2 lbs skirt steak; trimed, cut into 4 pieces
1 1/2 tbsp olive oil
1 clove garlic; minced
2 tbsp mustard
1 tsp oregano
1 tbsp ground cumin
salt; to taste
black pepper; to taste
2 tbsp fresh cilantro; chopped
1 cup hogao
4 fried eggs

1. Place the steaks between sheets of wax paper, then pound until each steak is about 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.

To serve: Pour hogao over the steaks and top with a fried egg.