Picanha steak, chimichurri, emmental + egg

Picanha steak, chimichurri, emmental + egg

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

Steak and eggs. It gets no better – except with cheese on top and an amazing chimichurri sauce, all stuffed in a baguette. This will keep you going all day. Picanha is a thin cut of beef popular in Brazil and perfect for a steak sandwich. You need to speak to your local butcher to order specialised cuts of meat. I go to Gary’s Quality Meats at Prahran Market in Melbourne.

Ingredients

Quantity Ingredient
60ml light olive oil
8 thin slices picanha steak, at room temperature
salt flakes
freshly ground black pepper
8 slices emmental, comté or gruyère
4 baby cos lettuce leaves
8 see method for ingredients
100g see method for ingredients
4 see method for ingredients
4 individual baguettes

Method

  1. Heat a cast-iron sandwich grill pan on the stove top over medium heat for 5 minutes. Keep the lid off at this stage.
  2. Brush the oil over the steaks and cook them, four at a time, in the hot pan for 2 minutes. Turn them over and cook for a further minute, then remove them from the heat. Season with salt and pepper and leave the steaks to rest while you cook the remaining four steaks the same way. Leave these to rest for 2 minutes.
  3. Wipe the cast-iron sandwich grill pan with some paper towel and reheat it, with the lid on, over medium heat for another 5 minutes. Lift the lid, open up the baguette and place it on the grill. Toast to bar-mark the inside of the baguette halves for a minute, then remove from the heat. Repeat with the remaining baguettes.
  4. Preheat a grill. Place the cheese on the toasted insides of the baguettes and melt the cheese under the grill. Cool slightly before adding two lettuce leaves to each baguette. Add four roasted tomato halves and place two cooked picanha steaks on top of the tomatoes. Drizzle a little of the cooking juices over the steaks and spoon over the chimichurri sauce. Add a fried egg to each one, top with the cheesy baguette lids and serve.

Pro tips

  • The chimichurri is a great marinade and sauce and can be used with so many dishes. For the bread I have used individual baguettes, but you can use whatever you like. However, I would recommend a firmer bread than a softer one, as the sandwich may go soggy with the steak juices, sauce and egg yolk.
Tags:
Toasties
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