Bistec a Caballo with Hogao and Fried Egg

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 4 thin-cut beef steaks, 4–6 oz each (about 1.25 lb / 570 g)
• Garlic, cumin, paprika, oregano, vinegar, Worcestershire, salt, pepper
• 1 tbsp oil; 1 large onion; 4 scallions; 2 tomatoes; cilantro; 1/2 cup beef broth
• 1 cup long-grain white rice; 1.5 cups water; 1 tsp oil; 1/2 tsp salt
• 1 cup masarepa; 1 cup warm water; 1/2 tsp salt; 1 tsp oil
• 2 ripe plantains; 1 tbsp butter; pinch salt
• 4 large eggs; 2 tsp oil; salt and pepper

Do This

• 1) Start rice: rinse, then cook 1 cup rice with 1.5 cups water, 1 tsp oil, 1/2 tsp salt (15 minutes simmer + 5 minutes rest).
• 2) Make hogao: sauté onion + scallions in 1 tbsp oil (6–8 minutes), add garlic, cumin, paprika; add tomatoes and 1/2 cup broth, simmer until saucy (8–10 minutes), finish with cilantro.
• 3) Marinate steaks 15 minutes: garlic, cumin, paprika, oregano, vinegar, Worcestershire, salt, pepper.
• 4) Fry plantains in 1 tbsp butter, 3–4 minutes per side; keep warm in 200°F/95°C oven.
• 5) Cook arepas: mix masarepa, water, salt; rest 5 minutes; form 4 disks; griddle with 1 tsp oil, 3–4 minutes per side.
• 6) Sear steaks 2 minutes per side over medium-high, then simmer in hogao 2–5 minutes to preferred doneness (130–140°F/54–60°C).
• 7) Fry eggs sunny-side-up in 2 tsp oil, 2–3 minutes; plate steak with hogao, crown with egg, serve with rice, arepa, and plantain.

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Why You’ll Love This Recipe

• Classic Colombian comfort: juicy seared steak bathed in bright, savory hogao and crowned with a runny yolk.
• Balanced plate with satisfying sides—fluffy white rice, golden arepa, and caramelized sweet plantain.
• Weeknight-friendly flow: rice and hogao simmer while you prep steaks and sides.
• Make-ahead friendly: hogao and arepas can be prepared in advance for faster dinners.

Grocery List

• Produce: 1 large onion, 4 scallions, 2 medium ripe tomatoes, 5–6 garlic cloves, fresh cilantro, 2 ripe plantains, 1 lime (optional)
• Dairy: 4 large eggs, unsalted butter (for plantains, optional)
• Pantry: Thin-cut beef steaks (sirloin or round), long-grain white rice, masarepa (pre-cooked corn flour), neutral oil, beef broth, white vinegar, Worcestershire, ground cumin, sweet paprika or achiote, dried oregano, red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

Steak & Quick Marinade

• 4 thin-cut beef steaks, 4–6 oz each (about 1.25 lb / 570 g), about 1/2 inch thick (sirloin, inside round, or palomilla-style)
• 3 cloves garlic, minced (1 tbsp)
• 1 tsp ground cumin
• 1 tsp sweet paprika (or 1/2 tsp achiote/annatto powder)
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp white vinegar or fresh lime juice
• 1 tsp Worcestershire sauce (optional)

Hogao (Tomato–Onion Sauce)

• 1 tbsp neutral oil (15 ml) or annatto oil
• 1 large white or yellow onion, small dice (about 1.5 cups / 225 g)
• 4 scallions (green onions), thinly sliced (2/3 cup / 65 g)
• 2 medium ripe tomatoes, small dice (about 14 oz / 400 g), cores removed
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp sweet paprika or achiote powder
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup low-sodium beef broth or water (120 ml)
• 2 tbsp chopped fresh cilantro

Sides

White Rice

• 1 cup long-grain white rice (190 g), rinsed
• 1.5 cups water (360 ml)
• 1 tsp neutral oil (5 ml)
• 1/2 tsp kosher salt

Arepas

• 1 cup masarepa (pre-cooked white corn flour, about 120 g)
• 1 cup warm water (240 ml), plus 1–2 tbsp as needed
• 1/2 tsp kosher salt
• 1 tsp neutral oil for the pan (5 ml)

Sweet Plantains

• 2 ripe plantains (black-speckled skins), 600–700 g total
• 1 tbsp unsalted butter (14 g) or neutral oil
• Pinch of salt

Eggs & Finish

• 4 large eggs
• 2 tsp neutral oil (10 ml)
• Fine salt and black pepper, to taste
• Extra chopped cilantro, for garnish

Step-by-Step Instructions

Step 1: Cook the rice

Rinse 1 cup rice in cool water until it runs almost clear. Combine rice, 1.5 cups water, 1 tsp oil, and 1/2 tsp salt in a small pot. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, 5 minutes before fluffing. Keep warm, or hold in a 200°F/95°C oven.

