Go Back

Grilled Picanha Sandwich with Chimichurri

Grilled picanha sandwich with chimichurri featuring juicy, medium-rare slices piled on toasted ciabatta with a bright parsley-garlic sauce. Crosshatch the fat cap, grill high-heat, then rest and assemble with provolone and arugula for a bold beefy bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
resting 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Latin American, Mexican
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Picanha
  • 1.5 lb picanha steak fat cap on
  • 1 tsp coarse sea salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tbsp olive oil
For the Chimichurri
  • 1 cup fresh flat-leaf parsley finely chopped
  • 3 garlic cloves minced
  • 0.5 tsp red pepper flakes
  • 0.5 tsp dried oregano
  • 3 tbsp red wine vinegar
  • 0.5 cup olive oil
  • 0.25 tsp salt
For the Sandwich
  • 4 ciabatta rolls or hoagie buns
  • 2 tbsp butter softened
  • 4 provolone cheese sliced (optional)
  • 1 cup arugula or baby greens

Equipment

  • 1 cast iron skillet
  • 1 grill

Method
 

Prep the Picanha
  1. Remove the picanha from the fridge and let it sit at room temperature for 30 minutes. Pat it dry with paper towels so the fat renders evenly on the grill.
  2. Score the fat cap lightly in a crosshatch pattern. Rub all sides with olive oil, coarse sea salt, black pepper, and garlic powder to coat thoroughly.
Grill and Rest
  1. Preheat the grill to high heat, 450–500°F. Place the picanha fat-side down first and grill for 4–5 minutes until the fat is rendered and golden.
  2. Flip the steak and grill 4–5 minutes for medium-rare. Cook until the internal temperature reads 130–135°F, then remove to a plate.
  3. Rest the picanha for 10 minutes. This helps the juices redistribute before slicing for tender, juicy bites.
Make Chimichurri
  1. In a bowl, combine the fresh flat-leaf parsley, minced garlic cloves, red pepper flakes, dried oregano, red wine vinegar, olive oil, and salt. Mix until cohesive, then taste and adjust salt or vinegar.
  2. Set the chimichurri aside while you toast the buns. Keep it ready so it’s fresh and vibrant for assembly.
Toast, Slice, and Assemble
  1. Slice the ciabatta rolls in half and butter the cut sides. Toast on the grill or a skillet for 2–3 minutes until golden.
  2. Slice the picanha thinly against the grain. Layer the slices onto the bottom buns with arugula or baby greens, provolone cheese (if using), and generous chimichurri spooned over top.
  3. Cap with the top bun and serve immediately. Assemble right away so the bread stays crisp and the sauce soaks in without getting soggy.

Notes

Pro tip: Slice against the grain right after resting to keep each bite tender, then assemble immediately for the best bread texture. Refrigerate leftover chimichurri in a sealed container for up to 5 days; store sliced steak separately for up to 3 days. Freeze chimichurri only if needed (up to 2 months), but for the best herb flavor, use fresh. For a dairy-free swap, skip the provolone cheese or replace with a dairy-free cheese alternative.