Entree: Uruguay – Chivito (Little goat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 2 beef tenderloin steaks, thin-cut, approx. 6 oz (170 g) each (about 12 oz / 340 g total)
- 2 tbsp (30 ml) olive oil
- Salt and pepper
- 4 slices smoked ham, total approx. 4 oz (115 g)
- 4 slices mozzarella cheese, total approx. 4 oz (115 g)
- 4 strips bacon, approx. 4 oz (115 g)
- 2 large eggs
- 2 soft sandwich rolls (buns)
- 2 leaves romaine lettuce
- 1 medium tomato, sliced (about 5 oz / 140 g)
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) butter (for toasting rolls)
- Optional: roasted red pepper strips and green olives for garnish

Instructions

1. Season the thin beef steaks with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat and cook the steaks 2–3 minutes per side for medium (adjust to preference). Transfer to a plate and keep warm.
2. In the same skillet, cook 4 strips of bacon until crisp; drain on paper towels. Quickly sear the ham slices just to warm them. When steaks are resting, top each with 2 slices of mozzarella so it softens from residual heat.
3. Fry 2 eggs sunny-side-up (or to desired doneness) in 1 tbsp (15 ml) olive oil; season with a little salt and pepper.
4. Butter the rolls with 1 tbsp (15 ml) butter and toast cut sides in a skillet until golden. Spread mayonnaise (1/8 cup / 30 ml per roll) on both cut sides.
5. Assemble each sandwich: bottom roll, lettuce leaf, tomato slices, steak with melted mozzarella, warmed ham, crispy bacon, fried egg, optional roasted red peppers/olives, and top roll. Serve immediately.