Peruvian Steak Sandwich with Grilled Picanha
This grilled picanha sandwich it topped with a fiery Salsa Criolla, and a creamy garlic-lime aioli.
Ingredients
- 6 Bolillo Rolls
- 3.5 pound Picanha
- 2 Tablespoons Steak Rub
Criolla Salsa
- 1 Red Onion Finely Sliced
- 2 Tablespoons Cilantro chopped
- 2 Sweet Peppers Sliced, seeds and stems removed.
- 1 Aji Amarillo Pepper Sliced, seeds and stems removed.
- 1 Tablespoon Lime Juice
- 1 teaspoon Red Wine Vinegar
- 1 teaspoon Olive Oil
- 1 pinch Kosher Salt
Garlic-Lime Aioli
- ½ Cup Garlic Aioli
- 1 teaspoon lemon juice
Instructions
- Mix the garlic aioli and lemon juice in a small bowl and refrigerate until needed.
- Thinly slice the red onion and toss with about a tablespoon of salt. Let set for about 15 minutes then cover with cold water and let sit for 1-2 hours.
- Rinse the onions and pat dry or dry with a salad spinner. Mix with the remaining criolla salsa ingredients and refrigerate until needed.
- Trim any discolored fat from the picanha but leave the fat cap intact. Make cross hatch cuts into the fat cap, about ¼ inch deep.
- Pat the picanha roast dry and season both sides with the BBQ rub or steak seasoning.
- Heat your grill or smoker to 400 degrees and set up for direct heat. Cook the picanha, starting with the fat cap down, flipping about every 10-15 minutes. Continue to cook to an internal temperature of about 128 degrees (for medium rare) then remove from the smoker. Rest on a cutting board, tented with foil, for about 5-10 minutes.
- Thinly slice the picanha roast, against the grain.
- Spread some garlic lemon aioli on both halves of the bolillo roll. Top with sliced picanha and then top with the salsa criolla.
- Enjoy while warm.
Nutrition
Calories: 625kcalCarbohydrates: 40gProtein: 65gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 162mgSodium: 624mgPotassium: 1071mgFiber: 2gSugar: 7gVitamin A: 1292IUVitamin C: 54mgCalcium: 85mgIron: 16mg
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