Bistec a Caballo (Colombian Pan-Seared Steak Topped with Fried Egg) with Arroz Blanco and Patacones

Ingredients

Contains egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the rice under cold water until the water runs clear, then combine the rice, 3 cups water, 1 tsp salt and 1 tbsp oil in a medium saucepan. Bring to a boil over medium-high.

   2 min
2. 2

   Reduce heat to low, cover and simmer gently until the water is absorbed and rice is tender, 18 minutes. Remove from heat and keep covered for 5 minutes.

   Do not lift the lid during simmering — that keeps the rice fluffy.

   18 min
3. 3

   While the rice starts, make the hogao: heat 1 tbsp vegetable oil in a large skillet over medium heat.

   1 min
4. 4

   Add the sliced onion and sauté until soft and translucent, about 4 minutes.

   4 min
5. 5

   Stir in the minced garlic and cook 30 seconds, then add the chopped tomato and ground cumin and cook until tomatoes soften and the mixture is saucy, about 3 minutes. Season with a pinch of salt and pepper and fold in cilantro if using. Transfer hogao to a small bowl and set aside.

   3 min
6. 6

   Heat a separate heavy skillet (cast-iron or stainless) over medium-high for the patacones and steaks. Add the frying oil (about 1 cup) to the pan for the plantains and heat until shimmering.

   2 min
7. 7

   Fry the plantain rounds in a single layer (work in batches) until softened and lightly golden, about 3 minutes per side. Use tongs to turn carefully so they don't splatter.

   Don't overcrowd the pan—crowding drops the oil temperature and makes soggy patacones.

   6 min
8. 8

   Transfer fried plantain rounds to paper towels to drain, then immediately press each piece flat to about 1/4" thickness using a patacónera, a flat-bottomed bowl or the base of a saucepan.

   Press while hot — cold plantains are harder to squash.

   1 min
9. 9

   Return the pressed plantains to the hot oil and fry 2–3 minutes per side until crisp and golden. Transfer to paper towels and sprinkle with 1/2 tsp salt.

   4 min
10. 10

    While the second fry finishes, wipe out the skillet used for the hogao (or use the same hot skillet if large). Increase heat to medium-high. Pat the steaks very dry and season both sides with 1 tsp salt and 1 tsp pepper.

    1 min
11. 11

    Add 1 tbsp vegetable oil to the skillet and sear the steaks 2–3 minutes per side (for thin steaks) until a brown crust forms and desired doneness is reached. Remove steaks to a plate and let rest 2 minutes.

    Thin steaks cook fast — watch the edges for doneness rather than relying only on time.

    6 min
12. 12

    In the same skillet over medium heat, crack in the eggs and fry to your liking (sunny-side up 2–3 minutes for set whites and runny yolks). Season eggs with a little salt and pepper.

    3 min
13. 13

    Assemble: divide rice among plates, top each steak with a spoonful of hogao and a fried egg, and serve with 3–4 patacones and a lime wedge.

    Spoon a little hogao over the egg so the tomato-onion sauce warms the yolk when you cut into it.

    1 min