Picanha and Habanero Chimichurri Sandwich

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Prep Time: 40 Min | Cook Time: 2.5 hrs

  • Picanha roast or steak
  • BBQ Rub
  • Provolone cheese
  • Ciabatta bread 

𝙃𝙖𝙗𝙖𝙣𝙚𝙧𝙤 𝘾𝙝𝙞𝙢𝙞𝙘𝙝𝙪𝙧𝙧𝙞:

  • 2 habanero’s
  • 1 whole garlic bulb
  • 1 small shallot
  • 1 cup/bunch parsley
  • 1 cup/bunch cilantro
  • 1 lime zested and juiced
  • 1 tbsp kosher salt
  • 1 tbsp coarse ground pepper
  • 1 tbsp red pepper flakes
  • ¼ cup red wine vinegar
  • ½ cup olive oil add more if too thick
  1.  Olive oil as a binder then season with your favorite BBQ rub
  2.  Insert your @meatermade wireless meat thermometer and set to 125
  3.  Smoke/Grill at 350 w/ hickory wood over @jealousdevilcharcoal Chunx
  4.  Remove when done and cover w/ foil and let rest for 20-30 min
  5.  In a small cast iron melt down some provolone cheese till crispy and gooey
  6.  Slice up and onto some toasted ciabatta bread, topping w/ melted provolone and habanero chimichurri

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