Excellent recipe on this week

SPICED LAMB BURGERS WITH BLUE CHEESE & BACON

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CHIVITO: URUGUAYAN MEAT SANDWICH

CHIVITO: URUGUAYAN MEAT SANDWICH


Ingredients

Meat

  • 1/2 pound smoked bacon
  • 1/2 pound pre-cooked ham
  • 1/2 pound beef steak (either skirt or shoulder cut)
  • Sea salt and ground black pepper for seasoning

Chivito Toppings

  • 4 oz mozzarella cheese, sliced
  • 1 red bell pepper, sliced into wide pieces (grilled, if desired)
  • 1 medium-sized tomato, sliced into rounds
  • 1/2 red onion, thinly sliced into rounds
  • 3 large lettuce leaves
  • 1/4 cup either pickled cucumbers or gherkins, cut into thin strips
  • 2 eggs, fried (optional)
  • 2 bread rolls (Kaiser or Portuguese type work well here)
  • 5 oz mayonnaise (preferably homemade)
  • 4 oz chimichurri (optional)

How to Make

Stage 1 - Prepare Meats for Grilling

  1. First, preheat your grill (or a griddle or pan) to a point of a medium-high heat between 350-400 degrees Fahrenheit
  2. Start by laying your skirt steak onto a flat surface (or cutting board) and use either a mallet or blunt object to pound and tenderize the meat
  3. Pre-season your skirt steak and bacon

Stage 2 - Grilling and Cooking Your Chivito Meats

  1. Depending how and what you’d like to grill, begin by laying your ingredients onto the grill, starting with the meats. For your skirt steak, grill for at least 3 minutes on each side
  2. Shortly after your skirt steak, add your bacon (in a cast iron pan or directly on the grill) and your pre-cooked ham. Grill for at least 2 minutes on each side

Stage 3 - Compiling Chivito

  1. Start by layering the bottom-half of your bread roll with mayonnaise and stack the skirt steak on top
  2. Next, add your mozzarella, which will hopefully melt slightly over the skirt steak
  3. On top of the mozzarella, add pieces of ham, bacon and your red bell pepper. Follow by adding your fried egg and layers of tomato, onions and lettuce
  4. Finally, drizzle the top-half of your bread roll with a bit more mayonnaise or even some chimichurri, and enjoy!


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