This sandwich is inspired by the time I spent in Mendoza, Argentina where Asado is a way of life. Every night, we would grill amazing meat over the open flame and all collaborate and share ideas and stories to make communal family meals that were enjoyed with Terrazas de los Andes. I hope that you can get a taste of the culture by cooking this dish for your family and loved ones.
Makes 4 Sandwiches
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
2 roma tomatoes, roasted or grilled
1 can chipotle with adobo sauce
½ red onion, roasted or grilled
4 cloves roasted garlic
3 limes, juiced
1 tablespoon salt
2 tablespoon pimenton (smoked paprika)
1 bunch cilantro chopped, stems included
1 cup olive oil + additional
4 ½-pound hanger steaks
Salt and fresh ground black pepper
Aarón's Adobo (see below)
8 slices of crusty artisan bread
Provolone cheese, cut into five ¼-inch disks
Makes approximately 1½ cups
¼ cup cumin seeds
¼ cup coriander seeds
¼ cup fennel seeds
¼ cup yellow mustard seeds
2 pasilla chiles, stemmed, seeded, deveined, and torn into small pieces
2 ancho chiles, stemmed, seeded, deveined, and torn into small pieces
½ cup dried whole oregano (preferably Mexican)
2 tablespoons onion powder
2 tablespoons garlic powder
¼ cup Spanish paprika (pimento), preferably sweet or hot
Preheat grill or grill pan to medium-to-medium-high heat.
Make red chimichurri: combine tomatoes, chipotle with sauce, red onion, garlic, lime juice, salt, pimenton and cilantro in a food processor. Pulse for approximately 30 seconds, then slowly drizzle in one cup of olive oil while continuing to pulse until well combined. Taste for seasoning and add salt, if needed. Set aside.
Coat steak in olive oil and season with Aarón’s Adobo* and a generous amount of salt. Place steaks on the grill and cook for three to four minutes per side (for medium rare). Remove from heat and set aside on a cutting board to rest for at least five minutes.
Lightly drizzle olive oil on both sides of the bread and grill for 30-40 seconds per side, or until golden brown with grill marks.
Slice steak against the grain into 1/3-inch-thick strips. Place steak strips on 5 pieces of grilled bread and pour residual juices (from your cutting board) over top.
Place provolone disks directly onto the grill and cook for 30 seconds or until the grill side is golden brown. Flip using a thin metal spatula and cook for another 20 to 30 seconds. Remove from heat and immediately place on top of the steak strips (one disk per sandwich). Season with a pinch of salt and top with red chimichurri. Finish with other slice of toasted bread and serve immediately.
Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds along with the pieces of pasilla and ancho chiles. Toast, stirring constantly, until it’s very aromatic and just beings to smoke, about 3 minutes.
Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.
Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.
Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.