Description
Chivito: Uruguayan Meat Sandwich with lettuce leaves and tomato.
Ingredients
Scale
Meat
- 1/2 pound smoked bacon
- 1/2 pound pre-cooked ham
- 1/2 pound beef steak (either skirt or shoulder cut)
- Sea salt and ground black pepper for seasoning
Chivito Toppings
- 4 oz mozzarella cheese, sliced
- 1 red bell pepper, sliced into wide pieces (grilled, if desired)
- 1 medium-sized tomato, sliced into rounds
- 1/2 red onion, thinly sliced into rounds
- 3 large lettuce leaves
- 1/4 cup either pickled cucumbers or gherkins, cut into thin strips
- 2 eggs, fried (optional)
- 2 bread rolls (Kaiser or Portuguese type work well here)
- 5 oz mayonnaise (preferably homemade)
- 4 oz chimichurri (optional)
Instructions
Stage 1 – Prepare Meats for Grilling
- First, preheat your grill (or a griddle or pan) to a point of a medium-high heat between 350-400 degrees Fahrenheit
- Start by laying your skirt steak onto a flat surface (or cutting board) and use either a mallet or blunt object to pound and tenderize the meat
- Pre-season your skirt steak and bacon
Stage 2 – Grilling and Cooking Your Chivito Meats
- Depending how and what you’d like to grill, begin by laying your ingredients onto the grill, starting with the meats. For your skirt steak, grill for at least 3 minutes on each side
- Shortly after your skirt steak, add your bacon (in a cast iron pan or directly on the grill) and your pre-cooked ham. Grill for at least 2 minutes on each side
Stage 3 – Compiling Chivito
- Start by layering the bottom-half of your bread roll with mayonnaise and stack the skirt steak on top
- Next, add your mozzarella, which will hopefully melt slightly over the skirt steak
- On top of the mozzarella, add pieces of ham, bacon and your red bell pepper. Follow by adding your fried egg and layers of tomato, onions and lettuce
- Finally, drizzle the top-half of your bread roll with a bit more mayonnaise or even some chimichurri, and enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Lunch
- Cuisine: Uruguayan
