A steak and avocado sandwich is a great combination, so it is no surprise that the Chilean sandwich known as “churrasco italiano” is delicious.

Churrasco Italiano is called “italiano” because aside from the steak, the filling is the color of the Italian flag: green avocado, red tomatoes, and white mayo. Although this Chilean steak and avocado sandwich is traditionally served without cheese, a little bit of creamy havarti, similar to the Chilean cheese “queso chanco,” is a great addition. If you are looking from a great steak and avocado sandwich recipe, try churrasco italiano: it is a great introduction to  Chilean food.

Steak and Avocado Sandwich Ingredients:

—-For One Sandwich—-
-sandwich steak (amount depends on size of sandwich)
-1 large roll (Portuguese roll, kaiser roll, whole wheat bun, etc.)
-tomatoes
-avocado
-mayo
-**creamy havarti cheese (although not traditionally part of a churrasco italiano sandwich, it is a delicious addition)
Also:
-butter, neutral-flavored oil, lemon juice, salt

Steak and Avocado Sandwich Instructions:

1. Slice the tomatoes, bread, and meat
2. Heat a small of oil (I used 1/4 teaspoon) in a pan for 1 minute
3. Add steak and sprinkle with salt. Cook for 45 sec-1 minute and then flip. Cook for an addition 45 seconds on second side.
4. Turn off heart and add desired amount of cheese on top of steak in pan. Cover with lid or foil and set aside for 2-5 minutes.
5. Heat a small amount of butter and oil in pan for 1 minute to toast bread face-down (I used 1/2 teaspoon butter and 1/4 teaspoon oil). Once butter/oil mixture is hot, turn off heat and put bread face-down in pan. Cover and set aside for 2-5 minutes.

6. Prep avocado by mashing it and sprinkling with lemon juice to prevent oxidation.
7. Assemble the steak and avocado sandwich. Add avocado, tomato, and mayo as desired. It is common to add a bit of salt to each layer, but it is not absolutely necessary.

For detailed recipe instructions, be sure to take a look at my YouTube video on how to make this steak and avocado sandwich.

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