Picanha on a bun

[Darryl - swazies]

Made a picanha and trimmed all the fat from it. Cooked it non traditional but in roast form for thin slices.
Made a chimichurri for it and really slow caramelized onions.
Cooked them slow, took about an hour.
Picked up some provolone……came across a recipe similar to this and did my own things.
The beef was beautifully marbled, ate like a dream….had a buddy over, he liked it…..a whole bunch it seemed.
Extremely fresh French rolls, the bun is as big a part as anything else.
We had the MRS classic ceaser, everything was great.
Also had some fun…..big holes and really big holes.

 

[Darryl - swazies]

Also made up small NY strips, a foil less baked russet, shrooms and tossed thin cut shallots in there with about 5 minutes left.
Garlic bread and the balance of the provolone to top it off.
This was also pretty darn tasty……too big to eat in one sitting for me.

 

[Tim Campbell]

Dude, you nailed it. That looks freaking sensational.

 

[ChuckO]

Always enjoy your posts

 

[Darryl - swazies]

Thanks for looking fellas, nothing over the top.....haven't been to Brett's Michelin star Prestige Culinary class or anything yet.....but once I do watch out!
The combination on that chimi and the spice on the beef and the onions together were great....you would have thought the chimi would soak into the bread, like the oil or something or over power all the flavors on the sammy but it was a delicious new treat......would make again.
The original recipe I got my ideas from called for a yogurt / chimi sauce of some kind......that doesn't sound like my cup of tea.

 

[Richard S]

That looks downright dangerous!
Great combo!

 

[Darryl - swazies]

That looks downright dangerous!
Great combo!

Thanks, if you like garlic or have had chimichurri before then I would recommend a cook like this, make your own adjustments of course but go with the same or similar build.......and the layering is supposedly the thing.....from the bottom up....
chimi, beef, onions and then melted provolone......toasted rolls of course but no using the broiler.
I wasn't shy with any of the toppings including the chimi.

I learned you can lay the provolone as much as you need in a warm pan, non stick is what I used.
It will melt pretty quick and just grab it with the spatula carefully as you want to maintain shape and just toss it on top of the sammy.

 

[Tim Campbell]

Just bumping. Awesome cook.

 

[Andy Kaminski]

Good looking cook Darryl.
Very impressive.