Entree: Ecuador – Churrasco Ecuatoriano (Ecuadorian grilled steak plate topped with a fried egg and served with rice, plantain, and a tomato-onion salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 10 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 flank steaks or skirt steaks, approx. 8 oz (225 g) each
- 1 1/2 tsp (7.5 ml) ground cumin
- 1 1/2 tsp (7.5 ml) paprika
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) lime juice (about 1 lime)
- Salt and freshly ground black pepper
- 2 cups (400 g) long-grain white rice, cooked per package instructions
- 4 large eggs
- 4 ripe plantains (firm-ripe), about 2 lb (900 g) total
- Vegetable oil for frying (as needed)
- 1 small red onion, thinly sliced (about 4 oz (115 g))
- 2 large tomatoes, diced (about 10 oz (280 g))
- 1/4 cup (60 ml) chopped fresh cilantro
- 1 tbsp (15 ml) red wine vinegar or white vinegar
- 1 avocado, sliced (optional)
- 4 thin slices of fresh queso fresco or mild cheese (optional)

Show original ingredient measurements

- 2 flank steaks or skirt steaks, approx. 8 oz (225 g) each
- 1 1/2 tsp (7.5 ml) ground cumin
- 1 1/2 tsp (7.5 ml) paprika
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) lime juice (about 1 lime)
- Salt and freshly ground black pepper
- 2 cups (400 g) long-grain white rice, cooked per package instructions
- 4 large eggs
- 4 ripe plantains (firm-ripe), about 2 lb (900 g) total
- Vegetable oil for frying (as needed)
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 2 large tomatoes, diced (about 10 oz / 280 g)
- 1/4 cup (60 ml) chopped fresh cilantro
- 1 tbsp (15 ml) red wine vinegar or white vinegar
- 1 avocado, sliced (optional)
- 4 thin slices of fresh queso fresco or mild cheese (optional)

Instructions

1. Marinate the steaks: combine cumin, paprika, lime juice, 1 tbsp (15 ml) vegetable oil, and a pinch of salt and pepper. Rub over the steaks and let rest 20–30 minutes at room temperature.
2. Prepare patacones (fried plantains): peel plantains and slice into 1 1/2-inch (4 cm) thick pieces. Heat 1 inch (25 mm) vegetable oil in a heavy skillet over medium-high heat. Fry plantain pieces 2–3 minutes per side until golden; drain on paper towels.
3. Smash and refry: using a flat utensil or a tostonera, press each fried piece to flatten to about 1/4 inch (6 mm). Return flattened pieces to the hot oil and fry 1–2 minutes per side until crisp and golden. Drain and season lightly with salt.
4. Make salsa criolla: toss sliced red onion, diced tomatoes, cilantro, vinegar, 1 tbsp (15 ml) vegetable oil, and a pinch of salt. Let sit 10 minutes to meld flavors.
5. Cook steaks: heat a heavy skillet or grill over high heat until very hot. Add remaining 1 tbsp (15 ml) oil and sear steaks 2–4 minutes per side for medium-rare (adjust for thickness), or until desired doneness. Rest steaks 5 minutes, then slice thinly against the grain.
6. Fry eggs: in a separate nonstick pan, fry eggs in a little oil or butter to desired doneness (traditionally sunny-side up).
7. Assemble plates: place a scoop of cooked rice, a portion of sliced steak topped with a fried egg, 2 patacones, a spoonful of salsa criolla, and avocado slices and cheese if using. Serve immediately.