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
For the Smoked Picanha:
- 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)
For the Habanero Chimichurri:
- 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)
For Assembly:
- 4 ciabatta rolls, sliced and toasted
- 8 slices provolone cheese
- Small cast-iron skillet for melting cheese
Directions
Prepare the Picanha
- 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.
Smoke the Picanha
- 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.
Make the Habanero Chimichurri
- 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.
Prepare the Crispy Provolone
- 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.
Slice and Assemble Your Picanha Sandwich
- 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.
