Chivito al plato – steak with ham, cheese, bacon and egg
Uruguay's national dish: thin fillet steak topped with ham, melted mozzarella, bacon and a fried egg, with chips and Russian salad. Al pan, the same goes into a soft bun with lettuce, tomato and mayonnaise.
- 55 minTime
- 40 minHands-on
- 4Portions
- 62 gprotein per portion
- 1080kcal per portion
Ingredients for 4 portions
- 600 gBeef tenderloin, cut into 4 thin steaks
- to tasteSalt
- 8Bacon
- 2 tbspRapeseed oil
- 120 gHam, 4 slices
- 120 gMozzarella, sliced
- 4Eggs
On the side
- 500 gFrench fries
- 500 gPotato, for the Russian salad
- 2Carrots
- 150 gGreen peas
- 6 tbspMayonnaise
Method
- Heat the oven to 220 °C. Peel the potatoes and carrots for the Russian salad and cut them into small dice.
- Boil the diced vegetables in salted water for about 12 minutes, adding the peas for the last 3 minutes. Drain and leave to cool.
- Spread the chips on a baking tray and oven-bake for 20–25 minutes, turning once, until golden and crisp.
- Fry the bacon in a large dry frying pan until crisp. Lift it out.
- Add half the oil to the pan and sear the steaks over a high heat for 1–2 minutes per side. Season with salt.
- Top each steak with a slice of ham and the mozzarella, cover the pan and leave for 2 minutes, until the cheese melts.
- Fry the eggs in the rest of the oil in another pan.
- Mix the cooled vegetables with the mayonnaise and salt to make the Russian salad.
- Plate the steaks topped with the bacon and a fried egg, with the chips and Russian salad alongside.
