Uruguayan recipe
How to make Chivito
Punta del Este, now the whole country
Uruguay's national dish: a huge sandwich of thin grilled beef steak with ham, mozzarella, bacon, tomato, lettuce, mayonnaise, olives and a fried or hard-boiled egg, usually served with chips. Chivito al plato comes on a plate, without the bun.
Ingredients
- 2 thin slices of beef sirloin or fillet steak, about 120 g each, flattened
- 2 large soft bread rolls, split
- 4 rashers of bacon
- 4 slices of cooked ham
- 2 slices of mozzarella
- 2 eggs
- 1 tomato, sliced, and a few lettuce leaves
- Mayonnaise and a few green olives, sliced
- 1 tablespoon oil, salt and pepper
Method
- Fry the bacon in a large pan until crisp, then keep it warm.
- Season the steaks and cook them in the hot pan for 1 to 2 minutes on each side.
- Lay the ham and then the mozzarella on each steak, cover the pan for a minute so the cheese melts, and lift them out.
- Fry the eggs. Older people, pregnant women and young children should cook them until the yolk is firm.
- Spread the rolls with mayonnaise, add lettuce and tomato, then the steak with ham and cheese, the bacon, the egg and the olives. Close and serve at once with chips.
Made it at home? Tick it off and it goes into your kitchen passport.
Chivito means 'little goat'. The story goes that in 1946, at El Mejillón bar in Punta del Este, a customer asked for a kid goat sandwich; the owner, Antonio Carbonaro, had no goat and used beef fillet instead.
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