Chivito Del Campo
- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1478
- Total Fat
- 128 g
- Saturated Fat
- 31 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 49 g
- Cholesterol
- 406 mg
- Sodium
- 1553 mg
- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1478
- Total Fat
- 128 g
- Saturated Fat
- 31 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 49 g
- Cholesterol
- 406 mg
- Sodium
- 1553 mg
Ingredients
Heart of Palm Aioli
Burnt Olive Relish
Chivito Del Campo
Directions
- For the aioli: Place the mustard, egg yolks and garlic in the bowl of a food processor, and blend until smooth. Slowly add in the canola oil in a thin stream, thinning out with the lemon juice as needed. Season with salt and pepper and transfer to a mixing bowl. Mix in the hearts of palm.
- For the relish: Heat a large, heavy-bottomed cast-iron pan. Place the kalamata and manzanilla olives in the skillet and cook to char, being careful not to shake or move the olives around. Transfer to a cutting board and finely chop the olives, capers, garlic and shallots. Mix with the olive oil and set aside.
- For the steak: Preheat the grill or a grill pan. Sprinkle the steak with olive oil, salt and pepper, and grill.
- Stack two slices of the rib eye with one slice of ham, one slice of mortadella and top with a slice of provolone. Repeat for the remaining meat and cheese, then place the stacks on a baking sheet and place under the broiler to melt the cheese. Butter and toast the buns on both sides. Spread 1 tablespoon of the aioli on the bottom bun, top with a slice each of lettuce, onion and tomato. Repeat for the remaining buns. In a frying pan, fry the eggs over easy, and then place an egg on top of each stack. Then spread 1 tablespoon of the burnt olive relish on each top bun and place each top bun on a sandwich, and serve.
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