This is a traditional Colombian dish. You’ll find this dish to be easy and delicious to prepare. The egg on top really gives this plate something to love! What’s great about this recipe is the ingredients, it’s always something you’ll have in your fridge and pantry. Serve rice, cooked potatoes, french fries, or a salad with this steak.
Makes for 2-3 Servings
- 2-3 Portions of Steak (Sirloin, Skirt Steak, Flank Steak…whichever you prefer)
- 1 Tbsp Dijon Mustard or Yellow Mustard
- Salt, Pepper, and Ground Cumin, to taste
- 1 1/4 Tbsp of White Distilled Vinegar
- 2 Medium Sized Plum Tomatoes, peeled and chopped small
- 4 Scallions, chopped finely
- 1 Small Red Onion, chopped small
- 2 Cloves of Garlic, minced
- Unsalted Butter, for sauce and frying egg
- Canola Oil, for cooking steaks
- Pinch of Ground Oregano
- 2-3 Eggs, an egg per steak
- Garnish: Cilantro, chopped
To Peel Tomatoes:
Start by bringing a pot or a tea pot full of water, to a boil.
Remove from the hot water with a slotted spoon and place on your cutting board. Start by peeling the skin with your hands or your paring knife (be careful it’ll be a bit hot). And that’s it!! Peeled Tomatoes =)
Back to Recipe:
Melt 1-2 Tbsp’s of butter in a saute pan. Add in the chopped tomatoes, scallions, red onion, garlic, salt, and oregano. Cook for 10 minutes until the sauce looks ready (like last photo). Cooked throughly and thick.
5 minutes before the sauce is ready start by cooking the steaks in a pan with oil, that is enough to cover the bottom of the pan. Also fry your eggs in butter in another small pan (sunny side up) season the eggs with salt and pepper before serving.
Place the cooked steak on the plate first, then pour sauce on top of steak and top the dish with the fried egg. Garnish with cilantro. Enjoy =)
- Pan-roasted strip steak with sour cream and horseradish smashed potatoes (charlotte.news14.com)
- The Best Thing I Ever Ate – Steak (winemeariver.wordpress.com)