Chivito Uruguayan Steak And Egg Sandwich 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 (URUGUAY'S AMAZING STEAK AND EGG SANDWICH)

Steps:

• Step 1: Set up the grill for two-zone grilling (medium and medium-high) and preheat. Brush and oil the grill grate. Lightly toast the cut sides of the Kaiser rolls over medium heat. Spread the cut sides of the rolls with mayonnaise. Line the bottom half of each with lettuce leaves. ShareTweetPin35 Shares Step 2: Put the bacon strips in a cast iron skillet and cook over medium heat until the fat has rendered and the bacon is crisp and golden brown. Transfer the bacon to a folded paper towel to drain, but leave the skillet on the heat. Place 2 strips of bacon on each sandwich on top of the lettuce. ShareTweetPin35 Shares Step 3: Season the steaks with salt and pepper. Grill over medium-high heat until cooked to taste: 2 minutes per side for medium. Place the steaks on the sandwiches and top with cheese. ShareTweetPin35 Shares Step 4: Crack the eggs into the skillet and fry in the bacon fat until crisp and browned, 2 minutes on the first side, 1 minute on the second side. Slide the eggs onto the cheese. ShareTweetPin35 Shares Step 5: Top the eggs with the tomato slices and a little more salt and pepper. Close the sandwiches and cut in half for serving. ShareTweetPin35 Shares

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.