Churrasco Ecuatoriano

Name: Churrasco Ecuatoriano
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Ecuadorian
Ingredients: 2 thin beef steaks (about 200g each); 2 eggs; 2 cups cooked white rice; 1 ripe plantain, sliced and fried; 1 avocado, sliced; Lettuce, tomato for salad; 2 cloves garlic, minced; 1 tbsp oil; Salt, pepper, cumin; Aji criollo for serving

Churrasco (choo-RAHS-koh)

Ecuadorian Grilled Steak Plate

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 640 kcal

A loaded plate of thin grilled beef steak topped with a fried egg, served with rice, fried plantain, avocado, and salad — Ecuador's ultimate satisfying lunch.

Nutrition & Info

Protein 42.0g

Carbs 55.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

grill or cast iron skillet spatula

Presentation Guide

Vessel: large oval plate

Garnishes: fried egg, aji

Accompaniments: white rice, fried plantain, avocado, salad

Ingredients

2 thin beef steaks (about 200g each)
2 eggs
2 cups cooked white rice
1 ripe plantain, sliced and fried
1 avocado, sliced
Lettuce, tomato for salad
2 cloves garlic, minced
1 tbsp oil
Salt, pepper, cumin
Aji criollo for serving

Instructions

1
Season steaks with garlic, cumin, salt, and pepper. Let sit 10 min.
2
Grill or pan-sear steaks over very high heat, 2-3 min per side for medium.
3
Fry eggs sunny side up in a separate pan.
4
Fry ripe plantain slices until golden on both sides.
5
Assemble plates: rice on one side, steak topped with egg, plantain, avocado, and salad.
6
Serve with aji criollo on the side.

💡

Did You Know?

Ecuadorian churrasco is completely different from Brazilian or Argentine churrasco — it is a thin, quick-grilled steak served as a complete plate, not a barbecue style.

Chef's Notes

Equipment Tips

grill or cast iron skillet
spatula

Garnishing

fried egg, aji

Accompaniments

white rice, fried plantain, avocado, salad

The Story Behind Churrasco Ecuatoriano

Ecuadorian churrasco evolved in the 20th century as a distinctly national interpretation of grilled beef. Unlike the slow-roasted barbecue traditions of southern South America, Ecuador developed a fast-grilled thin steak served as a complete meal with rice, plantain, and egg. It became the standard "almuerzo" (lunch) in restaurants across the country.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: 20th century urban tradition

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