The chivito, a little steak sandwich that serves as one of Uruguay’s culinary calling cards, makes for a fine afternoon of lunching, or an easy outdoor dinner. Pound out the beef — rib-eye or shell steak, tenderloin or flat-iron — then put it on a hot grill. It cooks fast. Then assemble: a small kaiser or Portuguese roll, with lettuce, tomato and mayonnaise, some cheese and a slice of hard-cooked egg. Roasted peppers and grilled onions are welcome additions, and a spoonful of chimichurri salsa, freshly chopped, takes it over the top, but nicely. Figure on one or two per person. A nap can follow.
Ingredients
- Salt and pepper
- 3 five-ounce slices tender beef steak, cut 1/2-inch thick
- 6 slices pancetta or bacon
- 1 large onion, sliced in thin rings
- 6 thin slices Monterey Jack or mozzarella cheese
- 6 small kaiser or Portuguese sandwich rolls, split
- ½ cup mayonnaise, preferably homemade
- lettuce leaves
- 6 tomato slices
- 1 roasted sweet pepper, optional
- 2 hard-cooked eggs, sliced, optional
- Chimichurri salsa (see recipe)
- Nutritional Information
Nutritional analysis per serving (6 servings)
681 calories; 49 grams fat; 14 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 31 grams protein; 157 milligrams cholesterol; 739 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
30 minutes
Dining and Cooking