Description
This grilled picanha sandwich is layered with juicy, fire-seared beef and a zesty chimichurri sauce, all nestled in a perfectly toasted bun. It’s bold, herby, and bursting with flavor in every bite.
Ingredients
Scale
- 1.5 to 2 pounds picanha steak, sliced thick
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, finely minced
- 1 cup fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon red chili flakes
- 4 toasted sandwich buns
Instructions
- Preheat your grill or grill pan to high heat.
- In a bowl, mix olive oil, red wine vinegar, garlic, parsley, oregano, chili flakes, salt, and pepper to make the chimichurri sauce. Set aside.
- Lightly oil the grill grates or grill pan to prevent sticking.
- Season picanha slices with salt and pepper on both sides.
- Grill the beef, fat side down first, for 3 to 5 minutes per side or until medium-rare. Let it rest before slicing thinly against the grain.
- Toast the sandwich buns lightly on the grill.
- Spread chimichurri sauce on both sides of the bun.
- Layer sliced picanha on the bottom bun, top with extra chimichurri, and close the sandwich.
Notes
- Let the beef rest before slicing to keep it juicy.
- Make the chimichurri ahead of time for deeper flavor.
- Toast the buns right before assembling for best texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 590
- Sugar: 1g
- Sodium: 760mg
- Fat: 43g
- Saturated Fat: 12g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
Keywords: grilled picanha sandwich, chimichurri sandwich, brazilian steak sandwich, easy sandwich recipe, summer grilling ideas