Picanha Steak Sandwich
Ingredients 1 serving:
100 - 150 g tender beef 1 inch thick
1 tsp salt for brining
1 tsp oil for frying
2 tbsp mayo
1 ciabatta
a handful of fresh salad
Chimichurri1,5 dl oliv oil
2 tbsp red wine vinegar
a bunch of fresh leaf parsley with the stems removed
(1,5-2 dl finely chopped)1 tbsp dried oregano
1 tbsp paprika powder
1,5 tsp chiliflakes
2-3 st garlic cloves
Pickled red onion
2 medium sized red onions
1 dl white vinegar
2 dl sugar
3 dl water
This is one of the most delicious outdoor meals I’ve done. It takes but minutes to get the meat ready in the pan, in fact the time the meat should rest afterwards is the most timeconsuming step of the whole meal. I would recommend making the chimichurri and pickled onions at home the day before, and I would higly recommend you make it yourself instead of using something from the store, that way it will taste way better.
I also dry brined the picanha in overnight to make it extra tender and I used no additional seasoning for it when cooking, since the salt already enhanced the flavour.
You can use almost any bread you’ll like. If you have the option to get a fresh baguette the same day it’s marvelous, but two slices of sourdough bread or a ciabatta works more than well if you’re not in the position to buy the bread the same day. Even two hamburger buns should be a viable option in a pinch.
The day before
Dry brine: Coat the meat with salt on both sides, put on a plate and place in the refridgerator over night. Do not cover, the air should be able to circulate over the steak.
Pickled onions: Add white vinegar, water and sugar in a pot and bring to a boil until the sugar dissolves. Let cool to room temperature. Thinly slice the red onions and place in a jar and pour the cooled fluid over until the onions are covered. Close the jar and keep in the refridgerator at least overnight.
Chimichurri: Finely chop the parsley. Grate the garlic. Add all ingredients and stirr until evenly mixed. Keep in a jar in the refridgerator overnight.
Hike day, at home
Take out the meat and pad dry if there’s fluid and excessive salt. Put in a plastic bag and try to remove as much air as possible.
On site
Preheat the pan until a little splash of water forms large water drops that roll around the pan. Add oil so it coats the pan. Sear the steak 2-3 minutes on both sides, then lower the heat to medium and let the meat finish 2-3 minutes on each side until cooked to your preference.
Wrap in paper and let it rest for 10 minutes.Cut the bread in half and lightly toast both halves. Spread mayo on bottom and onions on top part. Spread the salad on the mayo.
When the steak has rested, cut it in somewhat thin slices and put over the salad. Spread 2 tbsp of chimichurri on top of the steak, Add the top part of the bread and enjoy!