🇪🇨 Ecuadorian Cuisine

Churrasco Ecuatoriano

Ecuadorian Grilled Steak Plate

Prep Time 15 min

Servings 2

Difficulty Easy

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.

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.