Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Ecuador! This Churrasco Steak and Eggs recipe is not just a meal—it's an explosion of flavor that combines perfectly seared, juicy flank steak with rich, runny eggs and a tantalizing green chili sauce that will make your mouth water. Whether you're a seasoned home chef or a curious food adventurer, this dish promises to elevate your breakfast or dinner game with its bold, authentic Ecuadorian flair.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Ecuadorian
Serves: 4 servings
Ingredients
- 4 flank steaks
- 4 eggs
- 2 tablespoons olive oil
- 1/4 cup green chili sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Remove the flank steaks from the refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat the steaks dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of the steaks generously with salt, pepper, garlic powder, and cumin, pressing the seasonings into the meat to create a flavorful crust.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to shimmer.
- Carefully place the seasoned steaks into the hot pan, cooking for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Remove steaks from the pan and let them rest on a cutting board for 5-7 minutes to allow the juices to redistribute.
- In the same pan, crack the eggs and cook sunny-side up or to your preferred style, using the remaining meat drippings for extra flavor.
- Slice the steaks against the grain into thin strips to ensure tenderness.
- Plate the sliced steak, top with the cooked eggs, and generously drizzle green chili sauce over the entire dish.
- Serve immediately, garnishing with fresh herbs like cilantro if desired, and pair with traditional Ecuadorian sides like rice or plantains.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even heat distribution and a perfect sear.
- Dry Meat = Crispy Crust: Pat your steaks completely dry before seasoning to achieve that irresistible golden-brown exterior.
- Season Generously: Don't be shy with your spices—press the garlic powder, cumin, salt, and pepper into the meat to create a deeply flavorful crust.
- Rest Your Meat: Letting the steak rest after cooking allows the juices to redistribute, ensuring each bite is tender and succulent.
- Egg Pro Tip: Use the same pan with meat drippings to cook your eggs for an extra layer of rich, meaty flavor.
- Slice Against the Grain: Always cut your flank steak against the muscle fibers to guarantee maximum tenderness.
Nutrition Facts
Calories: 349kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 266mg
