If you follow me on Instagram, you know that I am an Ecuadorian-Dinner-Cooking-Gal and I love it. I have to admit I wasn't all puppies and rainbows about cooking when I first got married but I slowly but surely started loving it, especially because my family enjoys it and according to my husband its "the best food he ever ate" hmm... I think he is just trying to win some points! But I'll take it. So last week I asked you if you wanted to see some Ecuadorian recipes on the blog and you all were excited for this, so I said let's do it! From now on there will be a "FOOD" tab up above were you can see my Ecuadorian dishes, all taught to me by my #1 lady, my mom. She helped with this post, she actually cooked the food (which I of course also make) and I took notes and photos for you guys to enjoy.
I really hope you enjoy this, if you have any questions or comments please feel free to email me lolabluethecloset@gmail.com or leave a comment below.
INGREDIENTS | SERVING 3
2 large pieces of beef eye round steak (thin sliced)
soy sauce
mustard
paprika
garlic powder or minced
comino
adobo
1 tomato
1/2 med size white onion
1/2 med size red onion
1/4 avg size green pepper
cilantro (to liking)
Now, please bare with me as this is my first foodie post. This recipe is for lomito saltado with white rice and a fried egg on top, topped with some avocado slices, for a perfect flavor fusion of Latin cuisine. Fancy foodie wording! Ha! Now, I will assume you all know how to make white rice and fry an egg so I will only detail how to make the steak (lomito saltado).
Once you have all your ingredient in order and you have washed your steak. Set steak on a bowl to season. Add about 2 small teaspoons of soy sauce or to your liking as well as the same amount for the mustard. Mustard in our meats is actually super popular in Ecuadorian households, it adds a tangy and delicious taste. Then proceed to add the rest of the ingredients: adobo, paprika, garlic powder. Let the meat sit and marinate.
Proceed to chop up your onions, pepper and tomato into long pieces and chop your cilantro into small leaves. Once you are done with the veggies, cut your meat into long pieces as seen on the photo below.
On a small frying pan, add about 2 teaspoons of olive oil and proceed to add all your veggies you just chopped. Let them simmer and mixed them all for about 6 minutes at a medium burning stove. Then remove the veggies from the pan and set them aside on a glass bowl.
Once you have all your ingredient in order and you have washed your steak. Set steak on a bowl to season. Add about 2 small teaspoons of soy sauce or to your liking as well as the same amount for the mustard. Mustard in our meats is actually super popular in Ecuadorian households, it adds a tangy and delicious taste. Then proceed to add the rest of the ingredients: adobo, paprika, garlic powder. Let the meat sit and marinate.
Proceed to chop up your onions, pepper and tomato into long pieces and chop your cilantro into small leaves. Once you are done with the veggies, cut your meat into long pieces as seen on the photo below.
On a small frying pan, add about 2 teaspoons of olive oil and proceed to add all your veggies you just chopped. Let them simmer and mixed them all for about 6 minutes at a medium burning stove. Then remove the veggies from the pan and set them aside on a glass bowl.
On the same pan as you just cooked your veggies, add your seasoned meat. All the juicy flavors will penetrate your steak for a delicious meal. Once the meat is cooking (about 10 minutes) you can go ahead and add your comino or additional seasoning, if desired. Once your meat is well cooked, add back in your veggies and let them simmer together. Mix them up and voila! The lomito saltado is all ready. Serve with a side of white rice and fried egg and you can add avocados or plantains for a delicious mix of flavors.
Huge thanks to my amazing mama for helping me with this one. I am sure she will be making cameos here and there. I want to hear your thoughts. Please tell me what you thought of my very first foodie post!
xo,
E.
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