Uruguayan Chivito (Steak Sandwich with Egg and Bacon)

• 300 g Beef steak, thin-cut
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Olive oil
• 6 slices Bacon
• 2 Egg
• 2 pieces Crusty white bread, rolls
• 4 tbsp Mayonnaise
• 2 tsp Dijon mustard
• 4 leaves Iceberg lettuce
• 1 large Tomato, ripe but firm

1. Pat the steak dry, then season all over with the fine sea salt and black pepper. Split the crusty white bread rolls and slice the tomato. Mix the mayonnaise and Dijon mustard together for a quick sauce.
2. Heat a large frying pan over medium-high heat and add 1 tbsp of the olive oil. Fry the bacon for 3–5 minutes, turning, until browned and crisp to your liking, then transfer to a plate. Keep the pan on the heat.
3. Add the remaining 1 tbsp olive oil to the pan and crack in the eggs. Fry for 2–3 minutes until the whites are set and the yolks are still runny (or cook longer if you prefer). Transfer the eggs to the plate with the bacon.
4. Turn the heat up to high and, in the same pan, sear the steak for 1–2 minutes per side, depending on thickness, until well browned and cooked to your liking. Rest the steak for 2 minutes so the juices settle. Slice thinly across the grain.
5. Spread the mayonnaise mixture over the cut sides of the rolls. Layer in the iceberg lettuce, tomato, sliced steak, bacon, and a fried egg on each sandwich. Serve straight away while the egg is still warm.

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