Chacarero

• Beef sirloin, thinly sliced 500g (1.1 lb)

  The heart of the sandwich; ask the butcher to slice it thin, or slice it yourself against the grain. Substitute: Thinly sliced rump steak or tenderloin.

  How to choose: Bright red, well-marbled sirloin or rump; avoid thick steaks that cannot be sliced thin.

  How to prepare: Trim excess fat and slice into thin strips, about 3 mm thick.

  Required
• Marraqueta rolls 360g (4 rolls, about 90g each)

  Chile's crusty round roll; the traditional bread for a chacarero. Substitute: Crusty French rolls or soft hamburger buns.

  How to choose: Fresh rolls with a crisp crust and soft crumb; day-old rolls toast back well.

  How to prepare: Slice each roll in half horizontally.

  Required
• Green beans, trimmed 300g (about 3 cups)

  The signature topping — cooked just until tender and still bright green. Substitute: Runner beans, cut into thin strips.

  How to choose: Slim, snappy beans with no brown spots; they should bend, not flop.

  How to prepare: Trim the ends and cut into thin strips, or leave whole if they are slim.

  Required
• Tomatoes, ripe 480g (4 medium)

  Sliced thin and salted, they add juice and sweetness. Substitute: Any ripe slicing tomato.

  How to choose: Ripe, fragrant tomatoes that give slightly when pressed.

  How to prepare: Slice into thin rounds and sprinkle lightly with salt.

  Required
• Mayonnaise 60g (4 tbsp)

  A modern addition — the original farmhouse version had none, but most sandwich counters now spread it. Substitute: Leave out for the traditional version, or use a spoonful of aji verde.

  How to choose: A plain, good-quality mayonnaise.

  How to prepare: Measure out.

  Optional
• Green chile, fresh 40g (2 small)

  Adds the gentle heat that gives the sandwich its kick. Substitute: A few dashes of hot sauce, or pickled jalapeno strips.

  How to choose: Firm, glossy green chiles; jalapeno or a mild aji verde both work.

  How to prepare: Remove the seeds and slice into thin strips.

  Required
• Sunflower oil 10g (2 tsp)

  For searing the beef in a hot pan. Substitute: Vegetable oil.

  How to choose: A neutral oil with a high smoke point.

  How to prepare: Measure out.

  Required
• Butter 20g (about 1 1/2 tbsp)

  For buttering the cut rolls before toasting. Substitute: Leave out, or brush the rolls with a little oil.

  How to choose: Unsalted butter if you can, so the salt stays under control.

  How to prepare: Soften at room temperature.

  Optional
• Fine sea salt 3g (1/2 tsp)

  Season the beef and the tomato slices. Substitute: Table salt, use slightly less.

  How to choose: Fine, free-flowing salt.

  How to prepare: Measure out.

  Required
• Black pepper, freshly ground 1g (1/4 tsp)

  A little heat on the beef. Substitute: White pepper.

  How to choose: Whole peppercorns, ground fresh.

  How to prepare: Grind fresh.

  Required

Estimated cost: Medium — about $4–5 per serving at home (USD)

info A Chilean sandwich-counter classic: grilled beef, green beans, tomato and chile in a crusty roll.

Execution Methodology & Culinary Technique

1. 1

   Blanch the green beans

   5 minutes Boiling water (100°C / 212°F)

   Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, until tender but still bright green and crisp. Drain and plunge them into a bowl of cold water to stop the cooking, then drain again and set aside.

   Do not overcook the beans — they are the crunch of the sandwich, not a soft filling.

   Done when: The beans are tender with a snap, and stay vivid green.

2. 2

   Sear the beef

   6 minutes High heat (about 230°C / 450°F); beef to 63°C (145°F)

   Heat the sunflower oil in a large skillet or on a griddle over high heat until it shimmers. Sear the beef in a single layer, in batches if needed, for 2 to 3 minutes per side until browned at the edges. For medium-rare the centre should reach 63°C (145°F). Rest the meat for 3 minutes before assembling.

   Do not crowd the pan — crowded beef steams instead of searing and turns grey.

   Done when: The beef is browned outside and juicy inside; thin slices cook in minutes, so watch them closely.

