Monstrous Sandwich with Picanha Steak BBQ

Method

1. Take the picanha out of the refrigerator at least one hour before cooking to bring it to room temperature.
2. Score the fat layer in a diamond pattern, cutting only into the fat, not the meat.
3. Season the meat generously with salt and pepper, pushing the seasoning into the cuts.
4. Clean the BBQ grate and heat it until very hot.
5. Place the picanha on the grill fat side up, close the lid slightly, and sear to get a good crust (Maillard reaction).
6. After searing, move the meat away from the direct coals and continue cooking indirectly until the internal temperature reaches 45°C (about 113°F).
7. While the meat cooks, prepare the vegetables: halve the eggplant and score the flesh; halve the tomatoes; slice the spring onions; place a whole head of garlic on the grill.
8. Season the vegetables with salt and place them on the grill alongside the meat to cook until tender.
9. Once cooked, remove the vegetables and the meat from the grill. Let the meat rest.
10. Toast two slices of durum wheat bread on the grill.
11. Scoop out the cooked eggplant flesh, squeeze the roasted garlic cloves into a bowl, add olive oil, and mix to make a creamy sauce.
12. Slice the rested picanha thinly against the grain using a sharp knife.
13. Assemble the sandwich: spread the eggplant cream on the toasted bread, add the grilled tomatoes and spring onions, layer the sliced picanha, and top with wild mint leaves.
14. Serve immediately with a glass of red wine.