Chivito uruguayo

Method2 steps · about 15 min

1. 1

   Step 1: Pound both loin steaks thin. Brown them on a hot griddle and salt to taste, cooking the centres to 63°C / 145°F; rest for three minutes. In a frying pan cook the bacon (2 pieces) until cooked and crisp, warm the ready-cooked ham (2 slices), and fry both eggs (2) in the rendered bacon fat until their whites and yolks are firm. Keep the cooked fillings hot.

   Uses 2 beef loin steaks, pounded thin in step 1 · Salt for the steaks, to taste · 2 pieces smoked bacon or pancetta · 2 slices ready-cooked ham · 2 eggs

2. 2

   Step 2: Wash the lettuce and tomato (1); slice the tomato. Halve both rolls and spread their lower halves with mayonnaise. Put one cooked steak and one fried egg on each, then divide the cooked bacon, warmed ham, mozzarella (2 slices), tomato and lettuce between them. Close the rolls and serve immediately, adding the optional olives and hot cooked fries alongside if wanted.

   Uses Both rested steaks, two fried eggs and all cooked bacon and warmed ham · 2 burger rolls · 2 lettuce leaves · 1 Tomato · 2 slices mozzarella · Mayonnaise for the rolls, as needed · Olives, sliced or whole, optional · Hot cooked French fries to serve, optional