Picanha Sandwich with Garlic Aioli

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This post is supplemental to the video I posted on youtube.....LINK. I've found that sometimes it's easier to read about a method than watch a video.  

To read about Picanha and the different ways to prepare, Click HERE.

Dry-Brined with 1% Fish-Salt (can be bought HERE) for 5-Days. To read about Fish-Salt/Sauce and the advantages of using click HERE. The short version of the reasons: Fish products enhance Beefiness and Umami. 

Processed using Sous-Vide: 113f for 4-Hrs and finished at 131f for 6-Hrs. Why 113f? Click HERE. After it was processed, I let it rest on the counter for 30-Minutes to allow juice and fat to be reabsorbed. After the elapsed time, it was shocked using water and a lot of Ice. Placed in the refrigerator until ready to use. Food Safety LINK.


The Picanha was rethermed at 128f for a couple of hours. Pan-seared using a Carbon Steel Pan. 


This is very spicy over the top sauce. I would start out with 2-Cloves of Garlic for your first go around. I would also only use 1/2 of the Thyme and Oregano and taste it before adding any more.

 Pickled Red-Onions: One to One ratio of Redwine Vinegar and Water. Sugar and a pinch of salt to taste. Pepper Corns and a Pinch of Red-Pepper-Flakes. Bring to a boil, then cool. 























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