Ecuadorian Churrasco with Plantains and Fried Egg

Name: Ecuadorian Churrasco with Plantains and Fried Egg
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 2 servings
Cuisine: Ecuadorian
Ingredients: 2 sirloin steaks (6-8 ounces each, 1-inch thick); 2 tablespoon olive oil; 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 cup long-grain white rice (uncooked); 2 cup water; 2 ripe plantains (peeled, sliced diagonally 1/2-inch thick); 2 eggs; 1 cup mixed green lettuce (shredded); 1 Roma tomato (sliced); 4 tablespoon white vinegar; 1 red onion (small, minced); 1 tomato (small, finely diced); 1 jalapeño (small, seeded, minced); 0.25 cup fresh cilantro (chopped)

A robust Ecuadorian steak platter featuring pan-seared sirloin, served with fluffy white rice, fried ripe plantains, a fried egg, and a fresh salad of lettuce and tomato, topped with a flavorful drizzle of ají criollo.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 2
Cuisine: Ecuadorian
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
High-Protein
High-Fiber

Ingredients

2 sirloin steaks (6-8 ounces each, 1-inch thick)
2 tablespoon olive oil
1 teaspoon ground cumin
0.5 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
1 cup long-grain white rice (uncooked)
2 cup water
2 ripe plantains (peeled, sliced diagonally 1/2-inch thick)
2 eggs
1 cup mixed green lettuce (shredded)
1 Roma tomato (sliced)
4 tablespoon white vinegar
1 red onion (small, minced)
1 tomato (small, finely diced)
1 jalapeño (small, seeded, minced)
0.25 cup fresh cilantro (chopped)

Instructions

Season the sirloin steaks generously with 1/2 teaspoon ground cumin, 1/4 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on both sides. Let stand at room temperature for 10-15 minutes.
Prepare the white rice: In a medium saucepan, combine 1 cup uncooked long-grain white rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until water is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.
Prepare the ají criollo: In a small bowl, combine minced small red onion, finely diced small tomato, seeded and minced jalapeño, 2 tablespoons white vinegar, and 1/4 cup chopped fresh cilantro. Stir well. Taste and adjust salt or vinegar if needed.
Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Sear the seasoned sirloin steaks for 3-5 minutes per side for medium-rare, or until desired doneness is reached. Let rest on a cutting board for 5 minutes before slicing against the grain.
In the same skillet (or a separate pan), add enough olive oil to coat the bottom. Fry the peeled and sliced ripe plantains until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
In the same pan, fry 2 large eggs to your desired doneness (traditionally sunny side up).
Prepare the salad: In a small bowl, combine shredded mixed green lettuce, sliced Roma tomato, 2 tablespoons white vinegar, 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Toss gently.
Assemble the plates: Place a portion of white rice, sliced sirloin steak, fried ripe plantains, a fried egg, and a serving of salad on each plate. Drizzle the steak generously with the prepared ají criollo before serving.

Notes

The ají criollo can be made spicier by leaving some seeds in the jalapeño. For best results, use good quality sirloin and cook it to your preferred doneness.

Nutrition (per serving)

Calories: 950
Protein: 60 g
Carbohydrates: 90 g
Fat: 35 g
Fiber: 8 g
Sodium: 1200 mg
Saturated Fat: 10 g
Sugar: 15 g
Cholesterol: 300 mg