Chivito (Uruguayan Steak and Egg Sandwich) is a traditional Uruguayan recipe for a classic milk and cream based pasta sauce with mushrooms, onion and ham. The full recipe is presented here and I hope you enjoy this classic Uruguayan version of: Uruguayan Steak and Egg Sandwich Caruso Sauce (Chivito).
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This has been described as the ultimate steak sandwich and is the national dish of Uruguay.
Ingredients:
500g good-quality beef steak
Salt and freshly-ground black pepper, to taste
4 bread buns (kaiser rolls or hoagie rolls)
4 rashers cooked bacon
4 slices good quality ham
4 slices mozzarella cheese
Mayonnaise
4 lettuce leaves
1 large tomato, sliced for sandwiches
4 eggs
Method:
Pre-heat your barbecue, or heat your cast iron skillet or griddle, if cooking inside.
Whilst the barbecue is warming, cut the steak into 4 x 115g sections. With a meat mallet, pound each section to roughly 6mm thick. Season the steaks lightly with salt and black 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 barbecue. Remove the buns when they are lightly toasted.
Place a frying pan on the barbecue and when hot, add a splash of oil. Use to fry your eggs.
Place your steaks on the hot barbecue 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, bacon, ham and tomato on the bottom bun half. Top with the steak stack from the grill, the sliced cheese then add the egg before siting the top bun half over everything.
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