Chilean · Lunch & handhelds

Chacarero

Name: Chacarero
Prep time: 30 min
Cook time: 15 min
Total time: 55 min
Yield: 4 sandwiches
Cuisine: Chilean
Ingredients: 12 ounces slender green beans, trimmed; 1 tablespoon extra-virgin olive oil; 2 teaspoons fresh lemon juice; 1 1/2 teaspoons kosher salt, divided; 1 1/2 pounds top sirloin, sliced across the grain into four thin cutlets; 1/2 teaspoon black pepper; 1 tablespoon neutral oil; 4 marraqueta, frica, or small crisp ciabatta rolls; 1/3 cup mayonnaise; 2 ripe tomatoes, thinly sliced; 1 fresh ají verde or mild green chile, seeded and thinly sliced

A Chilean steak sandwich layered with snappy green beans, ripe tomato, fresh green chile, and a light swipe of mayonnaise in a crisp marraqueta-style roll.

About 55 minTotal

About 45 minActive

$$Cost

ModerateDifficulty

Makes 4 sandwiches

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 sandwiches

12 ounces slender green beans, trimmed
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt, divided
1 1/2 pounds top sirloin, sliced across the grain into four thin cutlets
1/2 teaspoon black pepper
1 tablespoon neutral oil
4 marraqueta, frica, or small crisp ciabatta rolls
1/3 cup mayonnaise
2 ripe tomatoes, thinly sliced
1 fresh ají verde or mild green chile, seeded and thinly sliced

Instructions

Bring a wide pot of salted water to a boil. Cook green beans until bright green and crisp-tender, 2 to 3 minutes; transfer to ice water, drain, and dry completely. Split thick beans lengthwise, then toss with olive oil, lemon juice, and 1/2 teaspoon salt.
Pound beef to an even 1/4-inch thickness. Season with 3/4 teaspoon salt and the pepper. Heat neutral oil on a over high and sear the cutlets in batches until browned and the centers reach 145°F, about 60 to 90 seconds per side. Rest 5 minutes.
Split the rolls and toast the cut sides on the griddle until crisp. Spread each with a thin layer of mayonnaise.
Layer one cutlet, tomato, remaining salt, a generous tangle of green beans, and sliced ají in each roll. Close gently and serve while the beef and bread are warm.

ChileChilean fuente de soda and household cooking

From the table

About this recipe

Chacarero is a Chilean steak sandwich whose defining contrast is quick-seared beef with crisp-tender green beans, fresh tomato, and green chile in a crusty roll.

Chacarero is a Chilean farm-style steak sandwich defined by the unusual but essential combination of beef, green beans, tomato, and ají verde. Mayonnaise appears in many contemporary versions but is historically optional; this recipe keeps it restrained. This Kwilt version follows the reviewed household adaptation: Preserve the four defining Chilean elements and use only a light mayonnaise layer, with ciabatta disclosed as a fallback when marraqueta or frica is unavailable.

Sources

Dinner does not stop at the recipe