3. 3

   Toast the rolls

   3 minutes Medium-high heat (about 200°C / 400°F)

   While the beef rests, butter the cut sides of the marraqueta rolls and toast them cut-side down in the same hot pan or under the grill for 2 to 3 minutes, until lightly golden and crisp.

   Toasting stops the bread going soggy under the tomato juice.

   Done when: The cut sides are golden and crisp, the crust still firm.

4. 4

   Salt the tomato and spread the rolls

   2 minutes Room temperature (20°C / 68°F)

   Lay the tomato slices on a plate, sprinkle with a pinch of salt and leave for 2 minutes so they release a little juice. If you are using mayonnaise, spread it on the top half of each toasted roll.

   Salting the tomato first seasons the whole sandwich — unsalted tomato tastes flat.

   Done when: The tomato slices glisten and are lightly salted; the rolls are spread and ready.

5. 5

   Build the sandwiches

   3 minutes Serve hot, beef at 63°C (145°F)

   On the bottom half of each roll, layer the hot beef, then the tomato slices, then the green chile strips, and finally a generous handful of green beans. Close with the top half and press down gently. Serve at once, with napkins — a good chacarero is gloriously messy.

   Put the beans on top of the tomato, not under the beef — they stay crisp instead of steaming soft.

   Done when: Each sandwich is tall, full and warm all the way through, with beans and tomato visible at the edges.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Beef supplies iron, zinc and vitamin B12; green beans and tomato add vitamin C, vitamin K and folate; the marraqueta roll adds B vitamins.

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA hearty, satisfying lunch. One sandwich is a full portion — pair it with salad rather than a second heavy side.
• ChildrenMild and easy to eat, but leave out the green chile for young children and cut the sandwich in half for small hands.
• ElderlySoft bread and tender beef are easy to chew, but the green beans need to be cooked until truly tender for anyone with chewing difficulty.
• Pregnant womenThe beef is cooked through and served hot, which is the safe way to eat it in pregnancy. Skip the chile if it triggers heartburn.
• Breastfeeding womenA protein-rich, filling lunch that helps meet the extra energy needs of breastfeeding.
• AthletesAbout 44.0 g of protein per sandwich makes this a strong recovery lunch; add fries or bread if you need more carbohydrate.
• Weight gainEnergy-dense and easy to finish — the beef, bread and mayo add calories alongside the vegetables.
• Weight lossAt about 657 calories a sandwich this is a big lunch. Take half a sandwich and fill the rest of the plate with green salad.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesOne sandwich carries about 54.8 g of carbohydrates from the roll, so portion size matters and blood sugar should be monitored. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
• High blood pressureSodium is about 908 mg per serving, which is high, so this is an occasional lunch rather than a daily one. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
• Kidney diseaseBeef is high in protein and potassium, which some kidney diets limit, so check your own allowance before a full portion. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
• GoutBeef is moderately high in purines, which can raise uric acid, so this is a sandwich to eat occasionally and in a single portion. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
• Stomach issuesA rich, meaty sandwich with raw chile can feel heavy — eat slowly, skip the chile, and take a smaller portion if your stomach is sensitive. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
• Cardiovascular diseaseBeef, butter and mayonnaise make this high in saturated fat, so treat it as an occasional meal and load the plate with salad. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
• Fatty liverA high-fat, high-energy sandwich, so keep it occasional and balance it with vegetables and water. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
• Food allergiesContains wheat and gluten (marraqueta roll) and egg (mayonnaise). The dish is not suitable for people with wheat, gluten or egg allergy. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
• Special therapeutic dietsNot suitable for vegetarian, vegan, dairy-free or gluten-free tables as written. A gluten-free roll can replace the marraqueta, but the beef stays. If in doubt, ask your clinician or dietitian for advice that fits your own situation.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Store the cooked beef, beans and tomato separately in sealed containers; keep the rolls in a paper bag at room temperature.

In the fridge

Cooked beef and beans keep 2 days in the fridge, stored separately from the bread.

How to reheat

Reheat the beef in a hot pan until steaming hot throughout, to 74°C (165°F), then build a fresh sandwich.

Freezing recommended

No, do not freeze assembled sandwiches.

Signs it has spoiled

Sour or off smell, slimy beef, or mould on the bread.