The lomito is a very common, very simple lunch item in Argentine cuisine: the steak sandwich. These are so easy to prepare and make a great healthy, hearty snack or to enjoy with family and friends and a glass of Argento Reserva Malbec. There are many variations to the Lomito and you can get as creative in the kitchen as you like but my personal favorite is the tradition tenderloin with fresh tomatoes and lettuce. Saludos!

Serves 4 people

1 pound Tenderloin steak
4 Baguettes or French rolls
2 Large heirloom tomatoes
1 Romaine lettuce
Mayonnaise
Salt & pepper for seasoning

Allow the Tenderloin to come to room temperature (for about 20 minutes), then slice the meat into 4 individual portions and lightly season with salt.

Heat canola oil in frying pan on high heat. Sear the steak on each side for approximately 3 minutes per side. Then set aside the steak on a plate, cover with foil and allow to rest for 4 minutes.

Slice the baguettes or French rolls in half lengthwise and drizzle with olive oil, season with salt and pepper and lightly toast them on a grill.

Slice the tomatoes and wash the lettuce leaves.

Generously spread mayonnaise onto the baguette/roll and add the steak, sliced tomatoes and lettuce.

Serve on a small wood board with thick cut French fries and enjoy with a glass of Argento Reserva Malbec. Saludos! Sebastián San Martín, Argento Winemaker.