Lomito Sandwich

Chef Jose Sturym

Simon’s Steaks

In Argentinean style, chef Jose cooks over a fire grill at 900°F. Home cooks are well served cooking at a high temperature of 450°F.

Ingredients

1 hoagie bun

5 oz. Petit Tender steak

Kosher salt and black pepper, to taste

2-3 leaves romaine lettuce, cut in fine strips

3 slices fresh tomatoes

1/2 slice red onion, cut in slivers

1-2 tsp mayonnaise

1 tsp horseradish

chimichurri

Chimichurri

1 cup chopped parsley

1 clove garlic, chopped

1/2 tsp dry oregano flakes

1/2 tsp paprika

1/4 tsp red wine vinegar

salt, to taste

1/2 cup canola oil

Method

1.  Season the meat with salt and pepper.
2.  Put on a very hot grill, 450°F.
3.  Cook for approx. 2 minutes on each side until your preferred doneness.
4.  Remove steak from grill, add a dash of salt and drizzle chimichurri on top.

Chimichurri

1.  Mix the parsley and garlic in a food processor with the oregano, salt, paprika, vinegar and just enough canola oil to coat the mixture, add more if needed.
2.  Process for a few seconds until the entire mixture is finely chopped.

Yield 1 cup

Sandwich Assembly

1.  Starting with the bottom of the bun, spread horseradish.
2.  Add steak, chimichurri, onions, tomato, salt, lettuce.
3.  Spread the mayonnaise on the inside of the top bun.