The lomito is
a South American sandwich (found in Chile and Argentina), which is stuffed with
steak or roast pork, plus other ingredients that may include, well, rather a
lot actually—ham, fried egg, cheese, sliced tomato, lettuce, avocado, pickles,
sauerkraut, mayo, and chimichurri sauce (an intense sauce made with vinegar,
parsley, garlic, and chili, which bears no relation to the Chimichurri on page
62).
Makes 1
INGREDIENTS
FOR
THE CHIMICHURRI SAUCE:
4 garlic cloves, peeled
A large handful of fresh flat-leaf
parsley leaves
A sprig of fresh oregano, leaves picked
1 shallot,
peeled
2 tsp hot
crushed red pepper flakes (hot chili flakes), or to taste
2 tbsp red wine vinegar
1 tbsp lime juice
Olive oil, to loosen
Sea salt, to taste
1 thin-cut sirloin steak (about
4½oz/125g)
Black pepper, to taste
1 egg
1 white roll
Mayonnaise
2 slices
country-style ham
1 slice Swiss cheese
Shredded lettuce
Sliced tomato
Sliced onion
To make the chimichurri sauce, very finely chop
the garlic, parsley, oregano, and shallot either by hand or by whizzing them
together in a food processor. Mix in the crushed red pepper (chili) flakes,
vinegar, and lime juice and loosen with olive oil to reach your desired
consistency. Season with salt.
Heat a frying pan or skillet and add a splash of
olive oil. Season the steak with salt and pepper and cook it briefly, turning
once, until cooked to your liking. Remove the steak to a plate and let rest
while you fry the egg in the same pan.
Split the roll in half, lightly toast it, then
spread one half with mayonnaise. Layer on the steak, ham, cheese, fried egg,
and salad ingredients, then drizzle very generously with chimichurri sauce and
top with the other half of the roll. Serve at once.
COOK’S
TIP:
Any leftover chimichurri sauce will keep in an airtight container or a
sealed jar in the refrigerator for up to 2 weeks.
