The lomito is perhaps as common as the burger on the streets of Argentina. This steak sandwich is made with Argentinian beef, using the filet mignon or eye fillet steak, normally cut thin so it cooks quickly. The completo refers to "completing" the sandwich by loading it up with just about everything else that’s tasty.
Ingredients
| 1 large | Onion, finely sliced |
| 6 small | Beef steaks, you can use eye fillet, sirloin, rump or scotch (Main) |
| 6 slices | Cheese (Main) |
| 6 | Eggs |
| 6 slices | Deli ham, thick (Main) |
| ½ cup | Mayonnaise |
| 2 Tbsp | Chimichurri, see link to recipe below (Main) |
| 6 | Burger buns, or rustic bread rolls (Main) |
| 6 | Lettuce leaves, washed |
| 2 | Tomatoes, sliced (Main) |
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Directions
- On a barbecue or hot plate or in a large frying pan cook onion until lightly caramelised.
- Season steaks with salt and pepper on both sides. Cook over a high heat for 2-3 minutes on each side or to your desired degree of doneness. Remove steaks, place cheese on top and allow to rest.
- Fry eggs and ham. Mix mayonnaise with chimichurri.
- Chargrill or toast buns lightly, smear generously with chimi-mayo then layer up with lettuce, tomato, steak, onions, ham and fried egg.
