Name: Chivito (Uruguayan Sliced Steak Sandwich)
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 6 Small Sandwiches
Ingredients: For the Sandwich; 1¼ pound thick-cut sirloin steak, trimmed of excess fat; Salt and pepper, to taste; 6 slices of bacon; 1 large onion, peeled and sliced into ¼-inch rounds; 6 slices of Monterey Jack or provolone cheese; 6 long sandwich rolls, split and toasted; Mayonnaise; Chimichurri sauce; Lettuce; Tomato; 2 hard-boiled eggs, cut into rounds; 1¼ pound thick-cut sirloin steak, trimmed of excess fat; Salt and pepper, to taste; 6 slices of bacon; 1 large onion, peeled and sliced into ¼-inch rounds; 6 slices of Monterey Jack or provolone cheese; 6 long sandwich rolls, split and toasted; Mayonnaise; Chimichurri sauce; Lettuce; Tomato; 2 hard-boiled eggs, cut into rounds

Mains

Chivito (Uruguayan Sliced Steak Sandwich)

Author: Mary DiSomma

Here is one of my favorite bites from the bustling streets of Uruguay! I spent some time studying in Argentina when I was younger, and even today I have a love affair with South American cuisine. There are a lot of ways to make a mouthwatering steak sandwich, and this chivito recipe is one of the best.

Ingredient Tips

A chivito is a sandwich of sliced steak with toppings like mozzarella, hard-boiled eggs, bacon, tomatoes, mayonnaise, and black or green olives. Inspired by the traditional chivito sandwiches I tasted on my travels, my recipe uses sirloin steak topped with mayo, hard-boiled eggs, grilled onions, and bacon for a savory, crispy crunch! Everyone in my family loves this sandwich at summer cookouts!

Choosing the right kind of steak is the trickiest part… but don’t worry, I did that part for you! I prefer a thick-cut sirloin from my favorite butcher. An important step in preparing the steak is to butterfly it, and then pound it. Butterflying is a method that opens up the steak to look like butterfly wings. This makes it easier to cook. Let me tell you how.

Preparation + Preservation Tips

Butterfly cut the steak

To butterfly your steak, start by laying it flat on your cutting surface. Holding your knife parallel to the countertop, cut through the meat, almost to the opposite end. You want to be able to unfold the steak. It should look like an open book when you’re done. Cover the meat with a piece of plastic wrap. Using a flat meat pounder, gently pound the steak until the whole thing is about ¼ inch thick.

Use a Meat Pounder, not a Tenderizer

One very important note: Be sure to choose a flat meat pounder—NOT a tenderizer with teeth—to avoid tearing the meat. One of these sirloin steaks will make two gigantic sandwiches. After it is butterflied and pounded, I suggest cutting each streak into three pieces. This will make a total of six (still hearty) sandwiches for your family. There might even be leftovers for lunch tomorrow!

This recipe can be made on the grill, with the bacon and onions done in a cast iron skillet or grill plate. I included a stovetop version below, in case you’re staying indoors!

Oven Method

If you don’t have a grill or if the weather’s not right, you can make your chivito steak sandwiches indoors in the oven. To make these inside, prepare them in a large cast iron skillet or a cast iron grill plate. Heat the skillet or grill plate on your stovetop. When hot, proceed with the recipe as written, starting with the bacon, followed by the onions, then finish with searing the steak.

Next, place the steaks on a foil-lined baking sheet and top with bacon, onions, and cheese. Flash the steaks under a hot broiler to melt the cheese, then place them on the dressed buns and add the additional toppings as described above.