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Grilled Picanha Sandwich with Chimichurri

Grilled picanha sandwich with chimichurri features flame-kissed slices with a crisped fat cap and a bright, herby garlic vinegar sauce. The steak is grilled hot for a tender medium-rare center, then piled onto toasted ciabatta with arugula and red onion for a smoky-charred, fresh finish.
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Prep Time 20 minutes
Cook Time 15 minutes
resting 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the Picanha
  • 1.5 lb picanha (top sirloin cap), fat cap scored
  • 1 tsp coarse sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil
For the Chimichurri
  • 1 cup fresh flat-leaf parsley, tightly packed
  • 3 tbsp fresh oregano leaves
  • 4 garlic cloves
  • 1 small shallot, roughly chopped
  • 0.5 tsp red pepper flakes
  • 0.5 tsp coarse salt
  • 0.25 tsp black pepper
  • 3 tbsp red wine vinegar
  • 0.5 cup extra-virgin olive oil
For Assembly
  • 4 crusty ciabatta rolls or hoagie rolls, split and toasted
  • 4 tbsp unsalted butter, for toasting
  • 1 cup arugula
  • 4 provolone cheese slices (optional)
  • 1 medium red onion, thinly sliced

Equipment

  • 1 cast iron skillet
  • 1 food processor
  • 1 grill

Method
 

Prepare the picanha
  1. Score the fat cap of the picanha in a crosshatch pattern, cutting through the fat but not into the meat, so it can render evenly. Keep the surface markings shallow and cover the whole fat cap.
  2. Rub the picanha with olive oil, then season all over with coarse sea salt, black pepper, and garlic powder for full coverage. Press the seasonings into the meat and fat.
  3. Let the picanha rest at room temperature for 30 minutes so the seasoning can absorb and the meat starts closer to cooking temperature. Place it on a tray and leave it uncovered.
Make the chimichurri
  1. Add parsley, oregano leaves, garlic cloves, and the shallot to a food processor. Pulse 6–8 times until roughly chopped.
  2. Add red pepper flakes, coarse salt, black pepper, and red wine vinegar, then pulse 2–3 times to combine. Stop when it looks textured, not smooth.
  3. With the food processor running, drizzle in extra-virgin olive oil until emulsified but still textured. Taste and adjust seasoning, then set aside.
Grill the steak
  1. Preheat your grill or cast iron grill pan to high heat until hot enough to sizzle on contact. Keep it at high heat throughout grilling.
  2. Place the picanha fat-cap side down first and grill for 4–5 minutes until the fat renders and crisps, golden-brown and sizzling. Leave it undisturbed for even browning.
  3. Flip and grill the meat side for 3–4 minutes per side for medium-rare, aiming for an internal temperature of 130–135°F (54–57°C). Continue grilling until it reaches the target temperature.
  4. Remove from the heat and rest the picanha on a cutting board for 10 minutes. This helps the juices settle before slicing.
Toast and slice
  1. Butter the cut sides of the ciabatta rolls with unsalted butter. Toast on the grill or in a skillet until golden and crispy, about 2 minutes.
  2. Slice the rested picanha thinly against the grain, keeping the fat cap intact on each slice. Arrange slices so each bite includes a bit of the crisped fat.
  3. If using provolone cheese, lay slices on the bottom roll halves. Pile on the hot meat so the cheese melts as the sandwich is built.
Assemble and serve
  1. Spoon a generous layer of chimichurri on the bottom roll halves. Make sure the sauce spreads to the edges.
  2. Pile on the sliced picanha and scatter arugula and thinly sliced red onion on top. Add enough arugula for a fresh, peppery crunch.
  3. Spoon more chimichurri over everything, coating the meat and greens. Use the remaining sauce if you want it saucier.
  4. Close the sandwich, press lightly, and serve immediately. Serve extra chimichurri on the side.

Notes

Pro tip: keep an eye on the fat-cap browning—once it’s golden and actively sizzling, flip promptly for a crisp layer without drying the meat. Store leftover chimichurri in the refrigerator up to 5 days; store leftover grilled picanha covered in the fridge up to 3 days and rewarm gently. Freezing: chimichurri freezes well up to 2 months (best in portions), but cooked picanha is best not frozen. Dietary swap: use provolone-free or replace it with a plant-based cheese slice if you want a dairy-light version (the sandwich still works with extra chimichurri).