Chilean homemade Italian churrasco sandwich

Ingredients

• 700 gbeef churrasco steaks
• 4frica rolls or marraqueta rolls
• 3ripe avocados
• 3 mediumtomatoes
• to tastehomemade mayonnaise
• as neededoil for frying
• to tastegarlic powder
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the toppings

   Wash, peel and slice the tomatoes into 0.5 cm rounds. Peel the avocados, remove the stones and mash the flesh with a fork until creamy but still slightly chunky; add a few drops of lemon juice and set aside.

2. 2

   Season the beef

   Separate the churrasco steaks on a wide, shallow plate. Season with salt, black pepper and garlic powder to taste, then set aside.

3. 3

   Warm the rolls

   Split the frica or marraqueta rolls and warm them in a toaster or oven. Set aside.

4. 4

   Cook the steaks

   Heat a splash of oil in a large non-stick frying pan or on a hot griddle over medium-high heat. Arrange the steaks evenly and fry for a couple of minutes, then turn and cook through, taking care not to dry them out. Turn off the heat and set the beef aside.

5. 5

   Build the sandwiches

   Lay out the bottom halves of the rolls and moisten them with a little of the cooking juices. Divide all the beef evenly between them, then add a couple of tomato slices, a generous amount of avocado and mayonnaise to taste. Gently place the top halves on the sandwiches without spilling the fillings.

6. 6

   Serve straight away

   Serve the Italian churrasco immediately. Add a little chilli paste if you like; it is commonly enjoyed with a good coffee.

What is an Italian churrasco?

In Chile, churrasco refers to thin beef cooked for a sandwich, while “Italian” describes the combination of avocado, tomato and mayonnaise. The name is associated with the colours of the Italian flag, and the filling has become a familiar Chilean sandwich style in its own right.

This version works because the hot, savoury beef meets cool tomato and creamy, roughly mashed avocado. A soft roll holds the generous layers, and a little cooking juice helps keep the base moist.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while the bread and avocado contribute much of the carbohydrate; the avocado, mayonnaise and frying oil are the main sources of fat. Balance the sandwich with a crisp salad or vegetables on the side, and use mayonnaise to taste.

Choosing the ingredients

Beef: Thin churrasco steaks cook quickly, so keep them separate in the pan and avoid leaving them on the heat longer than needed. This helps retain their tenderness.

Bread: Frica rolls or marraquetas are the traditional options in this recipe. Warm them before filling so they are pleasant to bite through and ready to absorb a little cooking juice.

Avocado and tomato: Use ripe avocados for a mash that spreads easily, but leave a little texture rather than making it completely smooth. Choose tomatoes that slice neatly so the layers stay in place.

Getting the beef right

Season the steaks before cooking, then heat the pan or griddle well with a splash of oil. Arrange the beef in an even layer so it cooks rather than piling the pieces on top of one another.

Turn the steaks after a couple of minutes and cook the other side through. Thin cuts can dry out quickly, so take them off the heat as soon as they are ready.

Preparing the avocado

Mash the avocado with a fork until creamy with some small chunks remaining. A few drops of lemon juice are specified in the method to add brightness and help the avocado stay appealing while you assemble the sandwiches.

Make the mash shortly before serving, and keep it aside while the beef cooks. That way, the avocado is ready to spread without holding up the hot filling.

Building a sandwich that holds

Start with the bottom half of each warmed roll and add only a little cooking juice to moisten it. Divide all the beef evenly, then layer on the tomato, avocado and mayonnaise.

Set the top of the roll on gently rather than pressing down hard. This keeps the generous filling from squeezing out and makes the sandwich easier to handle.

Serving the churrasco

Serve the sandwiches as soon as they are assembled, while the beef is still warm and the bread has not had time to soften too much. A little chilli paste is an optional addition mentioned in the method.

The recipe notes that the sandwich is commonly accompanied by coffee. For a simple meal, serve it on its own or add a light side such as a crisp salad.

Recipe notes & tips

• Slice the tomatoes to an even 0.5 cm thickness so they sit neatly in the rolls.
• Mash the avocado with a fork to keep a little texture in the filling.
• Warm the split rolls just before cooking the beef so they are ready for assembly.
• Cook the steaks in an even layer and avoid leaving them in the pan once they are done.
• Use only a little cooking juice to moisten each roll base.
• Assemble the sandwiches just before serving to keep the bread from becoming soggy.

Variations

• Add chilli paste: Spread a little on the roll for a spicy finish.
• Use marraquetas: Choose these instead of frica rolls for a different traditional Chilean bread option.
• Adjust the mayonnaise: Add less for a lighter-tasting sandwich or more for a richer one.
• Make the avocado chunkier: Mash it briefly for a more textured filling.
• Serve with coffee: Follow the customary pairing suggested in the recipe.

Common mistakes to avoid

• Overcooking the beef: Thin steaks dry out quickly, so turn them after a couple of minutes and remove them once cooked through.
• Crowding the pan: The steaks may cook unevenly; arrange them in an even layer and cook in batches if needed.
• Mashing the avocado too smooth: Stop while it is still slightly chunky for the intended texture.
• Adding too much cooking juice: A small amount moistens the bread without making the base soggy.
• Pressing the top roll down: Place it gently so the fillings stay inside.
• Assembling too early: Build the sandwiches just before serving to preserve the bread's texture.

How to store

For the best texture, serve the sandwiches immediately after assembling. If storing leftovers, keep the cooked beef and toppings covered separately in the fridge and assemble when ready to eat; reheat the beef gently in a frying pan before serving.

Frequently asked questions