Instructions: * Note: Aji molido (Argentine coarsely ground chile powder) is available at specialty markets and some supermarkets.

For the Chimichurri: Mix ingredients together and place in a glass jar with tight-fitting lid. Let age 1 to 3 days.

Light the barbecue, mounding most of the coals to one side to create hotter and cooler areas. If using a kettle type with non-adjustable grate, make two piles of coals at the sides, leaving center as an indirect heat cooking area.

When coals are ashen and glowing (about 30 to 40 minutes after lighting), roast peppers over hottest part of fire until they are blackened on all sides. Remove them to a plate and cover with dish towel to allow steam to loosen skin. When cool enough to handle, peel and seed peppers. Cut peppers into inch-wide slices and place in a shallow serving dish. Pour the olive oil over peppers and sprinkle with garlic, tucking some in between layers of peppers. (Peppers may be made several hours ahead, on a grill or under broiler close to heat source.)

Meanwhile, rub the meat with salt and pepper; place meat over indirect heat and grill until juices appear on top, 10 to 15 minutes. From time to time, slide the meat over direct heat to brown.

Turn the meat to second side and continue grilling over indirect heat until almost done, about 10 minutes. Move the meat to hottest part of grill for 3 to 5 minutes to crisp the crust. Remove the meat to a platter and cut into thin slices. Arrange the condiments - mayonnaise, chimichurri, peppers, onions and hard-boiled eggs - and have guests assemble their own sandwiches.

This recipe yields 8 servings.

Description: "(Sandwiches De Lomito)"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.