Chivito Uruguayo

Ingredients

• 4 beef fillet steaks, about 130g each
• 4 soft round rolls with a light crust
• 8 rashers streaky bacon
• 4 slices cooked ham
• 150g mozzarella, sliced
• 4 eggs
• 2 ripe tomatoes
• 8 crisp lettuce leaves
• 12 green olives
• 4 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 50g roasted red peppers from a jar
• 2 tbsp vegetable oil
• Sea salt and black pepper
• 800g potatoes, cut into chips, to serve

Before you cook

• Butterfly each fillet steak by slicing it almost in half horizontally and opening it out like a book
• Lay each opened steak between two sheets of cling film and beat it to 5mm thick with a rolling pin
• Season the flattened steaks on both sides with salt and pepper
• Slice the tomatoes thinly and drain the roasted peppers
• Mix the mayonnaise with the Dijon mustard
• Split the rolls horizontally

Steps

1. Fry or bake the chips until deep gold and crisp, salt them and keep them hot.
2. Lay the bacon in a cold frying pan and set it over medium heat.
3. Cook the bacon for 8 minutes, turning once, until it is properly crisp, then lift it onto kitchen paper.
4. Pour off all but a thin film of bacon fat and turn the heat up high.
5. Toast the cut faces of the rolls in the pan for 1 minute, until golden, then set them aside.
6. Add the vegetable oil to the pan and let it get hot enough to shimmer.
7. Sear the flattened steaks for 60 seconds on the first side.
8. Turn the steaks, lay a slice of ham and then the mozzarella on top of each, and cook for a further 60 seconds.
9. Cover the pan with a lid for 30 seconds so the cheese melts over the ham.
10. Slide the steaks onto a warm plate.
11. Fry the eggs in the same pan until the whites are set and the yolks still soft.
12. Spread the mustard mayonnaise thickly on both halves of each toasted roll.
13. Lay lettuce and tomato slices on the bottom half of each roll.
14. Put a cheese-topped steak on top, then the bacon, then a fried egg.
15. Add a few strips of roasted pepper and the olives.
16. Press the lid on, cut each chivito in half with a serrated knife and serve with the chips.