Chivito

Pound the beef steaks to an even thickness of about half a centimetre using a meat mallet between sheets of cling film. Season both sides generously with salt and black pepper, pressing the seasoning into the surface of the meat.

Heat the oil in a cast-iron skillet or flat grill over high heat until smoking. Sear the steaks for ninety seconds per side for medium doneness, developing a deep brown crust. Place a slice of mozzarella on each steak during the last thirty seconds and cover to melt.

In the same hot skillet, fry the eggs in the remaining fat until the whites are set and crispy at the edges but the yolks remain runny. Season lightly with salt and set aside on a plate while you prepare the remaining components.

Slice the Kaiser rolls in half and toast the cut sides on the hot skillet for one minute until golden brown and lightly crunchy. Spread a generous layer of mayonnaise on both the top and bottom halves of each toasted roll.

Begin assembling by laying lettuce leaves on the bottom half of each roll, followed by the cheese-topped steak, two slices of turkey breast, tomato slices, and thin red onion rings. Scatter sliced olives over the top for a briny contrast.

Crown each sandwich with a fried egg, allowing the runny yolk to serve as an additional sauce when broken. Place the top bun and press down gently. Serve immediately with a generous portion of crispy French fries on the side.