Uruguayan steak sandwich platter (Chivito)

1. Cut the potatoes into chips, soak in cold water for 20 minutes, dry thoroughly and pre-fry in oil at 160 °C for 5-6 minutes; lift out and, just before serving, fry at 180 °C for 2-3 minutes until crisp, then salt.

2. Cut the sirloin into 4 thin (about 1 cm) slices, pound lightly and season with salt and pepper.

3. Fry the bacon until crisp in a frying pan, then sear the steaks in the fat for 1 minute per side; top each with a slice of ham and sliced mozzarella, cover and leave for 30 seconds for the cheese to melt.

4. Meanwhile fry 4 eggs, halve the buns and toast them cut side down in the pan.

5. Spread the bottom halves with mayonnaise, then layer a lettuce leaf, a tomato slice, the cheesy steak, bacon and fried egg; top with the upper half.

6. Serve on a plate with chips and green olives.

Tip: Chivito means "little goat" – legend has it an Argentine guest asked for kid goat and the cook served him beef instead. The name stuck.