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Bistec a Caballo

Bistec a Caballo

Bistec a Caballo is the Cuban equivalent to steak and eggs. It translates to “steak on a horse” – don’t ask me why. This dish is simple to make, it’s a thin steak that’s quickly pan-fried, served on a generous bed of French fries and topped with a fried egg, preferably with a soft yolk. Serve the bistec a caballo with chopped onions and parsley, and ketchup, for a delicious Cuban meal. If you’re looking for more easy Cuban-style dinners, try this chicken steak (bistec de pollo) or a classic bistec empanizado. Enjoy!

 

Fries Ingredients

About 20 oz. Frozen Shoestring Fries, cooked to package directions

Salt

 

Steaks Ingredients

1½ – 2 tsp. Salt

1 tsp. Garlic Powder

½ tsp. Onion Powder

¼ tsp. Black Pepper

1½ lb. Top Sirloin Steak (Palomilla) 4 large, thin steaks

Canola Oil, enough to barely coat the bottom of a large skillet

 

Fried Eggs Ingredients

Canola Oil, enough to cover the bottom of a medium skillet

4 Eggs

Pinch of Salt

 

Toppings and Sides

1 small Onion, diced

1 tbsp. Fresh Parsley, chopped

Ketchup

 

Cook’s notes

To have everything ready at the same time, I suggest you make the fries first (especially if cooking them in the oven). When the fries are almost ready, start the steaks. Leave the fried eggs for last.

 

Make the fries

Make the Fries following package directions, fry or bake depending on taste. We use the oven to make the fries, they come out great. Just remember to sprinkle a little salt over them as soon as they come out of the oven.

 

Cook the steaks

Add the salt, garlic powder, onion powder and black pepper to a small bowl, stir to combine. Season the steaks on both sides with the seasoning mix.

 

Heat the oil in a large, skillet over medium-high heat. When the oil is hot add the steaks. Cook one or two steaks at a time, don’t overcrowd the pan. Cook about 2 minutes per side, depending on the thickness.

 

The thin steaks will cook very quickly, brown them on each side and they should be cooked through. Remove the steak(s) from the skillet and place on a plate or pan and repeat with the remaining pieces. Add a little more oil to the skillet between batches, if needed. Keep the steaks warm by covering loosely with foil, and/or place them in the microwave to keep away from drafts.

 

Cook the eggs

Add enough oil to cover the bottom of a non-stick skillet. Heat the oil over medium heat. Carefully crack the egg and open the shell over the hot oil. Cook the egg to desired doneness. Leave the yolk soft in the middle, if desired. Sprinkle with a little salt before serving.

 

To serve the bistec a caballo

Divide the fries evenly among 4 plates. Place the steak on the fries and top each with a fried egg. Serve with the onions, parsley and ketchup. Enjoy!

 

Serves 4

 

Bistec a Caballo a thin, pan fried steak served on a bed of fries and topped with a fried egg with the yolk pierced and running into the fries
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Bistec a Caballo

Bistec a Caballo is the Cuban equivalent to steak and eggs.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Cuban
Keyword: beef recipes, cuban food, steak and eggs
Servings: 4
Calories: 667kcal

Ingredients

Fries

  • 20 oz. Frozen Shoestring Fries cooked to package directions
  • Salt

Steaks

  • 1½ - 2 tsp. Salt
  • 1 tsp. Garlic Powder
  • ½ tsp. Onion Powder
  • ¼ tsp. Black Pepper
  • lb. Top Sirloin Steak Palomilla 4 large, thin steaks
  • Canola Oil enough to barely coat the bottom of a large skillet

Fried Eggs

  • Canola Oil enough to cover the bottom of a medium skillet
  • 4 Eggs
  • Pinch of Salt

Toppings and Sides

  • 1 small Onion diced
  • 1 tbsp. Fresh Parsley chopped
  • Ketchup

Instructions

Make the fries

  • Make the Fries following package directions, fry or bake depending on taste.

Cook the steaks

  • Add the salt, garlic powder, onion powder and black pepper to a small bowl, stir to combine.
  • Season the steaks on both sides with the seasoning mix.
  • Heat the oil in a large, skillet over medium-high heat. When the oil is hot add the steaks. Cook one or two steaks at a time, don’t overcrowd the pan. Cook about 2 minutes per side, depending on the thickness.

Cook the eggs

  • Add enough oil to cover the bottom of a non-stick skillet. Heat the oil over medium heat. Carefully crack the egg and open the shell over the hot oil. Cook the egg to desired doneness. Leave the yolk soft in the middle, if desired. Sprinkle with a little salt before serving.

To serve the bistec a caballo

  • Divide the fries evenly among 4 plates. Place the steak on the fries and top each with a fried egg. Serve with the onions, parsley and ketchup. Enjoy!

Notes

To have everything ready at the same time, I suggest you make the fries first (especially if cooking them in the oven). When the fries are almost ready, start the steaks. Leave the fried eggs for last.

Nutrition

Calories: 667kcal | Carbohydrates: 47g | Protein: 48g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 264mg | Sodium: 856mg | Potassium: 1352mg | Fiber: 7g | Sugar: 1g | Vitamin A: 11% | Vitamin C: 19.3% | Calcium: 8.6% | Iron: 31.9%
Bistec a Caballo is the Cuban equivalent to steak and eggs. This dish is simple to make, it’s a thin steak that’s quickly pan-fried, served on a generous bed of French fries and topped with a fried egg. #bistecacaballo #steakandeggs #cubanfood #cubanrecipes #cubanbistecacaballo

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