Brazil’s answer to the BLT, a bauru usually comes on a crusty French bun with melted mozzarella, tomatoes, pickles and thin slices of deli roast beef. This open-faced version is topped with buffalo mozzarella and grilled steak – a fitting upgrade given the popularity of barbecue in Brazil.
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4 slices good-quality crusty bread
2 strip-loin steaks, about 1-inch thick
1 ball of buffalo mozzarella, sliced
2 ripe tomatoes, sliced
2 dill pickles, cut into long slices
Cracked black pepper
Hot sauce (optional)
Lime wedges (optional)
1/2 cup mayonnaise
1 clove garlic, minced
Zest and juice of 1 lime
Preheat barbecue to medium-high heat. Grill the bread until it’s toasted and lightly charred (about 2 minutes per side). Set aside.
Season steaks with sea salt and grill to medium-rare – an internal temp of 130 to 135 F (about 3 to 4 minutes per side). Remove from grill and let rest for at least 5 minutes.
Transfer steak to a cutting board and thinly slice across the grain.
To make the garlic-lime mayo, mix together mayonnaise, garlic, lime zest and lime juice.
Top each open-faced sandwich with garlic-lime mayo, slices of buffalo mozzarella, tomato and pickles. Top with steak and freshly cracked black pepper.
If desired, serve with hot sauce and lime wedges.
Suggested Wine Pairings
For a full-on, two-fisted meat-a-palooza in the Philly cheese-steak mould, I would have suggested something more ample, such as Worthington’s White Shield, a fabulous India Pale Ale from Britain that’s gorgeous with simply prepared beef. But this is – dare I say? – daintier dad fare. It’s lighter and zestier, with less bread and a good dollop of garlic-lime mayo.
Muskoka Brewery in Ontario has just created a terrific new India Pale Ale with a lighter profile than most of its kin.
The strong bitterness of the IPA style is here but is more aromatic than palate-lashing.
(Think of a pine forest, the sort many dads would like to be camping in or golfing next to on a day like this.) Fatty beef loves that sort of firm, bold backbone in a beverage. At the same time, the brew incorporates a citrus tang, echoing the mayo. And it’s just 4.3-per-cent alcohol, the sort of drink daddykins can savour all afternoon and eve. - Beppi Crosariol