Churrasco Ecuatoriano

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more affordable.

fried eggs

🥗Healthier: poached eggs

💰Cheaper: scrambled eggs

Poached eggs are lighter, while scrambled can be made with fewer ingredients.

plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini is lower in calories, while potatoes are more readily available.

Tenderize the beef steak with a meat mallet for better cooking.

Season the beef with salt, cumin, black pepper, and half a tablespoon of garlic paste, mixing well.

Let the beef marinate for a few minutes.

Prepare the fried potatoes by seasoning them with one-third tablespoon of garlic powder, one tablespoon of dried oregano, and salt.

Heat a small amount of olive oil and one tablespoon of butter in a skillet.

Fry the beef pieces until they start to brown, being careful not to overcook them.

Remove excess oil from the skillet and add one teaspoon of achiote in oil.

Sauté sliced red onion and julienned red and green bell peppers, seasoning with salt, one-third tablespoon of garlic paste, cumin, and black pepper to taste.

Add a chopped ripe tomato and continue sautéing for about 4 minutes until the tomato softens.

Add four teaspoons of tomato paste to enhance flavor and consistency, then incorporate the beef pieces and some beef broth (or water) into the mixture.

Cook on medium-low heat for about 10 minutes.

In a separate pan, heat plenty of oil to fry the potatoes until golden and crispy.

Fry a couple of eggs sunny-side up.

Once the beef is ready, mix in chopped cilantro to taste and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary