Grilled beef sandwich

South American Grill
Bonnie Savage

Chivito is considered Uruguay’s national dish, it translates as ‘baby goat’ in Spanish, although it is made using beef. It is not for the faint-hearted or those with high cholesterol, with multiple layers of meat, egg and cheese! This recipe serves one, but if you want more, simply increase the amount of ingredients accordingly.


Quantity Ingredient
125g beef fillet, sliced about 5 mm thick
vegetable oil, for drizzling
2 slices short-cut bacon
1 egg
butter, for spreading
1 large crusty sandwich roll, cut into halves
2-3 tablespoons good-quality whole-egg mayonnaise
2 slices ham
2 slices mozzarella cheese
tomato, sliced
4 green olives, pitted and sliced
lettuce leaves


  1. Preheat a barbecue hotplate to medium–high. Preheat an overhead griller to high heat (this is to melt the cheese and finish off the sandwich once the meat is cooked).
  2. Drizzle the beef with a little vegetable oil and season with sea salt and freshly ground black pepper. Cook the beef and bacon for 1–2 minutes on each side, or until crisp and golden brown. Remove from the heat and keep warm.
  3. Meanwhile, crack the egg onto the hotplate and cook to your liking, then remove from the heat and keep warm.
  4. To assemble the sandwich, butter the roll and spread with mayonnaise. Place the steak on the base of the roll, top with the bacon, ham and cheese and set under the griller, until the cheese has melted. Place the tomato, egg, olives and lastly the lettuce on top. Cover with the other half of the sandwich roll and serve hot.
South American Grill
South American
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