Picanha sandwich
Ingredients
• 2 boiled beef (Picanha),
each into 3 pieces against the
Fiber cut (approx. 5-7 cm wide)
• 4 eggs, prepared for fried eggs
• 2 red onions,
cut in slices
• 2 tomatoes,
cut in slices
• 1 rustic baguette
or sandwich bread
• 1 bunch of spring onions,
cut lengthwise into strips
• 6-8 slices of bacon
• approx. 250 g aioli – made from
2 egg yolks, 200 ml olive oil, 1 pinch
Mustard, 1 tsp garlic oil, salt, pepper
and 1 pinch of smoked paprika,
optional 1 tbsp dried tomatoes
• 2 heads of romaine lettuce,
halved with stalk
• Salt, pepper, butter, garlic,
olive oil
• 2 lemons
• 1 rotisserie
preparation
For the sandwich, pre-cut all the components and arrange everything in a structured manner, then prepare the grill for indirect grilling. When grilling over the middle of a fire plate, make sure that the flames are small and burn in a controlled manner.
For the skewer, bend each slice of meat into a U-shape, push the skewers through one at a time and place them on the grill. Turn the skewers over and over again while grilling and brush them with melted butter from time to time (flavor this with a little lemon and garlic if you like).
Prepare aioli. You can also puree half of it with a tablespoon of dried tomato, so you get two different spreads.
The target internal temperature of the skewers is 55-60 °C. As soon as it reaches around 53 °C, it's time for the remaining ingredients. Toast the bread and fry the fried eggs on a grill plate or in a pan, preferably using a cookie cutter. Fry the halved lettuce with a little olive oil on the cut surface and also fry the tomatoes, onions and bacon and season with salt and pepper.
Now cut the bread lengthways and spread the aioli and, if necessary, the tomato aioli on it. Cut the lettuce into coarse strips and place all the components one by one on the sandwich. Finally, cut the picanaha into thin strips and place on top, season with salt and pepper and place the other half of the bread on top.
Marc's BBQ tip: You can pimp up the sandwich with a few tomatoes and onion slices. A fruity component is best achieved with apple slices or a little lemon zest, which you sprinkle on top at the end.
FIRE&FOOD Issue 2-2020
