Classic Ecuadorian Churrasco with Sunny Eggs & Fresh Salad

Name: Classic Ecuadorian Churrasco with Sunny Eggs & Fresh Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 5 servings
Cuisine: Ecuadorian
Ingredients: 1.5 pound beef top sirloin steak (thinly sliced (about 1/4-inch thick)); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cumin (ground); 1 teaspoon salt; 0.5 teaspoon black pepper; 3 tablespoon olive oil (for salad dressing); 2 cup white rice (uncooked); 4 cup water; 3 Russet potatoes (large, peeled, cut into fries); 4 cup vegetable oil (for frying); 5 eggs (large); 4 Roma tomatoes (sliced); 0.5 red onion (thinly sliced); 0.25 cup fresh cilantro (chopped); 2 tablespoon white vinegar

A robust and complete Ecuadorian meal featuring thinly sliced pan-seared sirloin steak, crowned with fried eggs, accompanied by white rice, crispy french fries, and a vibrant tomato and red onion salad.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 5
Cuisine: Ecuadorian
Difficulty: Medium
Cost: $8.07/serving

Dietary

Gluten-Free
Nut-Free
Dairy-Free
High-Protein
Low-Sugar

Ingredients

1.5 pound beef top sirloin steak (thinly sliced (about 1/4-inch thick))
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin (ground)
1 teaspoon salt
0.5 teaspoon black pepper
3 tablespoon olive oil (for salad dressing)
2 cup white rice (uncooked)
4 cup water
3 Russet potatoes (large, peeled, cut into fries)
4 cup vegetable oil (for frying)
5 eggs (large)
4 Roma tomatoes (sliced)
0.5 red onion (thinly sliced)
0.25 cup fresh cilantro (chopped)
2 tablespoon white vinegar

Instructions

Season the thinly sliced beef top sirloin steak with garlic powder, onion powder, ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to coat.
Cook the white rice: In a medium saucepan, combine the 2 cups of uncooked white rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed. Fluff with a fork.
Prepare the french fries: Heat 4 cups of vegetable oil in a deep pot or Dutch oven to 350°F. Carefully add the cut Russet potatoes in batches and fry for 5-7 minutes until golden brown and crispy. Drain on paper towels and season with salt immediately.
While fries cook, prepare the salad: In a medium bowl, combine the sliced Roma tomatoes, thinly sliced red onion, and 1/4 cup of chopped fresh cilantro. Drizzle with 2 tablespoons of white vinegar and 1 tablespoon of olive oil, season with a pinch of salt, and toss gently.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the seasoned steak slices in batches for 2-3 minutes per side until cooked to your desired doneness. Remove steak and keep warm.
In the same skillet (or a separate one if needed), fry the 5 large eggs sunny-side up, or to your preference. Cook until the whites are set and the yolks are still runny, about 2-3 minutes.
Assemble each serving: place a portion of white rice, french fries, and a serving of tomato salad on each plate. Top the rice with the seared steak and a fried egg. Serve immediately.

Notes

For best results, cook steak and eggs fresh. Leftover components like rice can be refrigerated for up to 3 days, but fries tend to lose crispiness. The salad can be made ahead but dressed right before serving.

Nutrition (per serving)

Calories: 954
Protein: 41.6 g
Carbohydrates: 83.9 g
Fat: 50.3 g
Fiber: 4.4 g
Sodium: 606 mg
Saturated Fat: 12.5 g
Sugar: 3.2 g
Cholesterol: 276 mg