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The Chacarero is more than just a sandwich; it’s a vibrant representation of Chile’s culinary ingenuity and agricultural heritage.
Found in bustling city markets and quiet countryside eateries alike, this hearty steak sandwich is a favourite among Chileans for its bold flavours and satisfying bite.
With its unique combination of fresh vegetables and tender meat, the Chacarero embodies the balance and simplicity that define Chilean cuisine.
Whether you’re grabbing one on the go or sitting down for a casual meal, this sandwich is a celebration of Chile’s rich food culture in every bite.
What Is Chacarero?
The Chacarero, is a steak sandwich, but calling it just that doesn’t do it justice. It starts with thinly sliced beef, typically grilled to perfection and served on a soft, freshly baked round bread known as pan frica.
What sets the Chacarero apart is the addition of crisp green beans and fresh tomato slices, a combination rarely found in sandwiches elsewhere.
Often, a touch of spicy ají verde (green chili) or a dollop of mayonnaise completes the experience, adding just the right amount of heat or creaminess to round out the flavours.
This sandwich is not only filling but also delightfully fresh, making it a favourite for lunch or a quick snack. Its name, derived from chacra, which means “farm” in Spanish, reflects its agricultural roots and the simplicity of its ingredients.
Despite its humble origins, the Chacarero is a beloved staple in Chilean gastronomy and a must try for anyone exploring the country’s food scene.
Ingredients and Taste
The Chacarero’s ingredients are as straightforward as they are delicious. The base is tender, thinly sliced steak, usually seasoned with just salt and pepper to let the meat’s natural flavours shine.
This is layered with slices of ripe tomato and lightly blanched green beans that retain a bit of their crispness. The bread, soft and slightly chewy, serves as the perfect vessel, soaking up the juices without falling apart.
The sandwich’s flavour profile is a harmonious blend of textures and tastes. The savoury beef pairs beautifully with the refreshing crunch of the green beans and the juicy sweetness of the tomato.
If ají verde is added, it introduces a subtle, spicy kick that elevates the whole experience. The result is a sandwich that is both satisfying and light, perfect for Chile’s varied climate and diverse food traditions.
A Taste of History
The Chacarero’s history is deeply rooted in Chile’s agricultural heritage. Its name, which nods to the chacras or small farms that dot the Chilean countryside, hints at its origins as a meal for farmers.
The use of green beans, a key ingredient, reflects the abundance of fresh produce grown in Chile, while the simplicity of its preparation underscores its practicality as a meal for those working the land.
Over time, the Chacarero made its way from the fields to urban centres, becoming a popular choice in cafes and street food stalls.
Its evolution mirrors the broader story of Chilean cuisine, where traditional ingredients are celebrated and adapted for modern tastes.
Today, the Chacarero is not just a sandwich but a cultural symbol, connecting Chileans to their roots while offering a taste of the country’s unique culinary identity.
Chilean Chacarero (Steak Sandwich) Recipe
Serves: 4 people
Ingredients:
- 4 large sandwich rolls (Marraqueta or French rolls)
- 500g (1.1 lb) thinly sliced beef steak (sirloin or tenderloin)
- 1 tbsp vegetable oil
- Salt and freshly ground black pepper (to taste)
- 2 cups cooked green beans (trimmed and halved)
- 2 medium ripe tomatoes, thinly sliced
- 4 tbsp mayonnaise
- 1 tsp ají verde or mild chili pepper (optional)
- 1 cup iceberg lettuce (optional, for added crunch)
Directions
To begin, prepare the green beans. Bring a pot of salted water to a boil, add the green beans, and cook until tender but still vibrant green, about 5-7 minutes. Immediately transfer them to a bowl of ice water to stop cooking and preserve their colour. Drain and set aside.
Slice the tomatoes into thin rounds and set them aside on a plate. If using ají verde, finely chop it and mix it with the mayonnaise for a mild kick. Cover and refrigerate the mayonnaise mixture until needed.
Season the steak slices generously with salt and freshly ground black pepper on both sides. Heat the vegetable oil in a large skillet over medium high heat.
Cook the steak in the skillet, working in batches if necessary to avoid overcrowding. Sear each side for about 2-3 minutes until browned and cooked to your desired doneness. For the most authentic flavour, aim for medium rare to medium. Remove the steak from the skillet and let it rest on a plate covered with foil.
While the steak rests, lightly toast the sandwich rolls. Slice them in half horizontally and place them in a preheated oven at 180°C (350°F) for 3-5 minutes, or toast them on a griddle for a crispier texture.
Spread a generous layer of the ají mayonnaise mixture (or plain mayonnaise if preferred) on the bottom half of each toasted roll.
Assemble the sandwiches. Layer the steak slices evenly on the bottom half of the rolls, followed by a generous handful of cooked green beans. Add slices of tomato on top and optional lettuce for extra crunch.
Close the sandwiches with the top half of the rolls. Serve immediately, accompanied by a side of fries or a fresh salad. To enhance the experience, consider pairing with a chilled glass of Chilean beer or a fruity soda. For presentation, slice the sandwich diagonally and secure with a toothpick if needed.
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