#23 Lomito Completo Recipe

Make chimichurri

Finely chop parsley and oregano (or use a mini food processor for a coarse chop). In a small bowl combine chopped herbs, minced garlic, red wine vinegar, red pepper flakes, salt, black pepper and 3 tbs olive oil. Stir to combine and let sit at room temperature while you prepare the rest (at least 10 minutes) to let flavors meld.

Prep steak

If slices are large, cut the thinly sliced beef into sandwich-friendly pieces (~4–5 inches). Pat the meat dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Sear steak

Heat a large skillet or griddle over medium-high heat. Add 1 tbs olive oil. When shimmering, add the beef slices in a single layer (work in batches if needed). Sear quickly 30–45 seconds per side until browned but not overcooked (thin steak cooks fast). Remove to a plate and keep warm.

Sauté onions

In the same skillet reduce heat to medium, add 1 tbs olive oil and 1 tbs butter. Add thinly sliced onion with a pinch of salt and cook, stirring occasionally, about 6–8 minutes until softened and lightly caramelized. If onions begin to brown too quickly, lower heat and add a splash of water.

Assemble meat and cheese

Return seared steak to the skillet with the onions to reheat for 1 minute. Lay ham slices over the steak pieces, then top with the mozzarella. Cover the skillet with a lid for 1–2 minutes or place briefly under a broiler until cheese is melted and ham is warmed. Remove from heat.

Prep bread and produce

If serving on a baguette: slice the baguette lengthwise and lightly toast cut sides under a broiler or in a toaster oven until golden (about 1–2 minutes). If serving on a plate: slice bread into a side portion, if desired. Wash and dry lettuce and slice tomato into 1/4-inch rounds. Lightly salt tomato slices (about 1/8 tsp).

Assemble sandwich (or plate)

For sandwich: place lettuce leaves on the bottom half of the baguette, layer tomato slices, then pile the steak-ham-mozzarella mixture on top. Spoon chimichurri over the meat to taste (about 1–2 tbs). Close sandwich and press gently. For plate: arrange mixed greens and tomato on one side, pile the steak-ham-mozzarella next to it and drizzle chimichurri over the meat and a little over the salad or use as dressing.

Toss mixed greens with 1 tbs olive oil, 1/2 tbs red wine vinegar (or lemon), and salt and pepper to taste. Serve alongside the lomito if plated.

Taste and adjust: add extra salt and pepper if needed and more chimichurri if desired. Serve immediately while steak and cheese are hot.