Chilean Steak Sandwich (Churrasco Italiano)
Churrasco italiano Say it: choo-RAHS-koh ee-tah-LYAH-noh
The churrasco italiano is Chile’s colorful steak sandwich: a thin, juicy beef steak tucked into a crusty marraqueta roll with mashed avocado, ripe tomato and mayonnaise. The green avocado, white mayo and red tomato echo the Italian flag, which gives the sandwich its name. It is eaten everywhere from home kitchens to street stalls, usually as a quick lunch or late-night bite. Simple and satisfying, it depends on a hot, fast sear and good bread.
Chilean Steak Sandwich (Churrasco Italiano)
Churrasco italiano
Pronounced choo-RAHS-koh ee-tah-LYAH-noh
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Level
- Easy
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the sandwich
To season and cook
Method
Mash the avocados in a bowl with a pinch of the salt until spreadable but still a little chunky. Thinly slice the tomatoes and split the rolls horizontally without cutting all the way through.
Pat the steak pieces dry, then season both sides with the remaining salt and the pepper.
Heat the oil in a large skillet over high heat until shimmering. Sear the steaks in a single layer, working in batches if needed, for 1 to 2 minutes per side, until browned outside and still juicy inside; do not overcook. Transfer to a plate and rest for 2 minutes.
Pour off excess fat if needed. Place the split rolls cut-side down in the hot skillet and toast for 30 to 60 seconds, until lightly golden and crisp at the edges. Remove.
Spread a generous layer of mashed avocado over the bottom half of each roll, then lay a steak on top.
Divide the tomato slices over the steak, season lightly with salt, and spread or drizzle the mayonnaise over the top half or directly over the tomatoes.
Close the sandwiches, press gently, and serve immediately while the steak is warm and the bread is crisp.
Regional variant: Churrasco a lo pobre
For each sandwich, caramelize 1 sliced onion in oil until golden, fry 1 egg, and cook a handful of thin potato fries until crisp. Build the roll with the steak, onions, fries and fried egg, then add avocado, tomato and mayonnaise if you like. The result is taller and richer, so use a sturdy roll and serve with a fork.
Cook's notes
- Choose a thin cut that cooks fast, such as palomilla, sirloin, or round; pounding a thicker steak to about 1/4 inch (6 mm) works well.
- Mash the avocado just before assembling so it stays bright and creamy.
- Assemble at the last minute; tomato and avocado soften the bread quickly.
Serve with
Cold beer or a light red wine, with potato chips or a simple salad.
Make ahead and storage
Cook the steaks up to 1 day ahead and refrigerate; reheat gently before assembling. Keep the avocado, tomato and mayonnaise separate, and build the sandwiches just before serving.
