HOW TO MAKE Uruguayan Chivito /Arditos Kitchen “MY VERSION”!!!

Season the sirloin with sea salt and coarse pepper on both sides.

Chop the parsley very small and mix it with mayonnaise, then reserve.

Chop the lettuce into julienne strips and slice the tomatoes.

Turn on the grill and add a piece of applewood for flavor.

Cook the sirloin over indirect heat until it reaches an internal temperature of 60 degrees Celsius.

If desired, cook the sirloin to 65 or 70 degrees Celsius for more doneness, but avoid overcooking to retain juices.

With 3 or 4 degrees left to reach the ideal temperature, move the meat to direct heat to create a crust.

Mark the bacon over direct heat while the meat rests for 20 minutes.

Fry the egg on the grill.

Cut the rested meat into thin slices.

Spread the bread with parsley mayonnaise and assemble the sandwich with lettuce, tomato, slices of meat, melted gouda cheese, bacon, and the fried egg on top.

Equipment Needed

Dietary

Allergens