🥪 Churrasco chileno
The Chilean churrasco is a sandwich of thin grilled beef steak in a fresh bun, topped with mashed avocado, sliced tomato and mayonnaise. The soft bun, juicy beef and creamy toppings make it a beloved Chilean fast-food classic. It is typically eaten at lunch from sandwich bars.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g thin beef steaks
- 4 round buns
- 2 ripe avocados
- 3 tomatoes, sliced
- 4 tbsp mayonnaise
- 1 tbsp oil
- Salt and pepper
Method
- Season the steaks with salt and pepper.
- Grill or pan-fry them in the hot oil for 1–2 minutes per side, so they stay tender.
- Split the buns and warm them on the grill.
- Mash the avocado with a pinch of salt.
- Fill each bun with the steak, avocado, tomato slices and mayonnaise and serve immediately.
How to make it lighter
- Replace some of the mayonnaise with extra mashed avocado or a spoon of plain yoghurt; mayonnaise is dense in calories.
- Pick lean steak and trim the fat: protein stays high while fat goes down.
- Add extra tomato and lettuce for volume, and use a smaller wholegrain bun.
History
The churrasco is one of the best known Chilean sandwiches and is found in sandwich bars and cafés across the country. It uses a thin cut of beef cooked quickly on a hot grill. The same sandwich with tomato and green beans is the chacarero, and with avocado and tomato it is sometimes called an Italiano in Chile. It remains a staple of casual eating in Chile.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →