Italian steak sandwiches, known as “churrasco italiano,” are undoubtedly a staple in many food menus and a favorite among Chileans nationwide. These sandwiches are hearty and bursting with flavor.
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Nutritional Facts
Each serving of Italian churrasco sandwich contains approximately 650 kcal, 55 g of carbohydrates, 35 g of fats, 35 g of proteins, 10 g of fiber, 5 g of sugars, and 800 mg of sodium.
How to Make Italian Steak Sandwiches
These “Italian-style” steak sandwiches, with their unique blend of ingredients, belong to a category of their own. They are simply irresistible.
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients
- 800 g of beef sirloin steaks
- 4 frica or marraqueta breads
- 3 avocados
- 3 tomatoes
- Homemade mayonnaise
- Cooking oil
- Garlic powder
- Salt
- Pepper
Instructions
- Wash, peel, and slice the tomatoes into thin ½ cm slices. Peel the avocados, remove the pulp, and mash it with a fork until it reaches a creamy yet slightly chunky texture. Add a few drops of lemon and set it aside.
- On a wide, shallow plate, place the sirloin steaks, season with salt, pepper, and garlic powder to taste, and set them aside. Split the frica or marraqueta rolls and heat them in a toaster or oven. Set them aside.
- In a wide non-stick skillet or hot griddle, add a splash of cooking oil and heat over medium-high heat. Distribute the sirloin steaks evenly and fry for a couple of minutes, turning to complete the cooking, making sure they don’t dry out. Turn off the heat and set them aside.
- Arrange the bottom halves of the rolls, drizzle some of the cooking juices to moisten them, and evenly distribute the sirloin steaks, covering the entire roll. Then, add a couple of tomato slices, plenty of avocado, and mayonnaise to taste.
- Gently cover with the top half of the roll without spilling. Serve the Chilean-Italian steak sandwich immediately, optionally adding a bit of chili paste, and it’s commonly enjoyed with a good cup of coffee.
Avocado and Mayonnaise
The churrasco with avocado and mayonnaise is simply the version without the addition of tomatoes due to taste or allergy preferences. This is typically requested when ordering the sandwich.
Frequently Asked Questions (FAQ)
1. Why is it called “Italian” if it’s from Chile?
The name has nothing to do with Italy’s culinary roots and everything to do with its flag. The green of the avocado, the white of the mayonnaise, and the red of the tomato perfectly replicate the colors of the Italian flag.
2. Sirloin or Loin: Which is better?
While loin is premium, Sirloin (Posta or Asiento) is the traditional choice for churrasco. Its long fibers allow it to be sliced paper-thin without breaking, and it stays incredibly tender when seared at high speeds.
3. Frica or Marraqueta Bread?
This is the great Chilean debate. Pan Frica is a soft, round roll that absorbs juices well, while Marraqueta offers a crunchier, more structural experience. If you like a “messy” sandwich, go with Frica; if you like a “clean” bite, choose Marraqueta.
4. How do I stop the mayonnaise from “sliding”?
The secret is in the emulsion. Using a thick, homemade mayonnaise with a higher oil-to-egg ratio acts as a culinary “glue.” Apply it as the final top layer to bind the avocado to the top bun.
5. What is the best way to slice the steak?
Freeze the beef for about 30–45 minutes before slicing. This firms up the proteins, allowing you to cut those signature paper-thin “churrasco” slices that cook in under two minutes.
Origins of the Name “Churrasco”
Sergio Estrada, a historian and academic, claims that the origin of the word “churrasco” is simply onomatopoeic, developed from the sound produced when placing meat on hot oil: “chhhirrrr.” Finally, its meaning would have been fully established when combined with the Spanish word “socarrar,” referring to toasting or heating, and its subsequent derivation for use as “churrascar.”
Did You Know?
Just like Chile’s most representative sandwiches, such as the completo or the Barros Luco, the churrasco celebrates its “National Day” every October 20th because there is basically not a single soda fountain or restaurant in the country that does not offer it on their menu.
