Chivito

1. 1

   Pound the steaks lightly with a meat mallet until they are evenly about 1/4 inch thick. Sprinkle with salt to taste.

2. 2

   Split the rolls and spread aioli on both halves; set aside.

3. 3

   Heat a

4. 4

   or a two-burner cast-iron griddle over medium-high heat. As it is heating, crisp the pancetta on it, turning once; set aside. When the

5. 5

   is hot enough that a drop of water sizzles on the surface, add the steaks and cook, without moving, for 2 minutes. Turn and cook for another minute, or until done to taste.

6. 6

   Meanwhile heat the olive oil until it shimmers, then fry the eggs until the whites are cooked but the yolks are still runny.

7. 7

   Place a steak on the bottom half of each of the rolls and top with a slice each of ham, cheese, and crisp pancetta and a fried egg. Cover the other halves with the lettuce, tomatoes, and roasted pepper, and close the sandwiches. Slice in half and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.