Chivito Al Plato (Uruguayan Steak Platter)
The Quirky Foodster Team
Ingredients
- Thin beef steaks (such as sirloin or eye round) — 4
- Salt and black pepper, — to taste
- Vegetable oil — 2 tbsp
- Ham — 4 slices
- Mozzarella or similar melting cheese — 4 slices
- Bacon — 4 slices
- Large eggs — 4
- Large tomato, sliced — 1
- Lettuce, shredded — 1/2 cup
- Green olives — 12
- French fries, to serve
Method
- Season the steaks with salt and pepper. Heat the oil in a large frying pan over medium-high heat and cook the steaks for 2–3 minutes per side, or to your preferred doneness. Remove and set aside, keeping warm.
- In the same pan, cook the bacon slices until crisp, about 4–5 minutes, then set aside.
- Top each cooked steak with a slice of ham and cheese, and return briefly to low heat or under a grill until the cheese melts.
- In a separate pan, fry the eggs to your preference, typically sunny-side up.
- Arrange each cheese-and-ham-topped steak on a plate. Top with a fried egg and crisp bacon.
- Garnish with sliced tomato, shredded lettuce, and green olives arranged around the steak.
- Serve immediately with a generous portion of French fries on the side.
Introduction: Chivito al plato is the knife-and-fork, platter version of Uruguay's beloved national sandwich, presenting tender steak alongside all the traditional toppings — ham, cheese, egg, bacon, and vegetables — as a complete plated meal rather than stacked in bread.
Cultural Background: Chivito al plato is the knife-and-fork, platter version of Uruguay's beloved national sandwich, presenting tender steak alongside all the traditional toppings — ham, cheese, egg, bacon, and vegetables — as a complete plated meal rather than stacked in bread. Widely regarded as a national dish, chivito reflects Uruguay's love of beef and generous, hearty home-style cooking.
Tips: Cook the steak just until done to your liking, since it will sit briefly while the cheese melts and other components are prepared. Have all toppings ready before starting to cook, as this dish comes together quickly once the steak is on the pan. Serve immediately while everything is hot for the best combination of textures and temperatures.
Variations: Add sautéed onions or bell peppers as an extra topping. A drizzle of mayonnaise or salsa golf is a popular finishing touch. Vegetarian version: substitute the steak with a grilled portobello mushroom or halloumi cheese slice.
Storage: Store components separately in airtight containers in the refrigerator for up to 2 days; this dish is best enjoyed freshly assembled.
Reheating: Reheat the steak gently in a pan over medium heat for 1–2 minutes per side; fry a fresh egg and bacon rather than reheating them, as they don't reheat well.
FAQs:
Q: What's the difference between chivito al plato and chivito al pan?
A: Chivito al plato is served open, knife-and-fork style on a plate, while chivito al pan is stacked inside a sandwich roll.
Q: Why is it called "chivito" (little goat) if it's made with beef?
A: Despite the name's literal translation, the dish is traditionally made with beef; the name's exact origin is debated but is now firmly associated with the beef version.
Q: Can I make a lighter version of chivito al plato?
A: Yes, you can omit the bacon and reduce the cheese for a lighter take, though the full version is traditional for special indulgence.
- Thin beef steaks (such as sirloin or eye round) — 4
- Salt and black pepper, — to taste
- Vegetable oil — 2 tbsp
- Ham — 4 slices
- Mozzarella or similar melting cheese — 4 slices
- Bacon — 4 slices
- Large eggs — 4
- Large tomato, sliced — 1
- Lettuce, shredded — 1/2 cup
- Green olives — 12
- French fries, to serve
Please log in to leave a comment.