Picanha Sandwich with Argentine Beef

INGREDIENTS

• 1 whole picanha (Argentine beef)

• 1 onion, chopped

• 3–4 garlic cloves

• Olive oil or beef fat

• Salt

• Beer or broth (for braising)

• Your favorite sauces (chimichurri, mustard, mayo, or spicy salsa)

• Bread rolls

INSTRUCTIONS

Score the fat:
With a sharp knife, lightly score the fat cap of the picanha in a crosshatch pattern. This helps render the fat and develop flavor.

Season:
Generously salt the meat on all sides. Let it rest while you prep the vegetables.

Grill to sear:
Place the whole picanha fat-side down on the grill, directly over the coals, and sear until it develops a golden crust. Flip and repeat. You’re not cooking it through here—just building flavor.

Prep the base:
In a cast iron pot, sauté the chopped onion and whole garlic cloves in olive oil or beef fat until fragrant.

Braise:
Place the seared picanha over the onion and garlic. Pour in enough beer or broth to reach halfway up the meat. Cover the pot (foil under the lid helps trap steam), and let it braise over gentle fire or hot coals for several hours, until the beef is fork-tender.

Shred:
Once the meat is cooked and fall-apart tender, shred it with your hands or forks.

Assemble the sandwich:
Pile the shredded picanha onto a bread roll, add your favorite sauces, and—here’s the key—dip the whole sandwich back into the warm juices from the pot before serving.