Chivito sandwich

1. For the brioche buns, heat the milk with the butter and molasses until the butter melts, then add the cold water and egg.
2. In a large bowl, mix the flour, salt and yeast, then add the milk mixture and stir with a wooden spoon until combined, with no kneading needed. Cover with a damp towel and refrigerate overnight.
3. The next morning, knead the dough briefly on a generously floured surface, cut into eight equal pieces, shape into balls, and place on a parchment-lined baking sheet. Cover again and leave to rise for about an hour, until doubled.
4. Heat the oven to 220°C. Brush the buns with milk, cream or egg wash, sprinkle with sesame seeds if you like, and bake for 15-20 minutes until golden, then leave to cool.
5. For the toppings, chop the onions and sauté in a little butter until caramelised, 10-15 minutes, stirring occasionally. Rub the steaks with garlic, then grill or fry the steaks, bacon and eggs, seasoning with salt and pepper, and toast the halved buns.
6. Spread mustard on one bun half, then layer each chivito with steak, a slice of ham, a slice of cheese, a strip of bacon, a tomato slice and some lettuce. Top with a fried egg, sprinkle generously with chimichurri and the caramelised onions, and serve immediately.

Tips from the ZestyPlate Kitchen

• Make the brioche dough the day before and prove it slowly overnight for the softest buns.
• Pound the steak thin and cook it fast over high heat to keep it tender.
• Take your time caramelising the onions for real sweet, savoury depth.
• Stack it tall and serve it straight away, while the cheese is still melting.