—just warm them up when you’re ready.
Why You’ll Love This Bistec a Caballo
Bistec a Caballo is like a little piece of Colombia on your plate! The juicy steak, runny egg, and tasty sides make it a meal that warms your heart. This recipe comes from my family’s kitchen, where every bite reminds me of laughing around the table with my cousins. It’s simple but special, perfect for a cozy lunch or when you want to share some Colombian love. You’ll be craving it again and again—I promise!
Nutritional Information (Per Serving, Approx.)
- Calories: 550-600 kcal
- Protein: 35g
- Fat: 25g
- Carbohydrates: 50g
- Fiber: 5g
- Sodium: 900mg (varies with seasoning)
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Store eggs separately if possible.
- Freezing: Freeze the steak and beans (without eggs) for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheating: Warm the steak and beans in a skillet over low heat with a splash of water. Fry a fresh egg when serving to keep it perfect.
Final Thoughts
Making Bistec a Caballo takes me back to my mom’s kitchen, where the smell of frying steak and eggs filled the air. This recipe is easy to follow and full of flavor, bringing a taste of Colombia to your home.
