CHIVITO, URUGUAY: Although "chivito" literally means "little goat,"
this sandwich actually contains churrasco (beef) as its main protein.
Add hard-boiled eggs, tomatoes, olives, and mayonnaise (for the classic version) or anything else you can think of for a personalized touch
(bacon, anyone?).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chivito
Categories: Beef, Breads, Pork, Cheese, Vegetables
Yield: 4 servings

1 lb Boneless rib steak; in 4
- thin steaks
Coarse salt
4 Sandwich rolls
1/2 c Aioli
4 sl (1/8") pancetta
2 tb Olive oil
4 lg Eggs
4 sl Boiled ham; 1 oz each
4 oz Queso blanco or Monterey
- Jack; 1/4" thick
4 Boston lettuce leaves
2 Tomatoes; sliced
2 Roasted Peppers

Pound the steaks lightly with a meat mallet until they
are evenly about 1/4" thick. Sprinkle with salt.

Split the rolls and spread aioli on both halves; set
aside.

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.

Meanwhile heat the olive oil until it shimmers, then fry
the eggs until the whites are cooked but the yolks are
still runny.

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.

YIELD: Serves 4

Francis Mallmann | July 2009

Seven Fires: Grilling The Argentine Way

RECIPE FROM: https://www.epicurious.com

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