Recipe of Chacarero Sandwich Recipe: Chilean Steak, Green Beans and Ají

Ingredients

• 4 Chilean marraquetas (or pan amasado, pan frica or 8 slices of sandwich bread; about 400-500 g total)
• 600 g (1.3 lb) beef churrasco in 4 thin steaks (top round, sirloin or ribeye cap; 150 g per serving)
• 300 g (10 oz) fresh green beans
• 2 large tomatoes, ripe but firm
• 2 Chilean green aji chiles (or 1 jalapeno), seeded and deveined
• 4 tablespoons mayonnaise (or to taste)
• 1 tablespoon neutral oil for the griddle
• 1 teaspoon coarse salt for the cooking water
• Fine salt and freshly ground black pepper to taste
• Optional: 1 garlic clove, finely minced, to saute the green beans for 1 minute
• Optional: 1 avocado, sliced, and sliced cheese for the loaded version

Directions

1. 1

   Wash the green beans, trim the ends and boil them in salted water for 4-6 minutes, until tender but still crisp.

2. 2

   Drain them and plunge them straight into a bowl of ice water to stop the cooking; then cut them lengthwise into thin strips and set aside (if using garlic, saute them for 1 minute on the griddle before assembling).

3. 3

   Finely chop the green chiles, discarding veins and seeds, and keep them in a small bowl so each diner can add as much heat as they like.

4. 4

   Slice the tomatoes about 1/4 inch (5 mm) thick, remove the seeds and excess juice, sprinkle with a pinch of salt and let them drain for 5 minutes on paper towels.

5. 5

   Heat a large griddle or skillet over high heat with the tablespoon of oil, until a drop of water sizzles on contact.

6. 6

   Season the steaks with salt and pepper right before cooking and grill them 2-3 minutes per side for a juicy medium steak; rest them for 2 minutes on a board so they do not release juice into the bread.

7. 7

   Warm the marraquetas for 3-4 minutes in a 180 °C (350 °F) oven or right on the griddle, then cut them open without splitting them completely.

8. 8

   Spread mayonnaise on both halves of the bread, lay in the steak, then the green beans, and finish with the tomato and chiles.

9. 9

   Season with a pinch of salt and pepper, press the bread gently with your hand and serve right away, before the steam softens the marraqueta.