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Ingredients
0.5 cup garlic aïoli
4 boston lettuce leaves
4 servings coarse salt
4 ounces ham boiled
4 large eggs
4 ounces monterey jack sliced
2 tablespoons olive oil
4.1 inch thick pancetta
2 roasted peppers
4 sandwich rolls
1 rib fat-trimmed beef flank steak boneless sliced thin canned (you can ask the butcher to do this)
2 tomatoes sliced
Equipment
frying pan
meat tenderizer
Directions
Pound the steaks lightly with a meat mallet until they are evenly about 1/4 inch thick.
Sprinkle with salt to taste.
Split the rolls and spread aioli on both halves; set aside.
Heat a chapa or a two-burner cast-iron griddle over medium-high heat. As it is heating, crisp the pancetta on it, turning once; set aside. When the chapa is hot enough that a drop of water sizzles on the surface, add the steaks and cook, without moving, for 2 minutes. Turn and cook for another minute, or until done to taste.
Meanwhile heat the olive oil until it shimmers, then fry the eggs until the whites are cooked but the yolks are still runny.
Place a steak on the bottom half of each of the rolls and top with a slice each of ham, cheese, and crisp pancetta and a fried egg. Cover the other halves with the lettuce, tomatoes, and roasted pepper, and close the sandwiches. Slice in half and serve.
