Colombian Steak & Eggs

 (4 Servings)

  • 2 pounds skirt steak, trimmed and cut into 4 equal portions
  • 1 ½ tablespoons olive oil
  • 1 garlic clove, minced
  • 2 tablespoons mustard
  • 1 teaspoon dried oregano
  • 1 tablespoon ground cumin
  • Salt and black pepper
  • 2 tablespoons fresh cilantro, chopped
  • 1 cup hogao (one of the most traditional Colombian seasoning sauces)
  • 4 fried eggs


  1. Place the steaks between sheets of wax paper, then pound until each steak is about ¼ inch thick.
  2. Place the pounded steaks in a zip lock plastic bag. Add the mustard, oregano, cumin, garlic, cilantro, salt and pepper. Refrigerate for 1 hour or overnight. Be sure the steaks are evenly covered.
  3. In a large skillet, heat the olive oil over medium heat. Place the steaks into the skillet and cook for 3 minutes per side.
  4. To serve: Pour hogao over the steaks and top with a fried egg.