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Nutrition Facts
Serving Size 1 (159g) Recipe makes 6 servings
Calories 355
Calories from Fat 222		(62%)
Amount Per Serving		%DV
	Total Fat 24.8g	38%
	Saturated Fat 9.8g	48%
	Monounsaturated Fat 10.6g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 101mg		33%
Sodium 82mg		3%
Potassium 512mg		14%
Total Carbohydrate 2.4g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.1g
Protein 29.3g		58%
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Ecuadorian Churrasco

Recipe #307826 | 11 min | 1 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Reddyrat
Jun 5, 2008

This is a simple Ecuadorian steak dish. According to Laylita of www.laylita.com/recipes (where I found the recipe), this is traditionally served with a fried egg, rice, French fries, ripe plantains, a small salad, avocado slices and hot sauce. Posted for ZWT 2008.

SERVES 6 -8 (change servings and units)

Ingredients

2 lbs thin beef steaks, skirt steaks are a good choice
12 garlic cloves, crushed
1 tablespoon ground cumin
salt and pepper

Directions

1
Mix the crushed garlic, cumin, salt and pepper together to make a marinade for the meat.
2
Rub the garlic cumin marinade on the thin steaks and marinate for a couple of hours.
3
Grill, broil, or fry the steaks over high heat to desired doneness.
4
Serve the steaks with a crispy fried egg or two on top and accompanied by rice, homemade fries, fried ripe plantains, tomato and onion curtido, lettuce, cucumber slices, avocado slices and aji criollo.

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Featured Reviews for This Recipe

From: realbirdlady

On Jun 17, 2008

This is a simple way to dress up an economical piece of meat. We ate it with green rice (rice and avocado), which balanced the spices nicely. I used skirt steak that had been tenderized with a mallet, and allowed it to sit overnight in the refrigerator.

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