Uruguayan Chivito Plate (Steak Sandwich Platter)

• 500 g Idaho potato
• 5 tbsp Sunflower oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 clove Garlic
• 300 g Beef rump steak
• 2 pieces Crusty white bread
• 3 tbsp Mayonnaise
• 80 g Cured ham
• 100 g Mozzarella
• 2 Egg
• 1 large Tomato
• 6 leaves Romaine lettuce

1. Cut the potato into chips about 1 cm thick. Pat dry well, then season with 0.5 tsp of the salt and a pinch of the pepper.
2. Heat 4 tbsp of the sunflower oil in a large frying pan over medium-high heat. Fry the chips for 12 to 15 minutes, turning often, until golden and tender; transfer to a plate and season with another pinch of salt.
3. Finely grate the garlic into the mayonnaise and set aside. Slice the tomato and set out the lettuce leaves for serving.
4. Season the steak on both sides with the remaining salt and pepper. In the same pan, add 1 tbsp sunflower oil if the pan looks dry, then sear the steak over high heat for 1 to 2 minutes per side until browned and cooked to your liking. Rest on a board for 3 minutes, then slice thinly.
5. Split the crusty white bread and spread the garlic mayonnaise over the cut sides. Layer in the sliced steak, cured ham and mozzarella, then return the filled rolls to the pan on low heat for 2 to 3 minutes, covered if you can, until the mozzarella is melting.
6. Fry the eggs in the pan over medium heat until the whites are set and the edges are crisp, 2 to 3 minutes. Serve each sandwich topped with a fried egg, with the tomato and lettuce on the side and the chips alongside.

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