Ecuadorean Churrasco

Reddyrat's Note:

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.

• Total Time: 11 mins
• Prep Time: 1 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 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.

Reviews

[realbirdlady]

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.