Uruguay's mighty chivito — a loaded steak sandwich in a homemade brioche bun with ham, cheese, bacon, fried egg, salad and chimichurri. A glorious mouthful.
- 80g Milk
- 60g Butter
- 1 tablespoon Molasses
- 220g Water
- 9 Egg
- 500g Bread Flour
- 10g Salt
- 10g Yeast
- Splash Egg Wash
- Sprinkling Sesame Seed
- 4 Onion
- 8 Sirloin Steak
- To serve Garlic
- 8 Bacon
- 8 slices Ham
- 8 slices Mozzarella
- 4 Tomato
- 1/4 Lettuce
- To serve Mustard
- To serve Chimichurri Sauce
Video
Preparation
- For the brioche buns, heat the milk with the butter and molasses until the butter melts, then add the cold water and egg.
- In a large bowl, mix the flour, salt and yeast, then add the milk mixture and stir with a wooden spoon until combined — no kneading needed. Cover with a damp towel and refrigerate overnight.
- The next morning, knead the dough briefly on a generously floured surface, cut into eight equal pieces, shape into balls, and place on a parchment-lined baking sheet. Cover again and leave to rise for about an hour, until doubled.
- Heat the oven to 220°C. Brush the buns with milk, cream or egg wash, sprinkle with sesame seeds if you like, and bake for 15–20 minutes until golden, then leave to cool.
- For the toppings, chop the onions and sauté in a little butter until caramelised, 10–15 minutes, stirring occasionally. Rub the steaks with garlic, then grill or fry the steaks, bacon and eggs, seasoning with salt and pepper, and toast the halved buns.
- Spread mustard on one bun half, then layer each chivito with steak, a slice of ham, a slice of cheese, a strip of bacon, a tomato slice and some lettuce. Top with a fried egg, sprinkle generously with chimichurri and the caramelised onions, and serve immediately.
