Sandwich de Lomo

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1933kcal

Ingredients

Chimichurri Sauce

  • 1 cup Fresh parsley finely chopped
  • 1/4 cup Fresh oregano finely chopped
  • 3 cloves Garlic minced
  • 1/4 cup Red wine vinegar
  • 1/2 tsp Red pepper flakes adjust to taste
  • 1/2 cup Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Sandwich

  • 8 oz Beef tenderloin steaks
  • Salt to taste
  • Black Pepper to taste
  • Extra-virgin olive oil for cooking
  • 2 TBSP Butter
  • 2 Sub rolls or bolillo rolls
  • Romaine lettuce leaves
  • 4 slices Tomato
  • 1/2 cup Red onion thinly sliced
  • 4 slices Muenster cheese
  • 4 oz Deli ham
  • 4 TBSP Mayonnaise
  • 2 oz Potato chips

Homemade Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes
US Customary - Metric

Instructions

  • Prep ingredients per instructions above.
  • Prepare Chimichurri Sauce: In a bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, and red pepper flakes. Slowly drizzle in the olive oil while whisking continuously to emulsify the sauce. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
  • Season the thinly sliced beef tenderloin with salt and pepper to taste.
  • Heat a drizzle of oil in a pan over medium heat. Sear the beef on all sides and cook to your desired internal temperature (see below).
  • Slice the rolls in half horizontally. Toast if desired. Spread with butter.
  • Assemble the Sandwiches: On the bottom half of each roll, layer lettuce, beef tenderloin slices, sliced tomatoes, red onion, cheese slices, ham slices.
  • Spread mayonnaise on the top half of each roll. Drizzle a generous amount of chimichurri sauce over the filling on each sandwich. Place the top halves of the rolls.
  • Mix the ingredients for the lemonade.
  • Serve the sandwich with chips and homemade lemonade.

Notes

Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 1933kcal | Carbohydrates: 79g | Protein: 62g | Fat: 154g | Saturated Fat: 45g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 74g | Trans Fat: 1g | Cholesterol: 374mg | Sodium: 1899mg | Potassium: 1510mg | Fiber: 5g | Sugar: 24g | Vitamin A: 4306IU | Vitamin C: 105mg | Calcium: 538mg | Iron: 18mg

Sandwich de Lomo

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 1933 kcal

Ingredients
 
 

Chimichurri Sauce

  • 1 cup Fresh parsley finely chopped
  • 1/4 cup Fresh oregano finely chopped
  • 3 cloves Garlic minced
  • 1/4 cup Red wine vinegar
  • 1/2 tsp Red pepper flakes adjust to taste
  • 1/2 cup Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Sandwich

  • 8 oz Beef tenderloin steaks
  • Salt to taste
  • Black Pepper to taste
  • Extra-virgin olive oil for cooking
  • 2 TBSP Butter
  • 2 Sub rolls or bolillo rolls
  • Romaine lettuce leaves
  • 4 slices Tomato
  • 1/2 cup Red onion thinly sliced
  • 4 slices Muenster cheese
  • 4 oz Deli ham
  • 4 TBSP Mayonnaise
  • 2 oz Potato chips

Homemade Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes

Instructions
 

  • Prep ingredients per instructions above.
  • Prepare Chimichurri Sauce: In a bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, and red pepper flakes. Slowly drizzle in the olive oil while whisking continuously to emulsify the sauce. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
  • Season the thinly sliced beef tenderloin with salt and pepper to taste.
  • Heat a drizzle of oil in a pan over medium heat. Sear the beef on all sides and cook to your desired internal temperature (see below).
  • Slice the rolls in half horizontally. Toast if desired. Spread with butter.
  • Assemble the Sandwiches: On the bottom half of each roll, layer lettuce, beef tenderloin slices, sliced tomatoes, red onion, cheese slices, ham slices.
  • Spread mayonnaise on the top half of each roll. Drizzle a generous amount of chimichurri sauce over the filling on each sandwich. Place the top halves of the rolls.
  • Mix the ingredients for the lemonade.
  • Serve the sandwich with chips and homemade lemonade.

Notes

Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 1933kcalCarbohydrates: 79gProtein: 62gFat: 154gSaturated Fat: 45gPolyunsaturated Fat: 24gMonounsaturated Fat: 74gTrans Fat: 1gCholesterol: 374mgSodium: 1899mgPotassium: 1510mgFiber: 5gSugar: 24gVitamin A: 4306IUVitamin C: 105mgCalcium: 538mgIron: 18mg
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