Entree: Uruguay – Chivito (Little goat)

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

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

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

- 2 beef tenderloin steaks, thin-cut, approx. 6 oz (170 g) each (about 12 oz (340 g) total)
- 2 tbsp (30 ml) olive oil
- Salt and pepper
- 4 slices smoked ham, total approx. 4 oz (115 g)
- 4 slices mozzarella cheese, total approx. 4 oz (115 g)
- 4 strips bacon, approx. 4 oz (115 g)
- 2 large eggs
- 2 soft sandwich rolls (buns)
- 2 leaves romaine lettuce
- 1 medium tomato, sliced (about 5 oz (140 g))
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) butter (for toasting rolls)
- Optional: roasted red pepper strips and green olives for garnish

Show original ingredient measurements

- 2 beef tenderloin steaks, thin-cut, approx. 6 oz (170 g) each (about 12 oz / 340 g total)
- 2 tbsp (30 ml) olive oil
- Salt and pepper
- 4 slices smoked ham, total approx. 4 oz (115 g)
- 4 slices mozzarella cheese, total approx. 4 oz (115 g)
- 4 strips bacon, approx. 4 oz (115 g)
- 2 large eggs
- 2 soft sandwich rolls (buns)
- 2 leaves romaine lettuce
- 1 medium tomato, sliced (about 5 oz / 140 g)
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) butter (for toasting rolls)
- Optional: roasted red pepper strips and green olives for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the thin beef steaks with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat and cook the steaks 2–3 minutes per side for medium (adjust to preference). Transfer to a plate and keep warm.
2. In the same skillet, cook 4 strips of bacon until crisp; drain on paper towels. Quickly sear the ham slices just to warm them. When steaks are resting, top each with 2 slices of mozzarella so it softens from residual heat.
3. Fry 2 eggs sunny-side-up (or to desired doneness) in 1 tbsp (15 ml) olive oil; season with a little salt and pepper.
4. Butter the rolls with 1 tbsp (15 ml) butter and toast cut sides in a skillet until golden. Spread mayonnaise (1/8 cup (30 ml) per roll) on both cut sides.
5. Assemble each sandwich: bottom roll, lettuce leaf, tomato slices, steak with melted mozzarella, warmed ham, crispy bacon, fried egg, optional roasted red peppers/olives, and top roll. Serve immediately.

1. Season the thin beef steaks with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat and cook the steaks 2–3 minutes per side for medium (adjust to preference). Transfer to a plate and keep warm.
2. In the same skillet, cook 4 strips of bacon until crisp; drain on paper towels. Quickly sear the ham slices just to warm them. When steaks are resting, top each with 2 slices of mozzarella so it softens from residual heat.
3. Fry 2 eggs sunny-side-up (or to desired doneness) in 1 tbsp (15 ml) olive oil; season with a little salt and pepper.
4. Butter the rolls with 1 tbsp (15 ml) butter and toast cut sides in a skillet until golden. Spread mayonnaise (1/8 cup / 30 ml per roll) on both cut sides.
5. Assemble each sandwich: bottom roll, lettuce leaf, tomato slices, steak with melted mozzarella, warmed ham, crispy bacon, fried egg, optional roasted red peppers/olives, and top roll. Serve immediately.