Chivito
A hearty Uruguayan sandwich featuring thinly sliced steak, ham, cheese, pancetta, and a fried egg, topped with fresh vegetables and aioli. This classic street food is packed with layers of savory ingredients and textures.
Ingredients
- •1 pound boneless rib steak
- •1 teaspoon Coarse salt
- •4 pieces sandwich rolls
- •½ cup aioli
- •4 slices pancetta
- •2 tablespoons olive oil
- •4 pieces large eggs
- •4 slices boiled ham
- •4 ounces queso blanco or Monterey Jack
- •4 leaves Boston lettuce
- •2 pieces tomatoes
- •2 pieces Roasted Peppers
Cooking Instructions
- 1.
Pound the steaks lightly with a meat mallet until they are evenly about 1/4 inch thick. Sprinkle with salt to taste.
5 min
- 2.
Split the rolls and spread aioli on both halves; set aside.
3 min
- 3.
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.
8 min
- 4.
Meanwhile heat the olive oil until it shimmers, then fry the eggs until the whites are cooked but the yolks are still runny.
5 min
- 5.
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.
5 min