Chivito Uruguayo

Step by stepInstructions

1. Season the beef steaks with salt and pepper on both sides and let them sit at room temperature for 15 minutes.
2. Cook the bacon in a large skillet over medium heat for 3 to 4 minutes per side until crisp, then drain on paper towels and pour off most of the fat, leaving a thin film in the pan.
3. Sear the steaks in the same skillet over high heat for 2 minutes per side for medium, then transfer to a plate and cover loosely with foil.
4. Fry the eggs in the remaining fat with the butter over medium heat for 2 to 3 minutes, until the whites are set but the yolks are still runny.
5. Toast the buns cut-side down on the griddle or in the skillet for 1 minute until golden.
6. Spread mayonnaise on both cut sides of each bun, then build: bottom bun, steak, ham, bacon, mozzarella, fried egg, tomato, and lettuce.
7. Close the sandwiches, press gently, and heat them on the griddle for 1 minute per side so the cheese melts, then serve immediately.