Chacarero Chileno (Chilean Steak and Green Bean Sandwiches)

• servings: 4 servings
• total time: 45 minutes

Ingredients

Kosher salt

1/2 pound (225g) green beans, cut on a sharp bias into long, thin strips

1 cup jarred pickled peperoncini or pickled banana peppers, with their liquid, peppers cut into rings

1 1/2 pounds (680g) skirt steak, hanger steak, or flap meat (see note)

3/4 cup (175ml) mayonnaise

3 medium cloves garlic, minced

3 tablespoons (45ml) extra-virgin olive oil

Freshly ground black pepper

4 sturdy rolls, such as telera or ciabatta rolls

Sliced fresh tomato

Directions

Bring a large pot of salted water to a rolling boil. Add beans and baking soda and cook until tender (they should be slightly softer than al dente), about 4 minutes. Drain beans and run under cold water to halt cooking. Set aside at room temperature.

In a small bowl, stir together mayonnaise, garlic, and olive oil. Transfer half of mixture to a covered container and refrigerate until ready to use (see notes).

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 1/4 inch thick. Cut each steak into lengths that slightly overhang the length of your bread. Set meat aside on a large tray.

Season steak generously with salt. With a pastry brush, brush steaks on both sides with the remaining mayonnaise mixture.

For Cooking On an Outdoor Grill: 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 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. 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 2 minutes. Flip and cook until charred on second side, about 2 minutes 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. Proceed with step 7.

For Cooking On an Indoor Stovetop: In a large stainless steel or cast iron skillet, heat 1 tablespoon vegetable or canola oil until just smoking. Working in batches, add steak to skillet and cook, without moving until well browned on first side, about 2 minutes. Flip and cook on second side until well browned and an instant-read thermometer registers 125°F for medium-rare, or 135°F for medium, reducing heat as necessary if steak smokes excessively or starts to burn.Transfer steaks to a clean plate as it finishes cooking. Once steak is cooked, toast buns, cut side down, in remaining fat in skillet until crisp and lightly charred.

To Assemble the Sandwiches: Season tomatoes with salt then layer meat, tomatoes, green beans, and peppers on bottom buns, and close firmly with top buns. Cut sandwiches in half and serve with the remaining mayonnaise mixture.

Nutrition

• Serving Size: Serves 4
• Calories: 913 kcal
• Total Fat: 59 g
• Saturated Fat: 13 g
• Unsaturated Fat: 0 g
• Cholesterol: 170 mg
• Sodium: 748 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 6 g
• Total Sugars: 10 g
• Protein: 60 g