Bistec a Caballo (Colombian Steak & Eggs)

As we all know, Colombia is known for their world famous coffee. Their food and drinks are hearty and plentiful. Eggs and meat provide the basis for most meals.

Speaking of Colombian coffee, I know that we talked a lot about Colombian coffee in last week’s Tastetrotting Across The Globe, but I found a video about Colombian Coffee Harvest, so I thought I would share it.

Bistec a Caballo literally means “Steak on horseback” and it has one of the strangest names you can use for a recipe that has nothing to do with horses. Even though the name might be bizarre, it is really easy to make. The ingredients are simple and very popular in Colombia. Bistec a Caballo is steak with a tomato and onion sauce, fried egg, and served over rice. My version of Bistec a Caballo is nightshade friendly, so there are no tomatoes or peppers in my version. But you can always add tomatoes and/or peppers if you would like.

The fried egg is key because it has to be made sunny side up or over easy, because the yolk has to be runny so that it can melt over the sauce and steak to give it a delicious flavor.

Bistec a Caballo (Colombian Steak & Eggs)

Yields Makes 2 servings

Bistec a Caballo is traditionally made with a tomato and onion sauce, but my version is nightshade friendly and features no tomatoes. But you can always add in tomatoes if you choose.

5 minPrep Time

10 minCook Time

15 minTotal Time

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    Chimichurri Sauce
  • 1 lb. Skirt Steak
  • 4 tsp. Olive Oil
  • 3 tbsp. Red Wine Vinegar
  • 1 1/2 Cups Fresh Parsley
  • 1/2 Cup Fresh Cilantro
  • 1 tsp. Dried Oregano
  • 1 tsp. Ground Cumin
  • 1/4 Cup Green Onions
  • 2 Cloves Garlic, crushed
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • Topping
  • Olive Oil
  • 1 Yellow Onion, sliced into rings
  • 1 Garlic Clove, crushed
  • Salt & Pepper, to taste
  • For Serving
  • Cooked White Rice
  • 4 Eggs, fried (2 per person)
  • Fresh Cilantro, for garnish


For the Chimichurri sauce:

Place all the chimichurri ingredients into a food processor or blender and process until smooth. Transfer to a container with a lid. Set aside.

Place the steak into a ziploc bag and pour in the marinade. Refrigerate overnight.

For the topping:

Place the yellow onion into a well oiled frying pan over medium heat. When they begin to soften, add in the garlic. Season with salt and pepper.

Grill the steak for about 5 min. per side.

While the meat is resting, fry the eggs.

To assemble the dish:

Place the rice on the bottom of the plate, then top with steak, fried onions, 2 eggs, and fresh cilantro.


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