The Chilean Churrasco- Ultimate Steak Sandwich!
A Churrasco is a Spanish term referring to beef or grilled meat, primarily in Argentina, Brazil, Chile, and Uruguay. However, the term varies from country to country. In Brazil, a churrascaria is a restaurant serving grilled meat, as much as you can eat, where the waiters move around the restaurants with skewers of different kinds of meat. In Argentina, a churrasco is a steak usually grilled over hot coals. Featured here is the Chilean churrasco, which is a sandwich comprised of several thin slices of beef, served on a toasted bun, and usually accompanied by tomato, avocado, and sometimes melted cheese. I usually serve the add grilled onions to mine and serve with Fried Potatoes and Ensalada Chilena (peeled and sliced tomatoes served with thinly sliced onion and fresh cilantro lightly tossed in a fresh lemon juice and grapeseed oil dressing.
Chilean Churrasco with Fried Potatoes
Cook Time
Ingredients
- 2 lbs thinly sliced beef, (I use a slicer to cut the pieces thin)
- 4 oversized hamburger buns or large rolls, (lightly buttered and toasted)
- 2 yellow onions, sliced and grilled
- 2 avocados, mashed, lightly salted with a drop of lemon to keep it from turning brown
- Aji Chileno Chilean hot sauce, (Substitute w/Chinese Chili Garlic Paste)
- 1 large tomato, peeled and sliced
- salt and pepper to taste
- Use lean beef, such as Eye of Rib
- Slice beef in thin slices.It helps to use a slicer if you have one.
- Lightly season the beef slices with salt and pepper and cookon a grill pan. Be sure not to overcook.
- Make oversized homemade buns using (Bridgeford) frozen bread dough. ( cooking Instruction are on the package.)
- Toast and lightly butted the buns
- Stack several slices of thinly sliced grilled beef on a toasted and buttered bread roll.
- Add grilled onions, avocado and aji chileno on top of the grilled beef.
- Add the top of the bun and its ready to eat!
- Serve with fried potatoes and Ensalada de Tomate (Chilean Tomato salad of sliced tomatoes, thinly sliced onions and cilantro with a lemon juice and grapeseed oil dressing.
© 2014 Marco
