On paper, the chacarero chileno sandwich seems...weird. Grilled beef, sliced tomato, and cooked green beans. But when done properly, it works.
, has recently turned me on to the idea of using mayonnaise as a sort of marinade for meat. Rather than rubbing meat with oil before placing it on the grill, brushing it with flavored mayonnaise can actually improve its grilling qualities quite a bit.
It was a smashing success. The mayonnaise browned well over the heat of the grill, and the meat was able to achieve a nice char wile still remaining a juicy pink in the center—no small feat for such a thin cut of meat! This will probably become my go-to method for grilling thin steaks from now on. The green beans they served at that old chacarero joint in Boston were drab army green, and well past the al dente that restaurant chefs love.
Still, there was something missing from the sandwich . A rich, grilled cut of meat and soft-cooked vegetablessome acidity to balance them out. I scanned my refrigerator for potential candidates and my eyes settled on a jar of pickled peperoncini, which I sliced thinly and tossed with the green beans. For good measure, I also poured in some of the pickling liquid from the jar, letting the bright juices serve as a sort of dressing for the beans.
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