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Peruvian-Style Asado Sandwiches

  • Prep 20 min
  • Total 3 hr 0 min
  • Ingredients 16
  • Servings 6
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  • Pinterest
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  • Save
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Ingredients

For the asado:

4
lb eye round steak
1
tablespoon chopped garlic
1/2
teaspoon grated ginger
2
tablespoons panca pepper
1/2
cup soy sauce
1
cup red wine
2
bay leaves
Salt and pepper, to taste
2
tablespoons chuño (potato starch)

For the sandwiches:

6
roseta buns or ciabatta
Mayonnaise, to taste
Lettuce leaves, to taste
Tomato slices, to taste
Sliced avocado, to taste
Shoestring potatoes, to taste
Salsa criolla, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
676.1
% Daily Value
Total Fat
26.6g
41%
Saturated Fat
10.2g
51%
Cholesterol
208.7mg
70%
Sodium
1939.4mg
81%
Total Carbohydrate
27.4g
9%
Dietary Fiber
1.8g
7%
Sugars
3.0g
Protein
72.6g
% Daily Value*:
Vitamin C
2.40%
2%
Calcium
14.90%
15%
Iron
45.50%
46%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Use watercress or arugula instead of lettuce.

Directions

  • 1 For the asado: In a glass container, marinate the meat with garlic, ginger, panca pepper, soy sauce, red wine, bay leaves, salt and pepper. Refrigerate for a couple of hours or overnight.
  • 2 Add the asado and all the marinating juice to a pot, add 1 1/2 cups of water and cook on low heat with the lid on until the meat is very tender, 2 hours approximately.
  • 3 Remove meat from pot, place on cutting board and slice with a very sharp knife or an electric knife. Meanwhile, dissolve chuño in a couple tablespoons of water and add the juice to the pot, stirring until it starts to thicken. The sauce should have some body to it but shouldn’t be too thick.
  • 4 For the sandwiches: Cut buns in half. Add mayonnaise, a few lettuce leaves, a few slices of the asado, tomato, avocado, shoestring potatoes and finish with salsa criolla.
  • 5 Serve immediately.

Peruvian asado is different from the asado we find in other countries. It’s more like a roast beef that is cooked on low heat with wine and other ingredients. Once the meat is very tender, it is sliced very thinly and served with rice, mashed potatoes or pasta. It’s a favorite in Peruvian homes and everyone has their own version. Today, I bring you a very easy version to make an asado with a bit more of an oriental flavor since it’s made with soy sauce. Some versions are more Mediterranean and are made with tomato and other veggies. This recipe is simple and easy to make. With this asado and a few other ingredients you can make some very satisfying sandwiches. The bread used for this recipe is called roseta; it’s round and has a crunchy crust. However, you can always use ciabatta in its place. The result will be just as delicious.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

Peruvian asado is different from the asado we find in other countries. It’s more like a roast beef that is cooked on low heat with wine and other ingredients. Once the meat is very tender, it is sliced very thinly and served with rice, mashed potatoes or pasta. It’s a favorite in Peruvian homes and everyone has their own version. Today, I bring you a very easy version to make an asado with a bit more of an oriental flavor since it’s made with soy sauce. Some versions are more Mediterranean and are made with tomato and other veggies. This recipe is simple and easy to make. With this asado and a few other ingredients you can make some very satisfying sandwiches. The bread used for this recipe is called roseta; it’s round and has a crunchy crust. However, you can always use ciabatta in its place. The result will be just as delicious.