Step 2: Prep and start the hogao

Heat 1 tbsp oil in a wide skillet over medium heat. Add diced onion and sliced scallions with a pinch of salt. Cook, stirring often, until translucent and sweet, 6–8 minutes. Stir in garlic, cumin, and paprika (and red pepper flakes if using) for 30 seconds. Add diced tomatoes and 1/2 tsp salt. Cook until the tomatoes collapse and the mixture looks jammy and saucy, 8–10 minutes. Stir in 1/2 cup broth to loosen; simmer 3–5 minutes more. Taste and adjust salt. Stir in cilantro and keep the sauce warm on low.

Step 3: Marinate the steaks

While the hogao simmers, pat steaks dry. In a bowl, mix garlic, cumin, paprika, oregano, salt, pepper, vinegar or lime, and Worcestershire. Add steaks and coat well. Marinate at room temperature for 15 minutes (or cover and refrigerate up to 12 hours; bring to room temp for 20 minutes before cooking).

Step 4: Fry the plantains

Peel plantains by snipping ends and slitting the peel lengthwise; remove peels. Slice on a bias into 3/4-inch-thick pieces. Heat 1 tbsp butter in a nonstick skillet over medium heat. Fry plantains until deep golden and caramelized, 3–4 minutes per side. Transfer to a paper towel–lined plate; sprinkle with a pinch of salt. Keep warm in a 200°F/95°C oven.

Step 5: Cook the arepas

In a bowl, combine masarepa and salt. Add 1 cup warm water; mix until a soft dough forms. Rest 5 minutes to hydrate. If cracks form when shaping, knead in 1–2 tbsp more water. Divide into 4 balls and press into 3.5-inch-wide, 1/2-inch-thick disks. Heat 1 tsp oil on a griddle or skillet over medium heat. Cook arepas until golden with light brown spots, 3–4 minutes per side. Keep warm with the plantains.

Step 6: Sear the steaks

Heat a large heavy skillet (cast iron preferred) over medium-high until very hot. Lightly oil the pan only if needed. Shake excess marinade from steaks. Sear 2 minutes per side to develop a deep brown crust.

Step 7: Simmer steaks in hogao

Pour the warm hogao into the steak skillet, scraping up browned bits. Reduce heat to medium-low and nestle steaks into the sauce. Simmer gently (about 180–190°F/82–88°C) for 2–5 minutes, turning once, until the steaks reach your preferred doneness: 130°F/54°C for medium-rare, 140°F/60°C for medium, or 150°F/66°C for well-done. Remove from heat; let rest 3 minutes in the sauce.

Step 8: Fry the eggs and plate

Heat 2 tsp oil in a nonstick skillet over medium heat. Crack in eggs, season lightly, and cook until whites are set with lacy edges but yolks still runny, 2–3 minutes. For slightly set yolks, cover for 15–20 seconds. To serve, mound about 3/4 cup rice on each plate. Add a steak with plenty of hogao, a warm arepa, and a few plantain slices. Crown each steak with a fried egg and sprinkle with cilantro. Serve immediately.

Pro Tips

• Use a very hot cast-iron skillet for a fast, flavorful sear before the gentle hogao simmer.
• Don’t rush the hogao; the 15–20 minute cook unlocks sweetness and depth that make the sauce shine.
• Keep everything warm in a 200°F/95°C oven so the egg stays runny and the steak juicy when plating.
• Slice plantains on a diagonal for more caramelized surface area and prettier presentation.
• Thermometer = perfect steak: pull 3–5°F below target for carryover cooking.

Variations

• Spicy hogao: add minced ají amarillo or a fresh serrano with the tomatoes for gentle heat.
• Coconut rice twist: swap plain rice for arroz con coco to add a subtly sweet, nutty note.
• Vegetarian a caballo: pan-sear thick portobello caps and simmer in hogao; top with the egg just as you would the steak.

Storage & Make-Ahead

Hogao can be made up to 3 days ahead; refrigerate in an airtight container and reheat gently. Arepas can be cooked and refrigerated up to 3 days or frozen up to 3 months; reheat in a toaster or 350°F/175°C oven for 5–8 minutes. Plantains are best fresh but re-crisp in a 375°F/190°C oven for 6–8 minutes or pan-fry to warm. Marinate steaks up to 12 hours; cooked steak with hogao keeps 3 days in the fridge—reheat on low until just hot. Fry eggs fresh right before serving.

Nutrition (per serving)

Approximate: 750–850 kcal; 42–50 g protein; 80–95 g carbohydrates; 24–32 g fat; 5–7 g fiber; 900–1,200 mg sodium (varies with salt and broth). This is an estimate and will vary with cut of steak, oil/butter usage, and portion sizes.