Picanha Cheese Steak Sandwich with Green Mayo

Method

1. Light 1.5 kg of charcoal and wait 25 min, until the coals are covered in white ash and the flames have settled. Set the grate 10 to 15 cm above them. This is your charcoal (medium heat).

   charcoal (medium heat)

2. Make maionese verde, the classic sauce of Brazilian street sandwiches. Grate or mince the garlic very finely and chop the parsley leaves finely. Stir the garlic, parsley and lime juice into the mayonnaise until it turns pale green, then keep it in the cooler.

   Add in this stepMayonnaise 3 tbspGarlic clove 1Flat-leaf parsley 2 tbspLime ½

3. Pat the picanha dry, score the fat at 1 cm intervals, and sprinkle both sides evenly with coarse salt, pressing it on. Cut the onion into 1 cm thick rounds, push a toothpick sideways through each so the rings hold together, and brush both sides with oil.

   Add in this stepPicanha steak (about 3 cm thick), fat cap on 400 gCoarse sea salt 1 tspOnion 1Vegetable oil 1 tbsp

4. Hold the picanha upright with tongs so the fat side touches the grate and cook over charcoal (medium heat) for 3 min, until the fat is golden and rendered. Then lay it flat and grill for 8 min in total, turning only once halfway. Put the onion slices next to it for the same time, turning once, until soft with brown stripes. The meat is medium-rare when it springs back when pressed.

   charcoal (medium heat)

5. Move the meat and onions to a board and let the meat rest for 5 min. Meanwhile split the baguette lengthwise, butter the cut sides and toast them cut side down on the grate for about 1 minute until golden. Bread burns in seconds, so stay put.

   Add in this stepBaguette, 20 cm pieces 2Butter, softened 20 g

6. Slice the meat against the grain 0.5 cm thick, pile it onto the bottom halves of bread and cover with the cheese. Put them back on the grate at the edge of the fire with the top halves, over charcoal (medium heat), cover loosely with foil and leave for 2 min until the cheese melts.

   Add in this stepMozzarella, sliced or grated 80 g

   charcoal (medium heat)

7. Slice the tomato thinly and lay it over the cheese, then add the grilled onion (remove the toothpicks). Spread the top halves generously with green mayo, close the sandwiches, press gently with your palm and cut in half.

   Add in this stepTomato 1