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Bistec a Caballo con Papas de Casa
Prep Time
1 hr 15 mins
Cook Time
25 mins
Total Time
1 hr 40 mins

Cuban Style Steak and Eggs with Home Fries

Course: Main Course
Servings: 4 servings
Palomilla Style Steak and Eggs
  • 2 tbsp olive oil separated
  • 1 lb thinly sliced sirloin steaks
  • 3-4 cloves garlic minced
  • 1 yellow onion thinly sliced
  • 3-4 limes
  • salt and pepper to taste
  • 8 eggs for frying
  • 1 tbsp butter
Home Fries
  • 2 tbsp olive oil
  • 1 red pepper diced
  • 1/2 yellow onion diced
  • 1 lb dutch or young potatoes quartered
  • 1 tsp paprika
  • 1 tsp garlic pepper
  • salt and pepper to taste
Steak Preparation and Marinade
  1. Pound the steaks lightly with the meat tenderizer side of the mallet. I like to cover the steaks with saran wrap to avoid splatter. 

  2. Season steaks with salt and pepper and rub each side with minced garlic and layer them in a non-reactive bowl or container.

  3. Squeeze the juice of 2 limes over the steaks making sure the lime has reached all the steaks.

  4. Over the steaks, add the thinly sliced yellow onion. Cover and marinate for at least an hour.

Home Fries
  1. While steaks are marinating, begin preparing the potatoes. Dice the red pepper and onions and quarter the potatoes. If you are using larger potatoes, cube them about 1 inch.

  2. Add olive oil to the pan and heat over medium heat. Once the olive oil is hot and fragrant add the potatoes.

  3. Cover the potatoes and cook for about 10-15 minutes making sure to toss or stir often for even cooking.

  4. Once the potatoes are just starting to get fork tender and look golden on most sides, add the diced red pepper and onion. Give everything a good stir and cover again for 5 minutes keeping an eye not to scorch.

  5. When the peppers and onion are tender, add the paprika, garlic powder, and add salt and pepper to taste. Give a stir to coat with seasonings and cook uncovered for another 1-2 minutes. 

  6. Remove potatoes from heat and leave covered.

Steak and Eggs
  1. In a large skillet, add the olive oil over medium heat. Once the olive is hot and fragrant,l add two steaks at a time. 

  2. The steaks cook quickly. Turn over after about 1-2 minutes depending on your desired doneness. Once steaks are browned on both sides, add to a plate and cover to keep warm.

  3. In the same skillet, lower the heat to medium-low and add some additional olive oil and squeeze the juice of one lime to deglaze the pan. Add the onions to the skillet and any leftover marinade. 

  4. Cook the onions about 4-5 minutes until they are nice and tender but not overcooked. Remove onions from heat and cover.

  5. In a smaller skillet, melt butter and fry eggs to taste. If you like them less runny or over medium, cover for a few minutes until yellow begins to slightly harden. Sprinkle some salt and pepper over eggs.

  6. Finally, plate everything together. Serve the steak with cooked onions on top of the steak, the potatoes, and eggs on the side.