Chivito Recipes

CHIVITO (URUGUAYAN STEAK AND EGG SANDWICH)

Steps:

• Preheat your grill to medium high heat. (Or heat your cast iron skillet or griddle, if cooking inside.)
• While your grill is preheating, cut your flat iron steak into 4 (roughly ¼ lb) sections. With a meat mallet, pound each section to roughly ¼ inch thick. Season the steaks lightly with salt and pepper.
• Make sure all of your other sandwich ingredients are prepped and easily accessible; cooking the steak goes incredibly fast.
• Place your buns, cut side down on the coolest section of your grill. Remove the buns when they are lightly toasted.
• Place your steaks on the hot grill and sear on the first side, roughly 2 minutes.
• Flip your steaks and layer the seared side of each steak with 1 strip of bacon, 1 slice of ham, and 1 slice of mozzarella cheese. Close your grill and cook for 1-2 minutes, depending how done you like your steak. (If you like your steak closer to medium and your cheese hasn't melted, you can always place the steak stack under your oven's broiler to melt the cheese further.)
• Spread your toasted buns with mayonnaise. Stack the lettuce, tomato, and sliced egg on the bottom bun. Top with the steak stack from the grill. And finish it off with the top bun.
• Slice the sandwich in half to serve.

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.

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 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.