Chivito Steak Sandwich Recipes

CHIVITO STEAK SANDWICH

Steps:

• Ask your butcher for 3 five-ounce steaks, about a half-inch thick, using rib-eye, shell strip or other tender cut. Trim excess fat from edges if necessary. Cut each steak in half crosswise and lightly pound each piece to a 1/4-inch thickness. You will have 6 small, thin steaks. Season with salt and pepper.
• In a wide cast-iron pan or ridged grill pan over medium high heat, cook pancetta until crisp, about 2 minutes per side. Reserve. Wipe away excess fat and add the onion. Cook, stirring occasionally, until slightly charred and softened, about 5 minutes. Sprinkle with salt and set aside. (Alternatively, grill over hot coals.)
• In the same pan (or over coals) sear the beef on one side till nicely colored, about 2 minutes. Flip it and top each little steak with a slice of cooked pancetta, a slice of cheese and some charred onion. Cook for about 1 minute more for rare, 2 minutes for medium rare. Remove steaks from heat.
• Slice the sandwich rolls and spread with mayonnaise. For each sandwich, stack lettuce leaves, cooked steak, tomato slice, roasted pepper and egg if using, and 2 teaspoons chimichurri. Replace the top of the roll and press down lightly. Cut the sandwiches in half if desired. Serve immediately.

THE CHIVITO STEAK SANDWICH IS A CLASSIC YOU WILL LOVE

Steps:

• Pre-heat broiler to high.
• Lightly pound the steaks to approximately 1/4 inch (6mm) thickness. Press the garlic onto both sides of the steak. Lightly season with sea salt, black pepper and paprika.
• In a non-stick warmed pan, cook the bacon over a medium-high heat, 2 minutes per side. Reserve. Add the onion and cook for about 5 minutes, stirring occasionally. Add some salt to taste then reserve the onions.
• In the meantime, place the red bell pepper in the broiler and char grill over high heat, about 3 minutes each side. Reserve. Add the seasoned steak and cook for approximately 2 minutes then flip and cook for a further 1 minute. Top the steak with the bacon and the sliced cheese and broil for a further 1 minute. Remove the steaks from the heat.
• Slice the rolls in half and spread with chimichurri sauce. Place the lettuce leaves, sliced tomato, bacon and cheese onto the roll. Top with onion, grilled, red, bell pepper, sliced, hard-boiled eggs. Cut the sandwiches in half and serve immediately.

THE CHIVITO: URUGUAY'S MOST ICONIC SANDWICH

Steps:

• In a large skillet over medium heat, cook the bacon slices until they are crispy. Set aside on paper towels to cool.
• If you're using steaks, drain the excess bacon fat out of the skillet. Slice each fillet in half crosswise to make 2 thin steaks from each.
• Sprinkle with coarse salt and black pepper. Use a mallet to pound the steaks even thinner.
• Heat the skillet over medium-high heat until hot and place steaks on the skillet. Cook for about 2 minutes per side, or until they reach the desired doneness. Place on paper towels to cool.
• Wipe the skillet clean. Melt the butter over medium heat and fry the eggs sunny-side up until they are done to your preference.
• Preheat your broiler.
• Spread the inside of the buns with ketchup and mayonnaise. Place the lettuce pieces on the bottom halves of the buns.
• Top with each sandwich with 2 slices of bacon, a slice of beef, a slice of ham, a slice of tomato, and a slice of mozzarella.
• Place the uncovered sandwiches under the broiler briefly to melt the cheese. Keep a close eye on the sandwiches so the cheese doesn't burn.
• Remove the sandwiches from the oven and place a fried egg over the cheese, then top with the other half of the bun. Serve immediately. Optional toppings include cooked onions, olives, peppers, and pickles. Salsa golf, a mixture of ketchup and mayonnaise that is popular in Argentina and Uruguay, is the perfect condiment for this sandwich.

CHIVITO

Steps:

• Pound the steaks lightly with a meat mallet until they are evenly about 1/4 inch thick. Sprinkle with salt to taste.
• Split the rolls and spread aioli on both halves; set aside.
• Heat a chapa or a two-burner cast-iron griddle over medium-high heat. As it is heating, crisp the pancetta on it, turning once; set aside. When the chapa is hot enough that a drop of water sizzles on the surface, add the steaks and cook, without moving, for 2 minutes. Turn and cook for another minute, or until done to taste.
• Meanwhile heat the olive oil until it shimmers, then fry the eggs until the whites are cooked but the yolks are still runny.
• Place a steak on the bottom half of each of the rolls and top with a slice each of ham, cheese, and crisp pancetta and a fried egg. Cover the other halves with the lettuce, tomatoes, and roasted pepper, and close the sandwiches. Slice in half and serve.