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Ingredientes
- 4 x red bell peppers
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 lrg garlic cloves finely minced
- 1 lb filet mignon or possibly rib-eye - (to 2)
- 2 tsp Kosher (coarse) salt - (to 3) Freshly-grnd black pepper to taste
- 1 x white onion thinly sliced
- 3 x hard-boiled Large eggs sliced Mayonnaise as needed
- 8 lrg French rolls
- 10 x garlic cloves finely minced
- 2 Tbsp. aji molido see * Note (or possibly 1 tspn chile pwdr and 1 tspn paprika)
- 1/4 c. minced flat-leaf parsley
- 1 tsp dry oregano
- 2 tsp salt
- 1 tsp freshly-grnd black pepper
- 2 x bay leaves
- 1/4 c. corn oil
- 1 c. red wine vinegar
Direcciones
- * Note: Aji molido (Argentine coarsely grnd chile pwdr) is available at specialty markets and some supermarkets.
- For the Chimichurri: Mix ingredients together and place in a glass jar with tight-fitting lid. Let age 1 to 3 days.
- Light the barbecue, mounding most of the coals to one side to create hotter and cooler areas. If using a kettle type with non-adjustable grate, make two piles of coals at the sides, leaving center as an indirect heat cooking area.
- When coals are ashen and glowing (about 30 to 40 min after lighting), roast peppers over hottest part of fire till they are blackened on all sides. Remove them to a plate and cover with dish towel to allow steam to loosen skin. When cold sufficient to handle, peel and seed peppers. Cut peppers into inch-wide slices and place in a shallow serving dish. Pour the extra virgin olive oil over peppers and sprinkle with garlic, tucking some in between layers of peppers. (Peppers may be made several hrs ahead, on a grill or possibly under broiler close to heat source.)
- Meanwhile, rub the meat with salt and pepper; place meat over indirect heat and grill till juices appear on top, 10 to 15 min. From time to time, slide the meat over direct heat to brown.
- Turn the meat to second side and continue grilling over indirect heat till almost done, about 10 min. Move the meat to hottest part of grill for 3 to 5 min to crisp the crust. Remove the meat to a platter and cut into thin slices. Arrange the condiments - mayonnaise, chimichurri, peppers, onions and hard-boiled Large eggs - and have guests assemble their own sandwiches.
- This recipe yields 8 servings.
- Description: "(Sandwiches De Lomito)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 8 servings | |
| Calories 407 | |
| Calories from Fat 229 | 56% |
| Total Fat 25.74g | 32% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 0.02g | |
| Cholesterol 115mg | 38% |
| Sodium 1455mg | 61% |
| Potassium 396mg | 11% |
| Total Carbs 24.67g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.89g | 2% |
| Protein 17.51g | 28% |
