Ingredients for Ecuadorean Churrasco
- Beef Steaks
- Garlic Cloves
- Ground Cumin
- Salt And Pepper
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How to Make Ecuadorean Churrasco
- In a small bowl, mash 2 cloves of garlic. Add 1 teaspoon ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper. Mix well to create the marinade.
- Rub the marinade generously over 2 (6-ounce) thin-cut steaks. Marinate for at least 2 hours, or preferably longer in the refrigerator.
- Preheat your grill, broiler, or skillet to high heat. Grill or pan-fry the steaks for 2-3 minutes per side for medium-rare, or longer to your desired doneness.
- While the steak cooks, prepare the accompaniments: fry 2 eggs sunny-side up; cook 1 cup of rice according to package directions; prepare 1 cup of french fries; fry 2 ripe plantains until golden brown; prepare a small salad with ½ cup chopped lettuce, ¼ cup chopped cucumber, and ¼ cup chopped tomato; slice 1 avocado.
- Serve the juicy Churrasco steaks immediately, topped with the fried eggs. Arrange the rice, fries, plantains, salad, and avocado slices around the steak. Drizzle with your favorite hot sauce (ají criollo recommended).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
48g
Carbs
0g
