Recipe: Aarón’s Asado Sandwich

Aarón’s Asado Sandwich

By - - Feb 10, 2018

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.

Servings: 5
Prep Time: 10M
Cook Time: 10M
Total Time: 20M


Steak Sandwich
  • 2 lbs hanger steak
  • 10 slices of crusty artisan bread
  • 3-4 TBS Olive oil
  • Salt
  • Pepper
  • 5 ¼ inch sliced discs of provolone cheese
  • 2 cups Red Chimichurri (recipe below)
  • Aarón’s Adobo (recipe below)
Red Chimichurri
  • 2 roasted roma tomatoes
  • 1 can chipotle with adobo sauce
  • ½ red onion (roasted or grilled)
  • 4 cloves of roasted garlic
  • 3 limes , juiced
  • 1 TB salt
  • 2 TB pimanton (smoked paprika)
  • 1 bunch cilantro chopped, stems included
  • 1 cup olive oil
Aarón's Adobo
  • 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


1. Coat steak in olive oil, adobo and generous amount of salt.
2. Make chimichurri, combine all the ingredients beside oil in food processor. Mix until incorporated, about 30 seconds. Lastly, drizzle in oil. Taste for seasoning, set aside.
3. Pre-heat gas or charcoal grill to medium, medium-high heat.
4. Cook steak for 3-4 minutes on each side until medium rare and set aside to rest for 5 minutes.
5. Drizzle olive oil on sliced bread, grill on 30 -40 seconds on each side or until golden brown.
6. Slice the steak against the grain into thin strips, in 1/3 inch thick strips, place 6-8 oz onto each of the 5 pieces of bread.
7. Pour all tasty residual juices onto the steak/bread.
8. Immediately place provolone on the grill.
9. Using a thin metal spatula, grill for 30 seconds on each side or until cheese is crisp and almost melted.
10. Slide cheese directly on top of steak.
11. Season with a pinch of salt.
12. Spoon 2 TB of red chimichurri on top of cheese and top with other slice of bread. Serve while hot.

Aarón's Adobo:
1. 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.
2. 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.
3. Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.
4. Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.