This colorful and incredibly tasty creation is my version of the legendary Chilean sandwich, the chacarero. By its general definition, a chacarero is a sandwich made with thin strips of beef steak, tomatoes, chilies and green beans. While I have remained true to the creation by including all of those ingredients in this version of the sandwich, I have also included a few more to even further bolster the satisfying qualities of the dish. The fries with which I ultimately served my burger are entirely optional.
Ingredients (Serves 1)
- 1 large baking potato (if serving fries with burger)
- 3 thin strips of frying steak
- 2 tablespoons olive oil, plus extra for frying
- 1 large garlic clove, peeled and crushed or grated
- 1/2 teaspoon hot chili powder
- Salt and black pepper
- 1 medium sized ripe hass avocado
- Juice of half a large lime
- Few drops of Tabasco sauce
- 1 large tiger bread roll
- 8 trimmed green beans
- 2 slices processed cheese
- 3 slices from a medium tomato
If you intend serving the fries/British chips with your sandwich and wish to make them the same way I do, their initial preparation is your first step. Peel the potato, slice lengthways to around half to three-quarters of an inch and chop in to middle finger sized strips. Steep for ten minutes in cold water. Drain and put them in a pot with fresh cold water and some salt. Bring the water to a simmer for five minutes only. Drain, allow to steam off and dry out for a few minutes and refrigerate in a suitable dish for a minimum half hour.
Measure out the olive oil in to a stone or glass bowl. Don't use a plastic bowl as the spice could stain it permanently. Add the garlic clove and chili powder. Season with just a little bit of salt and pepper. Stir well to combine all the ingredients in to a thin paste.
Lay the steak strips in the oil and turn around gently with a wooden spoon to evenly coat. Cover the bowl with some plastic wrap and set aside to marinate for an hour. Note that the bowl should not be put in the fridge as the steak should be cooked from room temperature.
As soon as the steak is set aside to marinate, prepare the avocado combination that the flavors have a chance to similarly infuse.
You can peel and stone the avocado any way you choose. The way I do it is to cut all the way around the longest circumference right through to the stone. I then twist the two halves apart and carefully embed the knife in the stone, twisting it free. The flesh can then be spooned out of each half and put in to a bowl. Add the lime juice, a few drops of Tabasco and some salt and pepper.
Mash the avocado with a fork until it is smooth and all the seasonings are fully combined. Taste and if necessary adjust the seasoning as required. though do be careful about adding Tabasco as just a couple of drops can make a huge difference. Just as with the steak, cover the bowl and set aside until required.
The fries should now be deep fried for three or four minutes, drained, cooled and put back in the fridge for at least a further half hour.
When the steak has marinated for a the full hour, pour some oil in to a large, non-stick frying pan and bring it up to a fairly high heat. Put the fries on for a final deep fry of four to five minutes until crisp and golden. These thin steak strips only took a minute each side in the pan to cook.
Fried steaks are lifted to a heated plate to be covered with aluminum foil and rested
The steaks should be lifted to a heated plate and the plate covered with aluminum foil for a few minutes to let them rest. Remove the fries from the deep fryer and drain on a plate covered with kitchen paper.
The green beans should be fried for a couple of minutes in the hot pan vacated by the steaks. Shake the pan gently every twenty seconds or so to turn them in the spiced oil.
Cut the bread roll in half horizontally. If desired, the cut sides can be lightly toasted under your broiler/overhead kitchen grill before you start to assemble the sandwich.
Cheese slices and mashed avocado are added to bottom and top roll halves respectively
Start assembling your burger by laying the cheese slices on the bottom half of the roll. Spoon some of the avocado mix on to the top half of the roll and spread it out. You won't need all of it but the excess can be kept overnight if necessary in the fridge, covered again with the plastic wrap, and used the following day in some other way.
Cooking tongs are best used to lift the rested steaks on to the cheese slices.
The green beans should be lifted - also using the cooking tongs - on to the top of the avocado. The tomato slices should be arranged on top of the steaks.
Carefully lift the top on to the bottom of the roll and plate up with the drained fries.