Grilled Picanha Steak Sandwich is a mouthwatering sandwich that brings together the best of two worlds: the rich, juicy flavor of picanha steak and the satisfying crunch of a hoagie roll. Picanha, also known as top sirloin cap, is a popular cut of beef in Brazil and Argentina, where it’s often grilled and served with chimichurri sauce. This sandwich takes that tradition and turns it into a handheld, portable meal that’s perfect for any occasion.
To make this sandwich, you’ll need a few key ingredients: a 5lb picanha roast, arugula, hoagie rolls, Gruyère cheese, a large sweet onion, and the ingredients for chimichurri sauce. Picanha roast is a cut of beef that’s known for its rich flavor and tenderness, and it’s perfect for grilling. Arugula adds a peppery flavor to the sandwich, while the sweet onion adds a nice sweetness. Gruyère cheese is a great melting cheese that pairs well with the beef, and chimichurri sauce adds a tangy, herbaceous note that complements the steak perfectly.
To prepare the picanha roast, you’ll need to score the fat in a diamond pattern, season it with salt, and sear it over direct heat until it’s nicely charred. Then, you’ll cut the roast into thin steaks, season them with salt again, and sear them again over direct heat until they reach an internal temperature of 125 degrees Fahrenheit. This will give you a nice medium-rare or medium doneness that’s perfect for the sandwich.
While the picanha steaks are resting, you’ll make the chimichurri sauce by mixing chimmi seasoning, red wine vinegar, and olive oil in a bowl. Then, you’ll sauté the sliced onions until they’re translucent and toast the hoagie rolls with Gruyère cheese in a large skillet.
Finally, you’ll assemble the sandwich by adding the sliced picanha steak to the hoagie rolls, topping it with arugula, sautéed onions, and a spoonful of chimichurri sauce. The result is a delicious, satisfying sandwich that’s perfect for any occasion.
Grilled Picanha Steak Sandwich
Ingredients
- 5 lb picanha roast
- Salt to taste
- 1/2 cup arugula
- 4 hoagie rolls
- 8 slices Gruyère cheese
- 1 large sweet onion thinly sliced
Chimichurri Sauce
- 2 tbsp Al Fregoni chimmi seasoning
- 3 tbsp red wine vinegar
- 1/4 cup olive oil
- Instructions:
Instructions
- Preheat your grill to 350 degrees Fahrenheit. This is the perfect temperature for cooking the picanha roast to a medium-rare or medium doneness, which is ideal for this sandwich.
- Slice the sweet onion thinly and set it aside. You can use a mandoline slicer to get even slices.
- Score the fat of the picanha roast in a diamond pattern. This will help the fat render and create a nice crust when searing.
- Season the picanha roast with salt, making sure to rub it evenly into the scored fat. This will add flavor and help the crust form when searing.
- Sear the picanha roast over direct heat until it's nicely charred, then remove it from the grill. Searing the roast over direct heat will create a flavorful crust on the outside while keeping the inside tender and juicy.
- Cut the picanha roast against the grain into 1/2 inch thick steaks. Cutting against the grain will help the meat stay tender and make it easier to eat.
- Season the picanha steaks with salt, making sure to rub it evenly on both sides.
- Sear the steaks again over direct heat for about 4 minutes per side, or until the internal temperature reaches 125 degrees Fahrenheit. This will give the steak a nice sear and cook it to a medium-rare or medium doneness.
- Remove the steaks from the grill and let them rest for at least 10 minutes. Resting the steak will help the juices redistribute and make it more tender and flavorful.
- While the steaks are resting, make the chimichurri sauce by mixing the chimmi seasoning, red wine vinegar, and olive oil in a bowl. Chimichurri sauce is a traditional Argentinean sauce made with herbs and spices, and it's the perfect complement to the rich, juicy steak.
- Sauté the sliced onions until they are translucent. Sautéing the onions will bring out their sweetness and add a nice flavor to the sandwich.
- In a large skillet, lay down your hoagie rolls and add a slice of Gruyère cheese to each one. Using a skillet to toast the hoagie rolls will give them a nice crust and melt the cheese.
- Once the cheese is golden, remove the hoagie rolls from the skillet.
- Slice the rested picanha steaks into thin slices, against the grain. This will make them easier to eat and give the sandwich a nice texture.
- Add the sliced picanha steak to the hoagie rolls, top with arugula, sautéed onions, and a spoonful of chimichurri sauce. The arugula adds a peppery flavor and the chimichurri sauce adds a tangy, herbaceous note that complements the rich, juicy steak.
- Serve immediately and enjoy your delicious grilled picanha steak sandwich! This sandwich is perfect for a summer BBQ or a quick and satisfying meal any time of the year.
The Grilled Picanha Steak Sandwich is a delicious and satisfying sandwich that’s perfect for any occasion. The combination of juicy, flavorful picanha steak, crunchy hoagie roll, melted Gruyère cheese, peppery arugula, sautéed onions, and tangy chimichurri sauce is simply irresistible. Whether you’re hosting a summer BBQ, enjoying a weekend lunch, or looking for a quick and satisfying dinner, this sandwich is sure to please.
Overall, the Grilled Picanha Steak Sandwich is a must-try recipe for any meat lover. It’s easy to make, delicious, and packed with flavor. Whether you’re new to grilling or a seasoned pro, this sandwich is sure to impress. So fire up your grill, grab your ingredients, and get ready to enjoy one of the best sandwiches you’ve ever had!
