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Peruvian-Style Asado Sandwiches

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

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

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.

Expert Tips

  • tip 1
    Use watercress or arugula instead of lettuce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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