Lets talk about summer, and swimming. When I was kid I would go swim for hours and hours, and then order some awesome fried food and a sandwich from the snack shack. It was great. Pool food was always better when eaten after a good swim. If you ate pool food before swimming it was a mistake. First it would not taste as good, at all. I’m pretty sure being covered in pool water made things taste better. Second, if you ate pool food before you swam, you would have to wait like 45 minutes before going into the pool. That waiting game is horrible for a kid. I would usually get one of two things, a grilled cheese, or a steak sandwich, both with curly fries (because who are we kidding, curly fries are the best kind of fries ever.) So when Jenny made this sandwich, the first thing that came to my mind was pool time. This last weekend in LA it was gross and muggy and hot. Prime time pool time for sure. I advise bringing this steak sandwich to your next pool outing and digging in after a big swim. I hope you guys like this, my favorite part is the hard boiled egg, it really makes it!
Chivito: Uruguayan Steak Sandwich
1/2 tablespoon chile powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 lb thinly sliced London broil (or nicer cut, if you prefer)
1 tablespoon extra virgin olive oil
1 telera roll (or bread/roll of your choice)
2 ounces ham, sliced
1 hard boil egg, sliced
red onion, thinly sliced
tomatoes, thinly sliced
1. In a small bowl, combine chile powder, garlic powder and smoked paprika.
2. Rub mixture over beef and season wit salt and pepper.
3. Heat grill or grill pan to medium-high heat and add oil. Grill beef on each side for 4 to 5 minutes. Remove from heat and allow to rest for about 10 minutes.
4. To assemble sandwich: Slice roll in half and toast (if desired). Spread a layer of mayonnaise onto the roll and top remaining ingredients (layering as you wish). Serve.
Did you make this recipe? We want to see!
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Another great steak recipe from you ladies — thanks again for another tasty meal that relies on fridge/pantry staples.
we don’t normally rub anything but salt on the meat, althoughyour recipe could be a nice interpretation.
i recommend addying bacon and a slice of mozzarella on the meat, along with the ham, when you turn the meat, so that it melts. that’s called a “chivito canadiense” -don’t ask me why.
the most important element is the meat, which must be very tender so you can tear it with your teeth. tenderloin is the way to go.
i like throwing the onions on the grill and changing the mayo for mustard, but that’s just my taste.
source: born and bread uruguayan
This looks better than amazing!
Ashley @ Wishes and Dishes
These are making me hungry right now. Great recipe!
When I was in Argentina, I ordered a sandwich “completo” – and it came with a bunch of bonus items on top of whatever regular sandwich I had ordered: like 8 pieces of ham, a pile of (barely) bacon, a fried egg, and extreme avalanche mayo city. Also, I think you’re right about pool water.
Wowerz. this looks nothing but FABULOUS! ♥
Diane, A Broad
Despite it being a weirdly thunderstormy summer here, I’d devour this thing, pool weather or no pool weather.
mira-y-come para foodies
Sorry, I put my bloglink rong! Here we are again!
mira-y-come para foodies
Hi, this looks great! Muy sabroso! Saludos Sophie
I love the mix of ham and steak on this guy! And the egg sounds like a cool topping. Basically I’d like to eat this after swimming for real. It’s been so hot and gross in Michigan too. Sandwiches like this are totes necessary.