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.

Start by slicing the beef loin into fillets.

Prepare a fresh garlic paste with garlic, cumin, black pepper, and salt, and mix with a splash of olive oil to season the meat.

Chop the red onion, bell pepper, and tomatoes, removing the seeds from the tomatoes if desired.

Blend the chopped tomatoes with half a cup of water to create a tomato base, then strain to remove seeds.

In a skillet, heat a splash of achiote with olive oil to color the meat, then sear the fillets on high heat to lock in juices.

Once seared, add the chopped vegetables and the strained tomato base to the skillet, optionally adding one or two tablespoons of tomato sauce.

Cover the skillet and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender but not watery.

Fry the potatoes, eggs, and ripe plantains in a separate pan, using a small skillet for the eggs to keep them round.

For the eggs, add a small amount of oil to the skillet, heat it, and carefully place the egg in the center to fry until the whites are set and the yolk is still runny.

Check the beef and vegetables; they should be cooked through but not watery, then remove from heat.

Prepare a fresh salad with chopped onions, tomatoes, lettuce, and avocado, seasoning with lime juice, salt, and a splash of oil.

Serve by placing a portion of rice on a plate, topped with the beef, vegetables, and a fried egg, garnished with the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary