Ecuadorean Churrasco
Experience the bold, comforting flavors of Ecuador with this Ecuadorean Churrasco recipe, a hearty dish that combines tender marinated beef steaks, golden caramelized plantains, fragrant white rice, and sunny-side-up eggs for a true taste of South American cuisine. Infused with zesty lime juice, garlic, and soy sauce, the steak is seared to perfection and paired with a refreshing tomato-onion sauce spiked with cilantro and citrusy notes. Topped with creamy avocado slices and assembled with vibrant components on one plate, this savory meal is as visually stunning as it is satisfying. Perfect for a flavorful dinner or a special weekend brunch, this classic Ecuadorian dish offers a balance of textures and tastes that will transport your taste buds straight to the Andes.
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Recipe Information
Ingredients
- 4 pieces Beef steaks (thin-cut, such as sirloin or flank)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Soy sauce
- 4 tablespoons Vegetable oil (for frying)
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 4 cups White rice (cooked)
- 2 pieces Ripe plantains (sliced lengthwise)
- 4 pieces Eggs
- 2 pieces Tomatoes (diced)
- 1 piece Red onion (thinly sliced)
- 2 tablespoons Cilantro (chopped)
- 1 piece Avocado (sliced)
- 0.5 teaspoon Salt (for tomato-onion sauce)
- 1 tablespoon Lime juice (for tomato-onion sauce)
Instructions
In a medium bowl, marinate the beef steaks with minced garlic, lime juice, soy sauce, salt, and black pepper. Allow the steaks to marinate for at least 15 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet or grill pan over medium-high heat. Cook the marinated steaks for 3-4 minutes per side or until they reach your desired doneness. Set the cooked steaks aside and keep them warm.
In another skillet, heat the remaining vegetable oil over medium heat. Fry the plantain slices on both sides until golden brown and caramelized, about 2-3 minutes per side. Remove and set aside.
In the same skillet, fry the eggs sunny side up until the whites are set but the yolks remain runny. Season with a pinch of salt. Set aside.
To make the tomato-onion sauce, combine the diced tomatoes, thinly sliced red onion, chopped cilantro, lime juice, and a pinch of salt in a small bowl. Mix well and set aside.
To assemble the dish, place a mound of cooked white rice on each plate. Lay a cooked steak alongside the rice.
Add a few slices of fried plantain next to the steak, and top the steak with a fried egg.
Spoon a generous amount of the tomato-onion sauce over the steak and rice.
Garnish the plate with slices of fresh avocado and serve immediately.
Nutrition Facts
Calories |
3383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 380.2 g | 138% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 41.8 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 354 mg | 27% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 5045 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
