Italian
Monster Sandwich with BBQ Picanha Steak
A monstrous sandwich featuring grilled picanha steak, sliced thin and layered on toasted durum wheat bread with roasted eggplant cream, grilled tomatoes, spring onions, and garlic. Perfect for sharing with friends.
- Difficulty
- medium
Ingredients
9 items- PicanhaKeep the fat layer intact; it keeps the meat moist.
- 1 pcsEggplant
- 2 pcsTomatoes
- 2 pcsSpring Onions
- 1 headGarlic
- 2 slicesDurum Wheat Bread
- SaltTo taste
- Black PepperTo taste
- Olive OilFor the eggplant cream
Method
- Prepare the picanha: make diamond-shaped incisions in the fat layer, then season generously with salt and pepper.
- Clean and preheat the grill to high heat with coals or gas.
- Sear the picanha fat-side down over direct coals for a few minutes until well browned.
- Move the meat away from the coals and close the lid. Cook slowly until internal temperature reaches 45°C (about 113°F).
- Meanwhile, prepare the vegetables: cut the eggplant in half, halve the tomatoes, trim the spring onions, and leave the garlic head whole.
- Place the vegetables on the grill: eggplant cut-side down, tomatoes, spring onions, and garlic. Cook until softened and lightly charred.
- When the eggplant is soft, scoop out the flesh into a bowl. Squeeze out the roasted garlic cloves and mix with eggplant and a generous drizzle of olive oil to make a creamy spread. Season with salt.
- Toast two thick slices of durum wheat bread on the grill until golden.
- Remove the picanha from the grill and let it rest for a few minutes. Then slice thinly against the grain using a sharp knife.
- Assemble the sandwich: spread the eggplant-garlic cream on the toasted bread, top with grilled tomatoes, sliced picanha, and spring onions. Close the sandwich and serve immediately with a glass of red wine.