Bistec a Caballo

Bistec a Caballo is the Cuban equivalent to steak and eggs.

Course Main Course

Cuisine Cuban

Keyword beef recipes, cuban food, steak and eggs

Prep Time 10

Cook Time 20

Total Time 30

Servings

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
1½ 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