Uruguayan Grilled Steak Sandwiches (Chivito)

By Julia RackowJune 4, 2018

Makes
4 servings
Cook Time
35 minutes
Rating
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.

Tip

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.

Ingredients

2
large shallots, minced
6
large pimento-stuffed green olives, minced
¾
cup lightly packed fresh cilantro, finely chopped
2
tablespoons minced pickled jalapeños, plus 3 tablespoons jalapeño brine
Kosher salt and ground black pepper
4
6- to 8-inch hoagie or sub rolls, halved lengthwise
1
tablespoon grapeseed or other neutral oil
8
ounces mozzarella cheese, shredded (4 cups)
1
pound beef tenderloin, trimmed of silver skin and cut crosswise into 8 slices

Step 1

In a small bowl, stir together the shallots, olives, cilantro, pickled jalapeños and brine, and ¾ teaspoon salt. Set aside.

Step 2

Prepare a grill for direct, high-heat cooking. For a charcoal grill, pour a large chimney of hot coals evenly over one side of the grill bed and open the bottom grill vents and lid vents; for a gas grill, set half of the burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate.

Step 3

While the grill heats, brush the outsides of the rolls with the oil. Turn the bottom halves cut side up and top with the cheese. Season the tenderloin on both sides with 1½ teaspoons salt and 1 teaspoon pepper.

Step 4

Place the cheese-topped halves of the rolls cheese side up on the cool side of the grill, positioning them as far from the flames as possible. Place the tenderloin slices on the hot side of the grill and cook until well-browned and the meat releases easily from the grate, 2 to 3 minutes. Flip and cook just until the second sides are no longer pink, about 1 minute. Transfer to a plate and set aside.

Cover the grill and cook until the rolls are warmed and the cheese has melted, 2 to 3 minutes. Uncover and place the tops of the rolls cut side down on the hot side of the grill and toast until lightly browned, about 1 minute. Remove all roll halves from the grill (a metal spatula works best for removing the cheese-topped halves).

Step 5