Chacarero Chileno (Chilean Steak and Bean Sandwiches)

🥘 Ingredients

• beans (green, 225g, cut on a sharp bias into long, thin strips)
  1/2 pound
• freshly ground black pepper
• garlic (cloves, medium, minced)
  3
• mayonnaise (175ml)
  3/4 cup
• olive oil (extra-virgin, 45ml)
  3 tablespoons
• pepper (jarred pickled peperoncini or pickled banana, with their liquid, peppers cut into rings)
  1 cup
• salt (kosher)
• steak (skirt, 680g, see note, hanger steak, or flap meat)
  1 1/2 pounds
• sturdy rolls (such as telera or ciabatta rolls)
  4
• tomatoes (sliced fresh)

🍳 Cookware

• pot
• bowl
• skillet

1. 1

   Gather freshly ground black pepper , sturdy rolls .

   freshly ground black pepper, sturdy rolls: 4 (such as telera or ciabatta rolls)
2. 2

   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 ⏱️ 4 minutes . 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.

   beans: 1/2 pound (green, 225g, cut on a sharp bias into long, thin strips)
3. 3

   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.

   steak: 1 1/2 pounds (skirt, 680g, see note, hanger steak, or flap meat)
4. 4

   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.

   mayonnaise: 3/4 cup (175ml), garlic: 3 (cloves, medium, minced), olive oil: 3 tablespoons (extra-virgin, 45ml), pepper: 1 cup (jarred pickled peperoncini or pickled banana, with their liquid, peppers cut into rings)
5. 5

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

   salt (kosher)
6. 6

   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.
7. 7

   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.
8. 8

   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.

   tomatoes (sliced fresh)
9. 📝

   Nutrition: (per serving) 908 Calories 58g Fat 49g Carbs 49g Protein Nutrition Facts Servings: 4 Amount per serving Calories 908 % Daily Value* Total Fat 58g 74% Saturated Fat 11g 57% Cholesterol 133mg 44% Sodium 1064mg 46% Total Carbohydrate 49g 18% Dietary Fiber 6g 20% Total Sugars 9g Protein 49g Vitamin C 39mg 197% Calcium 167mg 13% Iron 7mg 39% Potassium 833mg 18% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.