Entree: Argentina – Patagonia – Chivito Patagónico (Patagonian-style steak sandwich with ham, bacon, cheese, fried egg, and chimichurri on a crusty roll)

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

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 5 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 sirloin steaks, approx. 6 oz (170 g) each
- 4 large crusty rolls
- 8 slices cooked ham, approx. 6 oz (170 g)
- 8 slices bacon, approx. 8 oz (225 g)
- 8 slices provolone or mozzarella cheese (about 8 oz (225 g))
- 4 large eggs, approx. 7 oz (200 g) total
- 2 medium tomatoes, sliced
- 8 large lettuce leaves
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 g) butter, softened, for toasting rolls
- Salt and freshly ground black pepper to taste
Chimichurri:
- 1 cup (240 ml) (packed) fresh flat-leaf parsley, chopped, about 1 oz (30 g)
- 2 tbsp (30 ml) fresh oregano leaves, chopped (or 2 tsp (10 ml) dried), about 0.071 oz (2 g)
- 3 garlic cloves, minced
- 1/2 tsp (2.5 ml) crushed red pepper flakes
- 3 tbsp (45 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- Salt to taste

Show original ingredient measurements

- 4 sirloin steaks, approx. 6 oz (170 g) each
- 4 large crusty rolls
- 8 slices cooked ham, approx. 6 oz (170 g)
- 8 slices bacon, approx. 8 oz (225 g)
- 8 slices provolone or mozzarella cheese (about 8 oz / 225 g)
- 4 large eggs, approx. 200 g total
- 2 medium tomatoes, sliced
- 8 large lettuce leaves
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 g) butter, softened, for toasting rolls
- Salt and freshly ground black pepper to taste
Chimichurri:
- 1 cup (packed) fresh flat-leaf parsley, chopped, about 1 oz (30 g)
- 2 tbsp fresh oregano leaves, chopped (or 2 tsp dried), about 2 g
- 3 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes
- 3 tbsp (45 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- Salt to taste

Instructions

1. Prepare chimichurri: combine parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, and salt in a bowl; stir and let rest at room temperature 20–30 minutes to marry flavors.
2. Season the sirloin steaks on both sides with salt and pepper. Heat a grill or heavy skillet to high; oil the grates or pan lightly. Grill steaks 3–4 minutes per side for medium-rare (adjust to desired doneness). Transfer to a board and rest 5 minutes.
3. While steaks rest, cook bacon in a skillet over medium heat until crisp; drain on paper towels. Warm ham slices briefly in the bacon fat or a separate pan 30–60 seconds per side just to heat through.
4. Split the rolls and spread about 1 tbsp (15 ml) mayonnaise on each cut side. Melt 2 tbsp (30 g) butter in a skillet over medium heat and toast rolls cut-side down until golden, about 1–2 minutes.
5. Fry the eggs: in a clean nonstick pan, cook eggs sunny-side up or to desired doneness; season with salt and pepper.
6. Assemble sandwiches: spread 1–2 tbsp (15–30 ml) chimichurri on the bottom half of each roll, add lettuce and tomato slices, place a steak (slice if desired), top with 2 slices ham, 2 slices bacon, and 2 slices cheese. Finish with a fried egg, a drizzle of extra chimichurri, and the top roll.
7. Serve immediately with extra chimichurri on the side.