Uruguayan Grilled Steak Sandwiches (Chivito)
- Makes4 servings
- Cook Time35 minutes
- 2
Our pared-down version of the Uruguayan steak sandwiches known as chivitos includes a shallot-olive relish that keep the flavors vibrant and punchy. We also like to dress the sandwiches with mayonnaise, lettuce, tomato, sliced hard-cooked eggs, ham and/or fried bacon—all of which are common additions in Uruguay. We liked the buttery tenderness of beef tenderloin; pork tenderloin, a less pricey alternative, also worked well. If using pork tenderloin, trim off and discard the silver skin, cut crosswise into ½-inch-thick slices and grill for about 2 minutes per side.
Don't use preshredded mozzarella; it's usually coated with anti-caking agents. Purchase a chunk and shred your own. Also, don't use fresh mozzarella (the variety packed in water), as it has a high moisture content and is not a good melting cheese.
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