In this Chilean steak and green bean sandwich, thin slices of garlic-scented steak are seared over high heat then layered on a bun with juicy raw tomatoes, a mound of tender cooked green beans, and ribbons of fresh yellow chiles.
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.Cooking the green beans until very soft creates a sandwich with a cohesive texture and structure.
In Chile, it’s rare to prepare a chacarero at home. Chileans typically eat this steak and green bean sandwich—and most other types of sandwich—at local fuentes de soda, special restaurants serving only sandwiches. The meat is typically brushed with garlic-scented oil and cooked briefly on a giant flattop griddle so that it remains rosy and tender inside.
No matter what cut of beef you use, a rapid and intense sear is the key to making it robust and flavorful without overcooking it. In Chile, a huge, flattop griddle is the standard tool for this, though in my own testing I was able to get better flavor by cooking the beef directly on a grill directly over very hot coals. That said, a cast iron skillet or stovetop griddle will work; just make sure you get them extremely hot.
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