Entree: Ecuador – Central Culinary Region – Churrasco Ecuatoriano (Grilled marinated skirt or flank steak served with rice, fried egg, plantain, and typical Ecuadorian accompaniments)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 2 flank steaks, approx. 10 oz (280 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) fresh lime juice
- 4 garlic cloves, minced
- 1 tsp (2 g) ground annatto (achiote) or 1 tsp (2 g) paprika if unavailable
- 1 tsp (2 g) ground cumin
- 1 1/2 tsp (9 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 1/2 cups (300 g) long-grain white rice, uncooked
- 3 cups (720 ml) water or low-sodium chicken broth for rice
- 1 lb (454 g) russet potatoes, cut into fries
- 1/2 cup (120 ml) vegetable oil for frying potatoes
- 2 ripe plantains, approx. 8 oz (225 g) each, peeled and sliced lengthwise
- 1/4 cup (60 ml) vegetable oil for frying plantains
- 4 large eggs, approx. 1.8 oz (50 g) each
- 1 ripe avocado, sliced
- 1 medium red onion, approx. 6 oz (170 g), thinly sliced
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) fresh lime juice (for salsa)
- 1 tbsp (15 ml) red wine vinegar (for salsa)
- Salt and pepper to taste for salsa

Instructions

1. Combine 3 tbsp (45 ml) vegetable oil, 2 tbsp (30 ml) Worcestershire sauce, 2 tbsp (30 ml) lime juice, minced garlic, 1 tsp (2 g) annatto, 1 tsp (2 g) cumin, 1 1/2 tsp (9 g) salt and 1/2 tsp (1 g) pepper in a shallow dish. Add the 2 flank steaks, turning to coat. Marinate at room temperature 30–60 minutes or refrigerate up to 4 hours; remove from fridge 30 minutes before cooking.
2. Rinse rice once, then combine 1 1/2 cups (300 g) rice with 3 cups (720 ml) water or broth in a pot. Bring to a boil, reduce heat to low, cover and simmer 15–20 minutes until tender. Fluff and keep warm.
3. Heat oven to 200°F (95°C). Rinse and pat potatoes dry. Preheat a large skillet or deep-fryer with 1/2 cup (120 ml) oil to 350°F (175°C) and fry potatoes in batches until golden and crisp, about 6–8 minutes per batch. Drain on paper towels and keep warm in oven; season with salt.
4. In a separate skillet, heat 1/4 cup (60 ml) oil over medium-high. Fry plantain slices until caramelized and golden, about 2–3 minutes per side. Drain on paper towels and keep warm.
5. Remove steaks from marinade and pat lightly dry. Heat a grill or heavy skillet (cast iron) over high heat until very hot. Add steaks and cook 3–5 minutes per side for medium-rare to medium, depending on thickness. Let rest 5 minutes, then slice across the grain.
6. While steaks rest, fry 4 large eggs in a small amount of oil to preferred doneness (traditionally sunny-side up) and season with salt.
7. Prepare salsa criolla: in a bowl toss 1 medium red onion (approx. 6 oz / 170 g) thinly sliced, 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) red wine vinegar, 1/4 cup (15 g) chopped cilantro, salt and pepper to taste. Let sit 5–10 minutes to soften.
8. To serve, plate slices of steak over a scoop of rice, add a fried egg, a couple of fried plantain slices, a portion of fries, sliced avocado, and a spoonful of salsa criolla. Serve immediately.