Ingredients
Scale
- 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
