← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 500 g beef sirloin or tenderloin steaks, cut into 4 and pounded thin
• 4 slices Bacon
• 4 slices Ham
• 4 slices mozzarella slices
• 4 Eggs
• 4 large soft rolls
• 4 tbsp Mayonnaise
• 4 lettuce leaves
• 1 Tomato, thinly sliced
• 2 tbsp Olive oil
• 8 green olives, sliced (optional)
• Salt
• Black pepper

Method

1. Season the thin steaks with salt and pepper. Fry the bacon in a large frying pan over medium heat for 5–6 min, until crisp, then lift out, leaving the fat behind.
2. Turn the heat up high, add a little oil and sear the steaks for 1 minute per side. Lay a slice of ham and then mozzarella on each, cover the pan and cook for 1 minute more, until the cheese melts.
3. In another pan, fry the eggs in the remaining oil over medium heat for 3–4 min, until the whites are set and the yolks still soft.
4. Split and lightly toast the rolls, then spread both halves with mayonnaise.
5. Build each chivito: lettuce and tomato, then the cheesy steak, bacon, a fried egg and a few olives, if using. Press the lid on and eat with plenty of napkins.

Tips

• Serve “al plato” with chips and Russian salad instead of bread for the full Montevideo diner version.
• Thin, pounded steak cooks in seconds, so have everything ready before it hits the pan.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Curious Cuisiniere My Colombian Recipes