This Wagyu Steak Sandwich with Chimichurri is one of the most flavor packed sandwiches you’ve ever had!
It’s stacked high with wood fired wagyu picanha, fresh chimichurri, caramelized onions, provolone cheese all on a toasted ciabatta bun.
Be sure to give this recipe a try the next time you’re in the mood for one juicy sandwich!
Ingredients you will need
Cut of Meat: Picanha from Snake River Farms
Chimichurri: Fresh parsley, fresh cilantro, garlic, olive oil, lemon juice, red wine vinegar, salt, black pepper and red pepper flakes
Sandwich: Ciabatta bread, provolone cheese. caramelized onions
How to make a Wagyu Steak Sandwich with Chimichurri
Preheat the grill to 325°F and add some oak wood for bold smoke flavor. I am cooking this on my Kamado Joe Classic II and using the JoeTisserie accessory.
Trim the excess fat and silver skin off of the flesh side of the picanha.
This will allow the seasoning to penetrate down into the meat and help give it more delicious flavor during the cook.
Cut the Picanha with the grain into 2 inch thick steaks then season each slice of Picanha with SPG salt, black pepper and garlic powder).
Insert the MEATER probe to monitor the internal temperature during the cook. Place the Picanha on the spit then get it over the burned down coals and let it cook for 35 minutes.
It’s important to monitor the cook towards the end as picanha is a lean cut of meat with a fat cap. When the fat starts to render down, the flames can grow and you could get some excess fire.
Assemble the Chimichurri by hand chopping then combining all of the ingredients in a bowl and mixing it up.
Slice up 1 large onion then fry it in a pan with butter over medium heat for 10-15 minutes until caramelized.
Once the picanha reaches an internal temperature of 135°F, remove it from the heat then let it rest for 10 minutes.
Thinly slice the picanha then assemble it on a toasted ciabatta bun with caramelized onions, provolone cheese and Chimichurri.
Wagyu Steak Sandwich with Chimichurri
This Wagyu steak sandwich with chimichurri is packed with flavor! Juicy wagyu topped with bright chimichurri, onions and provolone cheese
- Total Time: 50 minutes
- Yield: 4 sandwiches 1x
Ingredients
- 3 pound wagyu picanha roast
- 3 tbsp SPG blend (salt, black pepper and garlic powder)
- 4 ciabatta buns
- 4 slices of provolone cheese
- 1 large yellow onion
Chimichurri
- 1/2 cup olive oil
- 1/4 cup chopped curly parsley
- 1/4 cup chopped cilantro
- 5 cloves minced garlic
- 2 tbsp red wine vinegar
- Juice from 1 lemon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Preheat the grill to 325°F and add some oak wood for bold smoke flavor.
- Cut the Picanha with the grain into 2 inch thick steaks then season each slice of Picanha with SPG salt, black pepper and garlic powder).
- Place the Picanha on the spit then get it over the burned down coals and let it cook for 35 minutes.
- Assemble the Chimichurri by hand chopping then combining all of the ingredients in a bowl and mixing it.
- Slice up 1 large onion then fry it in a pan with butter over medium heat for 10 minutes.
- Once the picanha reaches 135°F, remove it from the heat then let it rest for 10 minutes.
- Thinly slice the picanha then assemble it on a toasted ciabatta bun with caramelized onions, provolone cheese and Chimichurri.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
