Smoked Picanha Sandwich With Habanero Chimichurri
Smoky picanha, spicy habanero chimichurri, and melted provolone come together in the ultimate game-day sandwich.
Smoked Picanha Sandwich With Habanero Chimichurri
This recipe comes to us from Tony Ramirez (aka TFTI BBQ), culinary influencer, backyard pitmaster, and friend of Montana Knife Company.
4
20 minutes
45 minutes
650
Brazilian-American Fusion
Sandwich
The first time I pulled a perfectly smoked picanha off the grill and sliced into that beautiful fat cap, I knew it belonged on a sandwich. This picanha sandwich brings together everything I love about Brazilian-style beef: the rich, beefy flavor of the sirloin cap, crispy, melted provolone, and a habanero chimichurri that’ll wake up your taste buds.
This chimichurri sandwich recipe has become my go-to for game-day gatherings and backyard cookouts. The picanha with chimichurri combination hits different when you’re working with quality beef and taking the time to smoke it right.
Ingredients
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- 1 picanha (sirloin cap), approximately 2–3 lbs.
- 2 Tbsp. olive oil
- Your favorite BBQ rub (I like a coarse black pepper and garlic blend)
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- 2 habanero peppers, stemmed and seeded
- 1 whole garlic bulb, cloves peeled
- 1 small shallot, quartered
- 1 cup fresh parsley, packed
- 1 cup fresh cilantro, packed
- 1 lime, zested and juiced
- 1 Tbsp. kosher salt
- 1 Tbsp. coarse-ground black pepper
- 1 Tbsp. red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil (add more if too thick)
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- 4 ciabatta rolls, sliced and toasted
- 8 slices provolone cheese
- Small cast-iron skillet for melting cheese
Directions
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- Score the fat cap in a crosshatch pattern using a sharp, clean knife. Cut about 1/4-inch deep without slicing into the meat. This helps the fat render and allows your seasoning to penetrate.
- Coat the entire picanha with olive oil as a binder. Season generously on all sides with your BBQ rub, pressing it into the scored fat cap.
- Insert a wireless meat thermometer into the thickest part of the meat and set the target temperature to 125°F for medium-rare.
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- Fire up your smoker or grill to 350°F. Add hickory wood chunks for a clean smoke flavor that complements beef without overpowering it.
- Place the picanha fat-side up on the grates. Close the lid and let the smoke do its work.
- Cook until internal temperature reaches 125°F, typically 45 minutes to one hour, depending on thickness.
- Remove the picanha from the heat, tent loosely with foil, and rest for 20–30 minutes. This step is non-negotiable for a juicy picanha sandwich.
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- While the meat rests, prepare your chimichurri. Add habaneros, garlic, and shallot to a food processor. Pulse until finely chopped.
- Add parsley, cilantro, lime zest, lime juice, salt, pepper, and red pepper flakes. Pulse a few more times.
- With the processor running, slowly drizzle in red wine vinegar, then olive oil. Process until combined but still slightly chunky. Taste and adjust salt as needed.
- For a chunkier chimichurri sandwich topping, finely mince all ingredients by hand with a sharp kitchen knife instead.
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- Heat a small cast-iron skillet over medium heat. Melt two slices of provolone in the skillet for each sandwich.
- Let the cheese melt and get crispy on the bottom, about two to three minutes. The edges should turn golden and lacy while the center stays gooey.
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- Slice the rested picanha against the grain using a sharp carving knife. Cut into 1/4-inch-thick slices for the best texture in your chimichurri sandwich.
- Toast your ciabatta rolls, cut-side down, on the grill or in a skillet until golden.
- Layer sliced picanha on the bottom roll. Top with crispy-gooey provolone straight from the skillet. Spoon habanero chimichurri generously over the cheese. Close with the top roll.
