Wagyu Picanha Sandwich
Wagyu Picanha Sandwich
Ingredients
For the Wagyu Picanha
- 1 1/2 pounds Wagyu picanha roast
- 1 tablespoon smoked salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon brown sugar, optional
For the Balsamic Pearl Mayo
- 1/2 cup mayonnaise
- 2 tablespoons balsamic glaze
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
For Assembly
- 4 crusty baguettes or rolls, about 6-8 inches each
- 4 ounces creamy goat cheese, softened
- 2 cups fresh arugula
- 4 fresh figs, ripe, thinly sliced
- 1 tablespoon balsamic vinegar, for drizzling
- 1 tablespoon fig vinegar, for drizzling
Instructions
- 1
Prepare the Wagyu Picanha: Pat the picanha roast dry with paper towels. Score the fat cap in a diamond pattern, being careful not to cut into the meat. Season generously with smoked salt and black pepper on all sides.
⏱️ 5 min
- 2
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil. Once shimmering, place the picanha fat-side down in the hot skillet. Sear for 8-10 minutes, allowing the fat to render and become crispy. Pour off excess rendered fat as needed.
⏱️ 10 min
- 3
Flip the picanha and sear on all other sides for 2-3 minutes per side, until a golden-brown crust forms. Reduce heat to medium-low and continue cooking, flipping occasionally, until the internal temperature reaches 125-130°F (for medium-rare). This will take approximately 15-20 minutes depending on thickness.
⏱️ 20 min
- 4
Remove the picanha from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy meat.
⏱️ 10 min
- 5
While the picanha rests, caramelize the onions: In a separate large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-low heat. Add the thinly sliced yellow onions and a pinch of salt. Cook slowly, stirring occasionally, for 25-35 minutes, until the onions are deeply golden brown and very tender. If desired, add 1/2 teaspoon of brown sugar during the last 10 minutes to enhance caramelization.
⏱️ 35 min
- 6
Prepare the balsamic pearl mayo: In a small bowl, whisk together mayonnaise, balsamic glaze, Dijon mustard, and garlic powder until smooth. Set aside.
⏱️ 5 min
- 7
Slice the rested picanha thinly against the grain. Slice the fresh figs into thin rounds or wedges.
⏱️ 5 min
- 8
Assemble the sandwiches: Slice each baguette or roll lengthwise, but not all the way through, to create a hinged opening. Spread a generous layer of creamy goat cheese on the bottom half of each bread.
⏱️ 5 min
- 9
Layer a bed of fresh arugula over the goat cheese. Top with a generous portion of caramelized onions. Arrange the thinly sliced Wagyu picanha over the onions.
⏱️ 5 min
- 10
Drizzle the balsamic pearl mayo over the picanha. Place the sliced fresh figs on top. Finish with a light drizzle of balsamic vinegar and fig vinegar over the assembled ingredients. Close the sandwiches and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Wagyu Picanha Sandwich
For the Wagyu Picanha
- 1 1/2 pounds Wagyu picanha roast
- 1 tablespoon smoked salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon brown sugar, optional
For the Balsamic Pearl Mayo
- 1/2 cup mayonnaise
- 2 tablespoons balsamic glaze
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
For Assembly
- 4 crusty baguettes or rolls, about 6-8 inches each
- 4 ounces creamy goat cheese, softened
- 2 cups fresh arugula
- 4 fresh figs, ripe, thinly sliced
- 1 tablespoon balsamic vinegar, for drizzling
- 1 tablespoon fig vinegar, for drizzling
Instructions
- 1
Prepare the Wagyu Picanha: Pat the picanha roast dry with paper towels. Score the fat cap in a diamond pattern, being careful not to cut into the meat. Season generously with smoked salt and black pepper on all sides.
⏱️ 5 min - 2
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil. Once shimmering, place the picanha fat-side down in the hot skillet. Sear for 8-10 minutes, allowing the fat to render and become crispy. Pour off excess rendered fat as needed.
⏱️ 10 min - 3
Flip the picanha and sear on all other sides for 2-3 minutes per side, until a golden-brown crust forms. Reduce heat to medium-low and continue cooking, flipping occasionally, until the internal temperature reaches 125-130°F (for medium-rare). This will take approximately 15-20 minutes depending on thickness.
⏱️ 20 min - 4
Remove the picanha from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy meat.
⏱️ 10 min - 5
While the picanha rests, caramelize the onions: In a separate large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-low heat. Add the thinly sliced yellow onions and a pinch of salt. Cook slowly, stirring occasionally, for 25-35 minutes, until the onions are deeply golden brown and very tender. If desired, add 1/2 teaspoon of brown sugar during the last 10 minutes to enhance caramelization.
⏱️ 35 min - 6
Prepare the balsamic pearl mayo: In a small bowl, whisk together mayonnaise, balsamic glaze, Dijon mustard, and garlic powder until smooth. Set aside.
⏱️ 5 min - 7
Slice the rested picanha thinly against the grain. Slice the fresh figs into thin rounds or wedges.
⏱️ 5 min - 8
Assemble the sandwiches: Slice each baguette or roll lengthwise, but not all the way through, to create a hinged opening. Spread a generous layer of creamy goat cheese on the bottom half of each bread.
⏱️ 5 min - 9
Layer a bed of fresh arugula over the goat cheese. Top with a generous portion of caramelized onions. Arrange the thinly sliced Wagyu picanha over the onions.
⏱️ 5 min - 10
Drizzle the balsamic pearl mayo over the picanha. Place the sliced fresh figs on top. Finish with a light drizzle of balsamic vinegar and fig vinegar over the assembled ingredients. Close the sandwiches and serve immediately.
⏱️ 5 min