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Sándwich de bondiola
Grilled pork shoulder sandwich
Sándwich de bondiola: grilled pork shoulder steak in a roll with chimichurri and salsa criolla
ArgentinianAlong the Costanera Sur riverside in Buenos Aires, beside the Reserva Ecológica, the carritos have grilled for cyclists, walkers and taxi drivers for generations, and the bondiola sandwich is their pride: a thick pork shoulder steak, marbled and juicy, grilled until charred and laid in a crusty roll with chimichurri and salsa criolla. Weekend afternoons are the busiest. Chef's tip: leave the fat on the steak and turn it only once; the fat bastes the meat and the crust is the best part.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the steaks
- 1 ¾ lb pork shoulder (bondiola) steaks, 1.5 cm thick4 steaks
- 1 tsp coarse salt
- ½ tsp ground black pepper
For the chimichurri
- 1 oz flat-leaf parsleyleaves finely chopped
- 3 garlic clovesvery finely chopped
- 2 tsp dried oregano
- 1 tsp dried chilli flakes
- 3 tbsp red wine vinegar
- ½ cup olive oil
- ½ tsp salt
For the salsa criolla
- 1 tomatoseeded and diced
- ½ onionfinely diced
- ½ red pepperfinely diced
- ½ green pepperfinely diced
- 1 tbsp white wine vinegar
- 2 tbsp sunflower oil
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Method
0/5 doneStep 1: Mix 1 oz flat-leaf parsley, 3 garlic cloves, 2 tsp dried oregano, 1 tsp dried chilli flakes, 3 tbsp red wine vinegar, ½ cup olive oil and ½ tsp salt and leave for 20 minutes for the flavours to blend.
5 minStep 2: Mix 1 tomato, ½ onion, ½ red pepper, ½ green pepper, 1 tbsp white wine vinegar and 2 tbsp sunflower oil.
5 minStep 3: Heat a grill or griddle pan until very hot. Season 1 ¾ lb pork shoulder (bondiola) steaks, 1.5 cm thick with 1 tsp coarse salt and ½ tsp ground black pepper.
5 minStep 4: Grill the steaks for 5–6 minutes on each side, turning once, until well browned and they reach at least 145°F in the centre. Common mistake: flipping them over and over; they never get a crust. Rest for 3 minutes.
12 minStep 5: Toast the cut sides of 4 crusty bread rolls on the grill, lay in the steaks, spoon over chimichurri and salsa criolla, and eat hot.
2 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 40 g
- Carbs
- 40 g
- Fat
- 33 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sándwich de bondiola take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of ground black pepper?
- Black peppercorns, freshly ground, same amount.
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
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