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 teaspoon Red pepper flakes adjust to taste
- 1/2 cup Extra-virgin olive oil
- Salt to taste
- Black pepper
Sandwich:
- 4 Romaine lettuce leaves
- 8 oz Beef tenderloin steaks
- 4 slices Tomato
- 1/2 cup Red onion thinly sliced
- 2 TBSP Butter
- 2 Eggs
- 2 Sub rolls or bolillo rolls
- 4 slices Muenster cheese
- 4 oz Deli ham
- 4 TBSP Mayonnaise
Sparkling Water
- 24 oz Sparkling water cold
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).
- Melt the butter in a nonstick pan over medium heat. Cook the fried eggs to your desired doneness.
- Slice the rolls in half horizontally. Toast if desired.
- Assemble the Sandwiches: On the bottom half of each roll, layer lettuce, beef tenderloin slices, sliced tomatoes, red onion, cheese slices, ham slices, and a fried egg.
- 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.
- Serve the sandwich with sparkling water.
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: 884kcal | Carbohydrates: 79g | Protein: 32g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1081mg | Potassium: 917mg | Fiber: 7g | Sugar: 18g | Vitamin A: 4286IU | Vitamin C: 13mg | Calcium: 174mg | Iron: 3mg

Sandwich de Lomo
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 teaspoon Red pepper flakes adjust to taste
- 1/2 cup Extra-virgin olive oil
- Salt to taste
- Black pepper
Sandwich:
- 4 Romaine lettuce leaves
- 8 oz Beef tenderloin steaks
- 4 slices Tomato
- 1/2 cup Red onion thinly sliced
- 2 TBSP Butter
- 2 Eggs
- 2 Sub rolls or bolillo rolls
- 4 slices Muenster cheese
- 4 oz Deli ham
- 4 TBSP Mayonnaise
Sparkling Water
- 24 oz Sparkling water cold
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).
- Melt the butter in a nonstick pan over medium heat. Cook the fried eggs to your desired doneness.
- Slice the rolls in half horizontally. Toast if desired.
- Assemble the Sandwiches: On the bottom half of each roll, layer lettuce, beef tenderloin slices, sliced tomatoes, red onion, cheese slices, ham slices, and a fried egg.
- 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.
- Serve the sandwich with sparkling water.
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: 884kcalCarbohydrates: 79gProtein: 32gFat: 49gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 69mgSodium: 1081mgPotassium: 917mgFiber: 7gSugar: 18gVitamin A: 4286IUVitamin C: 13mgCalcium: 174mgIron: 3mg
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