*The mouthwatering grilled picanha sandwich combines tender Brazilian beef with creamy avocado, fresh tomatoes, and a vibrant chimichurri sauce. This delightful creation is served on toasted ciabatta, enhancing the rich flavors with its crisp texture.
Picanha, a prized cut from the top sirloin cap, delivers rich, succulent taste, enhanced by a thick fat cap that renders beautifully when grilled. The zesty, herbaceous chimichurri cuts through the steak’s richness, creating a perfect balance.
Picanha, known as top sirloin cap in stores like Whole Foods or Latin markets, is celebrated in Brazil and Portugal for its tenderness. Scoring the fat cap ensures even cooking, though tri-tip or flank steak can substitute if needed. “Resting the steaks before slicing is one of the best techniques to ensure tender and juicy meat,” notes the Food & Wine Test Kitchen, as it allows juices to settle for a perfect medium-rare.
Chimichurri, a tangy Argentine sauce of parsley, garlic, and chili flakes, adds a bright finish and can be homemade or store-bought. Andrew Armstrong with I Love Meat writes, “A perfectly cooked picanha, chimichurri sauce, a few frites, and a nice inexpensive bottle of South American malbec and you’ve got a helluva nice dinner for not much money.”
Finding picanha can be a challenge, as it’s unlikely to be stocked in your neighborhood supermarket, though a quality butcher shop should carry it or arrange an order. If you’re eager to try it, the recipe below is your go-to for achieving the best outcome.
Scroll to continue reading
Ingredients:
- 1 small whole picanha (about 2 1/2 pounds)
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground cumin
- 2 3/4 teaspoons kosher salt, divided
- Canola oil, for grilling
- 1 ciabatta loaf (14 to 16 ounces), split horizontally
- 2 tablespoons extra-virgin olive oil, divided
- 3 avocados, pitted and peeled
- 2 teaspoons fresh lemon juice
- 1/2 cup homemade or store-bought chimichurri
- 2 large tomatoes, sliced 1/4 inch thick
- 3/4 cup mayonnaise
Directions:
- Trim picanha, leaving a 1/2-inch fat cap; score fat in a crosshatch pattern without cutting into the meat. Slice into three 3-inch-thick steaks, season with garlic, cumin, and 2 teaspoons salt, and let rest for 1 hour.
- Preheat grill to medium (350°F to 400°F), oil grates, and grill steaks fat-side down for 6–8 minutes until golden. Flip and grill, turning occasionally, until a thermometer reads 120°F for medium-rare, about 15–20 minutes; rest for 15 minutes, then slice against the grain.
- Brush ciabatta with 1 tablespoon olive oil, grill cut-side down for 1–2 minutes until toasted, and set aside. Mash avocados with lemon juice, 1/2 teaspoon salt, and 1 tablespoon olive oil until slightly chunky.
- Layer sliced steak on bottom ciabatta half, drizzle with chimichurri, add tomatoes sprinkled with 1/4 teaspoon salt, and spread avocado mixture over tomatoes. Spread mayonnaise on top ciabatta half, close sandwich, and cut into quarters.
This recipe, developed by Nicole Hopper, yields extra steak for creative leftovers like salads or quesadillas.
MORE NEWS ON EURWEB.COM: Bacon, Egg, and Cheese Breakfast Sandwich Linked to Increased Dementia Risk
Sign up for our Free daily newsletter HERE.
