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The picanha steak sandwich is a feast of textures and flavors.
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5 from 1 vote

Picanha Steak Sandwich

The Picanha Steak Sandwich is worthy of the best Brazilian steakhouses. Full of great flavor and textures, each bite will leave you craving more. 
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Lunch
Cuisine: American, Brazilian
Servings: 4 people
Author: Derek Wolf



Pickled Spicy Veggies:

  • 2 medium Red Onions sliced
  • 1 large Jalapeño sliced
  • 2 cups White Vinegar
  • 1 cup Water
  • ½ cup White Sugar
  • ½ cup Kosher Salt
  • 1 tbsp Whole Peppercorns

Cilantro Ranch:

  • 1 cup Mayonnaise
  • cup Sour Cream
  • ½ cup Buttermilk
  • 1 tbsp Chopped Dill
  • 1 tbsp Chopped Cilantro
  • Kosher Salt to taste


  • Sandwich Bread toasted
  • Cheddar Cheese
  • Potato Chips crumbled


Pickled Spicy Veggies:

  • Heat up a skillet to medium high heat. Add your white vinegar, water, white sugar and kosher salt to the skillet. Let simmer until the salt and sugar has dissolved. Pull off once done.
  • Add your sliced red onions, jalapenos and the peppercorns to a food safe bowl or mason jar. Pour the hot vinegar solution over the top of the veggies and cover. Let sit at room temperature for at least 1 hour but ideally overnight.
  • Use once ready and refrigerate after opening.

Cilantro Ranch:

  • Ideally, the night before, mix all the ingredients for the cilantro ranch in a bowl. Place covered in the fridge until it's ready to serve.

Steak & Sandwich:

  • Preheat your smoker to 250 degrees F for indirect cooking.
  • Slather your steak with oil as the binder and generously season with my Mesquite Peppercorn Lager Rub or your favorite steak seasoning.
  • Add your steak to the smoker to cook for about 30-45 minutes per side or until 120F internal. Once the steak is done, pull it off to rest for 15 minutes.
  • Toast your sandwich bread and melt sliced cheddar cheese to them. Slice your picanha thinly and against the grain, then start building the sandwich.
  • Build with the bread, cilantro ranch, sliced steak, pickled veggies and crushed potato chips. Add more ranch if you desire, slice, serve and enjoy!



What's the secret to the best pickled red onions?
Beyond the balance of acidity, sweetness, and salty brine, thinly slicing the red onions is essential, so you may want to invest in a high-quality mandolin to accomplish this important task.


Serving: 6Oz | Calories: 1018kcal | Carbohydrates: 51g | Protein: 57g | Fat: 65g | Saturated Fat: 15g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 189mg | Sodium: 14700mg | Potassium: 1639mg | Fiber: 11g | Sugar: 34g | Vitamin A: 13760IU | Vitamin C: 21mg | Calcium: 226mg | Iron: 11mg