Chivito — Uruguayan Steak Sandwich

Shopping list

• 4 piece beef tenderloin steaks — about 150 g each, pounded thin

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• 8 rashers streaky bacon

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• 4 slices cooked ham

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• 4 slices mozzarella cheese

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• 4 piece eggs

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• 4 piece large soft white rolls — split horizontally

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• 2 piece tomatoes — sliced

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• 4 leaves iceberg lettuce

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• 12 piece green olives — pitted and sliced

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• 6 tbsp mayonnaise

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• 2 tbsp olive oil

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• 2 clove garlic — minced

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• 1 tsp black pepper — freshly ground

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• 1 tsp sea salt

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Step by step

1. 1

   Season the pounded beef steaks generously on both sides with sea salt and black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Cook the bacon rashers until crispy, about 4– 5 minutes. Remove and drain on kitchen paper.

3. 3

   In the same pan, add the remaining olive oil and the minced garlic. Cook for 30 seconds until fragrant.

4. 4

   Add the seasoned steaks to the pan and cook for 2– 3 minutes per side for medium, or until cooked to your preference. Remove and set aside.

5. 5

   Fry the eggs in the same pan to your liking — sunny-side up is traditional. Season lightly with salt and pepper.

6. 6

   Lightly toast the split rolls, cut-side down, in a dry pan or under the grill for 1– 2 minutes until golden.

7. 7

   Spread mayonnaise generously on both halves of each roll.

8. 8

   On the bottom half of each roll, layer a lettuce leaf, a slice of ham, a cooked steak, a slice of mozzarella, two bacon rashers, a fried egg, sliced tomato, and sliced olives.

9. 9

   Top with the other half of the roll, pressing down gently. Secure with a cocktail stick if needed.

10. 10

    Serve immediately with chips or a simple salad on the side.