Sandwich de Entraña al Horno, con Pan Casero y Vegetales Salteados

flank steak

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and calories while still being a good protein source.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain bread offers more fiber and nutrients.

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: homemade herb sauce

Salsa verde provides a fresh flavor with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with lower calories.

Start by preparing the bread, which takes the longest.

In a bowl, combine 500 ml of warm water, 1 tablespoon of sugar, and 10 g of baking yeast.

Add approximately 4 tablespoons of flour to the mixture and mix well.

Cover the bowl with a plastic bag or freezer separator and place it near a warm stove to ferment until it becomes frothy.

In another bowl, combine 1 kg of flour (700 g type 000 and 300 g type 00) and 1 tablespoon of salt.

Once the yeast mixture is frothy, add it to the flour mixture along with 60 g of beef fat at room temperature.

Add a little more water if needed and knead until you have a smooth dough.

Place a bit of flour in the bowl, cover it, and let it rest for 30 minutes.

After 30 minutes, divide the dough into 12 portions and shape them into cylinders.

Cover the dough portions and let them rest for 1 hour.

Before resting, make three cuts on the top of each dough piece with a sharp knife.

After 1 hour, prepare an egg wash by beating 1 egg with 1 teaspoon of sugar and a little salt, adding a splash of milk.

Brush the dough pieces with the egg wash.

Preheat the oven to just below maximum temperature and bake the bread for 30 minutes, brushing them again halfway through and switching the top and bottom racks.

While the bread is baking, prepare the chimichurri by chopping 3 cloves of garlic and a bunch of parsley.

Add oregano, sweet paprika, chili flakes, salt, a splash of olive oil, a splash of sunflower oil, and apple cider vinegar to the chimichurri mixture.

Prepare the entraña by removing the skin from one side and cutting them in half if necessary.

Apply some of the chimichurri to the entraña, ensuring it is well coated.

Place the entraña in a baking dish with the skin side up and cover with aluminum foil, letting it sit at room temperature for 30 minutes while the oven preheats.

For the sautéed vegetables, cut a carrot into thin julienne strips, along with red and green bell peppers, and slice a large onion into strips.

Cook the vegetables over low heat until softened, stirring occasionally, and season with salt and pepper before reserving them.

After 35 minutes, uncover the entraña, turn it over so the skin side is down, and return it to the oven for an additional 15 minutes to brown.

Remove the entraña from the oven, cut it into portions, and easily remove the skin.

Assemble the sandwich with the freshly baked bread, entraña, and sautéed vegetables.

Cooking Techniques

Equipment Needed

Spice Level: