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Uruguayan Grilled Steak Sandwiches (Chivito)
Our pared-down version of the Uruguayan steak sandwiches known as chivitos includes a shallot-olive relish that keep the flavors vibrant and punchy. We also like to dress the sandwiches with mayonnaise, lettuce, tomato, sliced hard-cooked eggs, ham and/or fried bacon—all of which are common additions in Uruguay. We liked the buttery tenderness of beef tenderloin; pork tenderloin, a less pricey alternative, also worked well. If using pork tenderloin, trim off and discard the silver skin, cut crosswise into ½-inch-thick slices and grill for about 2 minutes per side.
4
Servings
Tip
Don't use preshredded mozzarella; it's usually coated with anti-caking agents. Purchase a chunk and shred your own. Also, don't use fresh mozzarella (the variety packed in water), as it has a high moisture content and is not a good melting cheese.
35 minutes
Ingredients
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2
large shallots, minced
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6
large pimento-stuffed green olives, minced
Directions
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01In a small bowl, stir together the shallots, olives, cilantro, pickled jalapeños and brine, and ¾ teaspoon salt. Set aside.
Pardon the interruption
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what's with the egg and tomato in the photo that isn't mentioned in the recipe?