El mejor Churrasco Ecuatoriano

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is leaner, while pork chops are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

fried egg

🥗Healthier: poached egg

💰Cheaper: scrambled egg

Poached eggs are lower in fat, while scrambled eggs are a more economical option.

plantains

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes provide similar sweetness and texture, while regular potatoes are often cheaper.

Season the steaks with garlic paste, cumin, pepper mustard, paprika, and a little olive oil.

Let the steaks marinate covered in a container for at least 30 minutes (overnight is better).

Peel and cut the potatoes, placing them in a container with water for later frying.

Feather cut the onions, tomato, and green bell pepper into thin strips and set aside in a container.

Heat some oil in a pan.

Once the oil is hot, add the steaks carefully to avoid splashing.

Cook the steaks for around 3-4 minutes on each side, ensuring they do not dry out.

After flipping the steaks, let them sear a little and add the vegetables (tomato, onion, green bell pepper, and cilantro).

Add a dash of water to keep the 'bistec' juicy and season with salt.

Peel and cut ripe plantains for frying.

Fry the plantains until golden brown.

To plate, add some rice, a nice piece of steak, and the cooked vegetables with juices.

Place the fried potatoes on one side and the sweet plantain on the plate.

Top the rice with a fried egg and add Homemade Ají if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary