How to Make Grilled Picanha Sandwich with Chimichurri

Food and Wine

You had better break out the knife and fork because this sandwich is about to change lunchtime! In this video, Chef Roscoe walks you through how to make a grilled picanha sandwich with chimichurri with fresh tomato slices and creamy avocado to round out the bold flavor. This Brazilian sandwich takes lunch up a notch with a drizzle of bright chimichurri sauce and an avocado-mayonnaise spread.

Transcript

00:00This churrasco grilled picanha sandwich

00:02is juicy, beefy, and bold.

00:04Thick cut picanha is seasoned with garlic, cumin, and salt

00:07and is grilled to juicy, medium rare perfection.

00:10If you can't find picanha, tri-tip or ribeye

00:12works just fine.

00:13Slice it thin, pile it on a grilled toasted bun,

00:16then top with bright chimichurri, ripe tomato slices,

00:19creamy mashed avocado, and a swipe of mayo.

00:22It's a knife and fork kind of sandwich,

00:24big on flavor, low on the fuss.

00:26Mm, that's delicious.

00:28That could be one of the best steak sandwiches

00:30I've ever eaten in my life.

00:31Well done, chef.

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