Picanha & Chimichurri Sandwich
Open wide, this sandwich requires a big bite.
Prep: 15 minutes | Cook: 1 Hour | Total: 1 hr 15 minutes | Serves: 4-6
Ingredients:
1 Whole Picanha
Favorite BBQ Rub
4 Ciabatta Rolls
8 Slices Mozzarella or Provolone Cheese
1 Onion, Sliced
Olive Oil
Chimichurri:
1/2 Cup Olive Oil
2 Tbsp Red Wine Vinegar
1 Bunch Fresh Parsley
3-4 cloves garlic, Minced
1 Red Chili, deseeded and finely chopped
Salt & Pepper
METHOD:
Step 1
Pre heat the bbq. For this cook, I hung the piranha my Stainless Barrel from Steak & Beer. If you don't have the ability to hang meat, you can also cook the picanha using the two zone cooking method or rotisserie.
Step 2
Remove the picanha from its packaging and pat dry with a paper towel. Using a sharp knife, score the fat cap in a crisscross pattern to help the fat render as it cooks. Season heavy on the meat side with your favourite bbq rub. I went with Under The Hood Beef Rub.
Step 3
Place a hook through the thickets end of the picanha, along with a meat thermometer if you choose to track the cook, then hang in the barrel fat side towards the barrel and cook until reaching an internal temp of 130-135F.
Step 4
Place the sliced onions into a medium sized skillet, and cook over a medium high heat until caramelised then remove and set aside.
Step 5
For the chimichurri, place all the ingredients into a bowl and mix well, seasoning with salt and pepper to taste.
Step 6
Slice the ciabatta rolls in half and brush with a little olive oil, then toast until golden.
To the bottom half of the roll, add two slices of mozzarella or provolone cheese then blast under the grill or torch until bubbly and golden brown. Top with a good amount of picanha, spoon over the chimichurri and the caramelised onions, crown with the top bun and enjoy.