Chivito

Ingredients:

• 2 steak fillets (about 6 ounces/170g each)
• Salt and black pepper to taste
• 2 tablespoons (30ml) vegetable oil
• 4 slices of ham
• 4 slices of mozzarella cheese
• 2 large eggs
• 2 tablespoons (30g) butter
• 2 sandwich rolls or buns
• 1 ripe tomato, sliced
• Lettuce leaves
• Mayonnaise (optional, for spreading)

Instructions:

1. Season the steak fillets with salt and black pepper on both sides.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the steak fillets and cook for 3-4 minutes on each side, or until they reach your desired level of doneness. Remove from the skillet and set aside.
3. In the same skillet, add the ham slices and cook for about 1 minute on each side until slightly browned. Remove and set aside.
4. Lower the heat to medium and add the remaining tablespoon of vegetable oil. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, about 3 minutes. Remove from the skillet.
5. Cut the rolls or buns in half and spread butter on the cut sides. Toast them on a separate pan or grill until golden brown.
6. To assemble the sandwich, spread mayonnaise on the bottom half of the toasted rolls, if using. Layer each with a lettuce leaf, a slice of tomato, a cooked steak fillet, two slices of ham, two slices of mozzarella cheese, and a fried egg.
7. Top with the other half of the roll and serve immediately.

Notes:

For an authentic Uruguayan experience, serve the Chivito with French fries or a simple side salad. The runny egg yolk adds richness to the sandwich, but you can cook the eggs longer if you prefer a firmer yolk. You can also customize the sandwich by adding other toppings like bacon, olives, or roasted red peppers. Chivitos are best enjoyed fresh, but if needed, they can be wrapped tightly in foil and kept warm for a short period.