Follow these steps for perfect results
Skirt Steak
trimmed and cut into 4 equal portions
Vegetable Oil
Vegetable Oil
for cooking
Garlic Cloves
minced
Prepared Mustard
Ground Cumin
Salt
Fresh Ground Black Pepper
Fresh Cilantro
chopped
Vegetable Oil
Green Onion
chopped
Fresh Tomatoes
chopped
Garlic Clove
minced
Ground Cumin
Salt
Fresh Ground Black Pepper
Fresh Cilantro
chopped
Pound steaks to 1/4 inch thickness.
Marinate steaks in a mixture of oil, mustard, cumin, garlic, cilantro, salt, and pepper for at least 1 hour.
Prepare the hogao by sautéing tomatoes, green onions, garlic, and cumin in oil until tomatoes soften (15-20 minutes).
Simmer hogao with salt, pepper, and cilantro until tomatoes break down (10 minutes).
Sear steaks in a skillet for 3 minutes per side.
Add hogao to the skillet with the steaks, cover, and cook for 7 minutes more.
Serve hot.
Expert advice for the best results
For a spicier dish, add a pinch of cayenne pepper to the hogao.
Marinate the steak for at least 4 hours for best results.
Serve with arepas and avocado for a traditional Colombian meal.
Everything you need to know before you start
15 minutes
Hogao can be made a day in advance.
Serve steak sliced on a plate, topped with hogao and garnished with fresh cilantro.
Serve with white rice, fried plantains (patacones), and avocado.
Pairs well with the savory flavors of the steak and sauce.
A light lager complements the dish without overpowering it.
Discover the story behind this recipe
A staple dish in Colombian cuisine, often enjoyed at family meals and celebrations.
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