Churrasco de Ecuador [Ecuadorian Flank Steak Meal]

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken breast is leaner and pork chop is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola oil is budget-friendly.

Marinate the flank steak with a tiny bit of white vinegar, a couple drops of olive oil, sea salt, ground black pepper, and turmeric. Rub it around and repeat on the other side.

Mince 1 cup of garlic and cut an entire onion vertically. Place the onion with the steak in a container. Optionally, add a bay leaf.

Let the marinated steak sit at room temperature for about 45 minutes before cooking.

Heat a very hot pan and add some oil and a little bit of white vinegar. Add the flank steak to the pan.

Cook one side of the steak for about 3 minutes, then flip it and cook for another 3-4 minutes, adding the onions after flipping.

Let the steak rest for a minimum of 8-10 minutes wrapped in aluminum foil.

In a separate pot, add 2 cups of rice and a little more than 1 cup of water, plus a couple drops of oil. Bring to a boil.

Once boiling, reduce the heat to medium and cover until the water evaporates, then lower the heat to medium-low and let it steam for a couple more minutes.

In another pan, heat vegetable oil and add the potatoes to fry until golden brown. Drain on paper towels after frying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens