~952 cal · 58g protein · 38g carbs · 62g fat (estimated, per serving)
🍽️
Steak topped with ham, melted cheese, olives, and fried egg
🇺🇾 Montevideo
Legend says a traveler asked a Punta del Este bar for roast kid (chivito); having none, the cook piled steak with everything else in the kitchen, and Uruguay adopted the accident as its national dish. "Al plato" skips the bun and doubles the pride.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 2 —
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2 thin beef steaks (churrasco cut)
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4 ham slices
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4 mozzarella slices
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2 eggs
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1/4 cup green olives
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a few roasted red pepper strips
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2 potatoes
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1 carrots
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1/2 cup peas (ensalada rusa)
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1/3 cup mayonnaise (for the salad)
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as needed neutral oil + salt
Instructions
1
Make the ensalada rusa: boil diced potatoes and carrots, cool with the peas, and dress with mayonnaise and salt.
2
Sear the steaks (or portobellos) hard and fast on a hot plancha.
3
Layer ham and cheese on each steak in the last minute and cover so the cheese melts.
4
Fry the eggs with crisp edges.
5
Stack: steak, ham, cheese, egg on top, olives and peppers over, ensalada rusa beside. Approach with respect.
Montevideo parrilla tradition.
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🌏 While it simmers — know your destination
📍
Montevideo. Home of the chivito — a steak sandwich with ambitions.
🗺️
Uruguay. Small country, enormous appetite for the grill.
🌍
South America. Andes, Amazon, and Atlantic all on one plate.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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