Picanha and Habanero Chimichurri Sandwich

If you’ve never worked with picanha, you’ve missed out. It’s a Brazilian cut offered as either a steak or a roast. I like to work with the roast, sometimes sold as “cap of rump.” The roast is perfectly marbled with fat, which translates to incredibly tender and flavorful meat. Surprisingly, it’s also a really affordable cut and an inexpensive way to fill a lot of stomachs. Picanha is fantastic on its own, but really comes to life in a sandwich. For this one, I’ve combined soft and chewy cia