Chivito Del Campo
HEART OF PALM AIOLI:
- 1 teaspoon Dijon mustard
- 3 egg yolks
- 3 cloves roasted garlic
- 1 cup canola oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper
- 3 hearts of palm, finely chopped
BURNT OLIVE RELISH:
- 1/2 cup kalamata olives
- 1/4 cup manzanilla olives
- 2 tablespoons capers
- 3 cloves garlic
- 1 shallot
- 1/4 cup extra-virgin olive oil
CHIVITO DEL CAMPO:
For the aioli: Place the mustard, egg yolks and garlic in the bowl of a food processor, and blend until smooth. Slowly add in the canola oil in a thin stream, thinning out with the lemon juice as needed. Season with salt and pepper and transfer to a mixing bowl. Mix in the hearts of palm.
For the relish: Heat a large, heavy-bottomed cast-iron pan. Place the kalamata and manzanilla olives in the skillet and cook to char, being careful not to shake or move the olives around. Transfer to a cutting board and finely chop the olives, capers, garlic and shallots. Mix with the olive oil and set aside.
For the steak: Preheat the grill or a grill pan. Sprinkle the steak with olive oil, salt and pepper, and grill.
Stack two slices of the rib eye with one slice of ham, one slice of mortadella and top with a slice of provolone. Repeat for the remaining meat and cheese, then place the stacks on a baking sheet and place under the broiler to melt the cheese. Butter and toast the buns on both sides. Spread 1 tablespoon of the aioli on the bottom bun, top with a slice each of lettuce, onion and tomato. Repeat for the remaining buns. In a frying pan, fry the eggs over easy, and then place an egg on top of each stack. Then spread 1 tablespoon of the burnt olive relish on each top bun and place each top bun on a sandwich, and serve.
NotesFood Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.