Recipes Articles Book Reviews Shopping Forum Contact


from Man Made Meals: The Essential Cookbook for Guys by Steven Raichlen

Dipping Sauce:
2 kaiser rolls
3 tablespoons mayonnaise, preferably Hellmann's
2 Boston lettuce leaves, rinsed and patted dry with paper towels
4 slices bacon, cut in half crosswise
2 beef steaks, each 3 to 4 ounces and cut or pounded 1/4 inch thick
Coarse salt (kosher or sea) and freshly ground black pepper
2 slices Jack or mild cheddar cheese, each about 1 ounce
2 large eggs
1 luscious red ripe tomato, thinly sliced
2 large strips roasted red pepper (optional)

Makes 2 sandwiches

This and many other wonderful recipes may be found in Steven Raichlen's
Man Made Meals: The Essential Cookbook for Guys


The chivito was the first thing I ate on my first trip to Uruguay and it foreshadowed the onslaught of red meat that would accompany my visit. ("We eat meat thirteen times a week," my guide confided, the fourteenth meal being fish for lunch on Friday.) Simply defined, the chivito is a steak sandwich-the way the Super Bowl, simply defined, is a football game.You start with thin-sliced steakand pile on bacon, eggs, cheese, lettuce, tomato, roasted peppers, and mayonnaise. It makes a Philly cheesesteak look downright anorexic.

Cut the rolls almost in half through the side. Spread the cut sides of the rolls with the mayonnaise. Place a lettuce leaf on the bottom of each roll. Set the rolls aside while you cook the bacon, steak, and eggs.

Arrange the bacon in a single layer in a cold large skillet and heat over medium heat. Cook the bacon until it is crisp and browned, 3 minutes per side. Transfer the bacon to a plate lined with paper towels to drain. Leave the bacon fat in the skillet.

Season the steaks with salt and black pepper to taste. Heat the skillet over high heat. Add the steaks to the skillet and cook until done to taste, 2 minutes per side for medium.

Place the steaks on the rolls, and top them with the bacon and cheese. Leave the fat in the skillet.

Once again, heat the skillet, this time over medium-high heat. Crack the eggs into the skillet and cook until the whites are crisp and browned on the bottom and edges, 2 minutes on the first side, 1 minute on the second side, carefully turning them with a spatula. Slide the eggs into the sandwiches on top of the cheese.

Top each egg with slices of tomato and a strip of red pepper, if using, and season the sandwiches with a little more salt and black pepper. Close the sandwiches and cut them in half before serving.

Copyright © 2014 Epicurean.com & Workman Publishing Company
All rights reserved