Stranger Foods

Photograph of Chacarero chileno (chilean steak and bean sandwiches).

ChileanChacarero chileno (chilean steak and bean sandwiches)

Serves 4 | Prep 30 mins | Cook 15 mins

On paper, the chacarero chileno sandwich seems...weird. Grilled beef, sliced tomato, and cooked green beans. But when done properly, it works. Prove it to yourself by trying this recipe.

Source: www.seriouseats.com

Ingredients

Metric

Imperial

x0.5

Kosher salt
225 g green beans, cut on a sharp bias into long, thin strips
1 cup jarred pickled peperoncini or pickled banana peppers, peppers cut into rings, with their liquid
680 g skirt steaks, hanger steaks, or flap meat
175 ml mayonnaise
3 medium cloves garlic, minced
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
4 sturdy rolls, such as telera or ciabatta rolls
Sliced fresh tomato

Instructions

°C

°F

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Bring a large pot of salted water to a rolling boil. Add beans and cook until tender (they should be slightly softer than al dente), about . Drain beans and run under cold water to halt cooking. Transfer to a medium bowl. Add peperoncini and their liquid and toss to combine. Set aside at room temperature.
Working with one piece at a time, place a piece of steak between 2 sheets of plastic wrap or inside a heavy-duty zipper-lock bag and pound gently with the bottom of a skillet until the meat is less than ¼ inch thick. Cut each steak into lengths that slightly overhang the length of your bread. Set meat aside on a large tray.
In a small bowl, stir together mayonnaise, garlic, and olive oil. Season generously with black pepper. Transfer half of mixture to a covered container and refrigerate until ready to use.
With a pastry brush, brush steak pieces on both sides with remaining mayonnaise mixture. Season generously with salt.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for . Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for . Clean and oil grilling grate.
Working in batches if necessary, place meat directly over hot side of grill and cook without moving until well charred on first side, about . Flip and cook until charred on second side, about longer. Transfer steak to a clean plate as it finishes cooking. When steak is cooked, toast buns, cut side down, on grill until crisp and lightly charred.
To Assemble the Sandwiches: Slather top and bottom buns with remaining mayonnaise mixture. Layer meat, tomatoes, and bean/pepper mixture on bottom buns, then close firmly with top buns. Cut sandwiches in half on a bias (remember: triangles taste better!) and serve.

Nutrition

Per Serving	% Daily Value
Calories 908 kcal	45.4%
Total Fat 58 g	74.4%
Saturated Fat 11 g	55.0%
Carbohydrates 49 g	17.8%
Dietary Fibre 6 g	21.4%
Sugars 9 g	18.0%
Protein 49 g	98.0%
Sodium 1.06 g	46.1%

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