Sandwich de Lomo

Prep Time 20

Cook Time 30

Servings

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