Picanha Sandwich Recipe
The Picanha sandwich, featuring Brazil’s most cherished cut of beef, brings the bold flavors of South American barbecue right to your kitchen. Known for its rich, beefy flavor and succulent fat cap, picanha makes for a mouthwatering sandwich that is both simple and luxurious. This recipe combines thinly sliced grilled picanha with a vibrant chimichurri sauce, all tucked into a soft, crusty bread roll. It’s perfect for a hearty lunch or a casual dinner, especially if you’re craving the taste of traditional Brazilian churrasco.
Ingredients
Here’s what you need to make this delicious sandwich:
- For the Picanha:
- Picanha Steak: 1-1.5 pounds, trimmed and sliced into thick steaks
- Salt and Black Pepper: To taste
- Olive Oil: For grilling
- For the Chimichurri Sauce:
- Parsley: 1 cup, finely chopped
- Garlic: 3 cloves, minced
- Red Wine Vinegar: 2 tablespoons
- Olive Oil: ½ cup
- Red Chili Flakes: ½ teaspoon
- Oregano: 1 teaspoon, dried
- Salt and Pepper: To taste
- Additional Ingredients:
- Bread Rolls: 2-4, depending on size, preferably crusty
- Arugula or Lettuce: For some greenery
- Optional: Sliced red onions, tomatoes
Step-by-Step Guide
- Prepare the Chimichurri:
- In a bowl, combine all the chimichurri ingredients: parsley, garlic, red wine vinegar, olive oil, red chili flakes, dried oregano, salt, and pepper. Mix well and set aside to let the flavors meld.
- Grill the Picanha:
- Preheat your grill to high heat. Rub the picanha steaks with olive oil and generously season with salt and pepper.
- Place steaks on the grill, fat side down first, to render some of the fat. Grill each side for about 3-4 minutes or until desired doneness is achieved. For authentic Brazilian flavor, aim for medium rare.
- Remove from grill and let rest for a few minutes before slicing thinly against the grain.
- Assemble the Sandwiches:
- Slice the bread rolls in half and toast lightly on the grill if desired.
- Layer the bottom half of each roll with arugula or lettuce, followed by slices of grilled picanha.
- Spoon a generous amount of chimichurri sauce over the meat. Add optional toppings like sliced onions or tomatoes if using.
- Cover with the top half of the bread roll.
Storage Ideas
- Refrigerate Leftovers: Store any leftover meat and chimichurri sauce in separate airtight containers in the refrigerator. The meat can be kept for up to 3 days, while the sauce should be fresh for about a week.
Add-Ons
- Cheese: Add slices of provolone or mozzarella cheese to the sandwich for a creamy texture.
- Spicy Kick: Include pickled jalapeños or additional red chili flakes in the chimichurri for extra heat.
FAQs
Q: What if I can’t find picanha?
A: If picanha is not available, top sirloin cap or tri-tip can be used as substitutes, though they may have less fat.
Q: Can I make this sandwich without a grill?
A: Yes, picanha can also be cooked in a skillet over high heat. Just make sure to get a good sear on the meat to mimic the grilled flavor.
Q: How do I prevent the meat from being tough?
A: Ensure the picanha is sliced against the grain and not overcooked. Medium rare to medium doneness is ideal for keeping it tender.
Health Concerns and Benefits
Picanha is rich in protein but also high in fat, particularly saturated fat due to its pronounced fat cap. Enjoy this sandwich as an occasional treat within a balanced diet. Adding fresh greens and opting for whole grain rolls can increase the nutritional value.
The Picanha sandwich is a celebration of simple ingredients and bold flavors, perfect for any meat lover looking to experience the essence of Brazilian cuisine. Enjoy the explosive taste of churrasco with every bite of this sumptuous sandwich!