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Menestra con Carne Asada

The Quirky Foodster Team

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20 min
Prep
40 min
Cook

Ingredients

  • 300g (1.5 cups) Brown lentils, rinsed
  • 1 Onion, finely diced
  • 1 Red bell pepper, finely diced
  • 3 Cloves garlic, minced
  • 2 tbsp Achiote oil
  • 1 tsp Ground cumin
  • 500ml (2 cups) Water or broth
  • 600g (1.3 lb) Skirt or flank steak
  • 2 tbsp Lime juice
  • 2 tbsp Oil for grilling
  • to taste Salt and pepper

Method

  1. Sauté onion, pepper and garlic in achiote oil over medium heat for 5 minutes until soft.
  2. Add lentils, cumin and water/broth. Simmer covered for 30-35 minutes until lentils are tender and the stew has thickened, stirring occasionally and seasoning to taste.
  3. Meanwhile, marinate the steak in lime juice, salt, pepper and a little oil for at least 20 minutes.
  4. Grill the steak over high heat for 3-4 minutes per side for medium doneness, then rest for 5 minutes and slice against the grain.
  5. Serve the lentil menestra alongside the sliced grilled beef, white rice, and fried ripe plantain.

Introduction: Menestra — a thick lentil stew — paired with grilled beef, rice and fried plantain is one of the most common lunch combinations in coastal Ecuador.

Cultural Background: Menestra — a thick lentil stew — paired with grilled beef, rice and fried plantain is one of the most common lunch combinations in coastal Ecuador. It reflects the country's Spanish culinary influence blended with local staples like plantain and rice, and forms the backbone of countless almuerzo menus.

Tips: Mash a portion of the cooked lentils against the side of the pot to naturally thicken the stew without needing extra starch.

Variations: Menestra can be made with black beans (menestra de frejol) instead of lentils, and served with fried fish or chicken instead of beef. Serve the lentil menestra with grilled vegetables (courgette, pepper, onion) in place of the beef.

Storage: The lentil stew keeps refrigerated for up to 4 days; grilled beef is best eaten within 2 days.

Reheating: Reheat the lentils on the stovetop with a splash of water; reheat beef briefly in a hot pan to avoid overcooking.

Nutrition: Approx. 520 kcal, 38g protein, 20g fat, 46g carbohydrates per serving.

FAQs:

Q: What is achiote oil?

A: Oil infused with annatto seeds, giving a golden-red colour and mild earthy flavour common throughout Ecuadorian cooking.

Q: Can this be made vegetarian?

A: Yes — serve the menestra alone or with grilled vegetables in place of the steak.

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