Ingredients:

  • 4 thin-cut steaks (approx. 150g / 5 oz each)
  • 1 tablespoon neutral cooking oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter (for Hogao)
  • 1 tablespoon olive oil
  • 1 large white or yellow onion, finely diced (about 1 ½ cups)
  • 4 medium ripe Roma tomatoes, finely diced (about 2 cups)
  • 2 cloves garlic, minced
  • 1/2 cup beef or vegetable stock (low sodium)
  • 1 teaspoon dried oregano
  • A pinch of sugar
  • Salt and pepper, to taste
  • 4 large eggs
  • 2 tablespoons unsalted butter (for frying eggs)
  • Fresh flat-leaf parsley or coriander (cilantro), chopped, for garnish

Instructions:

  1. Sauté the Aromatics: In a heavy saucepan, melt 2 tablespoons of butter and olive oil over medium heat. Add the diced onion and a pinch of salt. Cook slowly, stirring occasionally, for 8–10 minutes until the onions are soft and translucent.
  2. Add Garlic and Tomatoes: Stir in the minced garlic for 1 minute until fragrant. Add the diced tomatoes and oregano. Cook for 5 minutes, allowing the tomatoes to break down slightly.
  3. Simmer: Pour in the stock, add the pinch of sugar, and season with salt and pepper. Bring to a low simmer, then reduce the heat and cook gently for 10–15 minutes, allowing the sauce (Hogao) to thicken slightly. Keep warm.
  4. Season the Steak: Pat the steaks very dry using paper towels. Mix the smoked paprika, cumin, salt, and pepper in a small bowl. Rub this seasoning mixture liberally over both sides of the steaks.
  5. Sear the Steak: Heat the neutral oil in a large cast iron skillet over high heat until it shimmers. Carefully lay the steaks in the hot pan.
  6. Cook Quickly: Sear for only 1–2 minutes per side for medium-rare, or 2–3 minutes for medium, as thin steaks cook very quickly.
  7. Rest and Marry: Remove the seared steaks immediately and place them directly into the pot of warm Hogao sauce. Spoon sauce generously over the steaks and allow the flavors to marry while you cook the eggs (about 5 minutes).
  8. Fry the Eggs: Wipe the cast iron skillet clean, return it to medium heat, and melt the remaining 2 tablespoons of butter. Crack the eggs directly into the pan.
  9. Achieve the Perfect Yolk: Cook the eggs sunny-side up until the whites are set but the yolks remain runny. Baste the whites gently with the hot butter if desired.
  10. Plate and Serve: Place one sauce-covered steak on each plate. Gently slide one fried egg directly on top of the steak to complete the Bistec a Caballo.
  11. Garnish: Sprinkle liberally with chopped parsley or coriander before serving immediately.