Churrasco Ecuatoriano (Seared Citrus-Cumin Steak with Rice, Plantains & Egg) – Authentic Ecuador Recipe
Hearty Ecuadorian skillet steak simmered briefly in tomato-onion gravy and crowned with a runny egg.
- Country of Origin
- 🇪🇨 Ecuador (South America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thinly sliced beef sirloin, Caramelized tomato-onion sauce, Fried egg and ripe plantains, Cumin, Garlic
Ingredients for Churrasco Ecuatoriano (Seared Citrus-Cumin Steak with Rice, Plantains & Egg) (4 Servings)
- 1.25 lbs (or 2.5 cups) thinly sliced beef sirloin, prepped into bite-sized pieces
- 1.5 cups caramelized tomato-onion sauce, washed and trimmed
- 1 cup fried egg and ripe plantains
- 1 medium onion and 3 cloves garlic, finely minced with cumin
- 1.5 tbsp traditional Ecuador seasoning (garlic, achiote, oregano, cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and cumin for 2–3 minutes until softened and fragrant.
- Add thinly sliced beef sirloin and caramelized tomato-onion sauce along with garlic, achiote, oregano, cilantro, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with fried egg and ripe plantains and serve straight from the skillet.