An incredible smoked picanha sandwich made with tender beef, fresh arugula, and a variety of flavorful ingredients including roasted red peppers and provolone cheese.
1: Pat the picanha dry with paper towels then coat in olive oil and season heavy on all sides with the Garlic Pepper Rub.
2: Insert the @meatermade probe and smoke it at 275° until it reaches around 115° internal then pull it off, crank up the heat and sear it over high heat for a few minutes per side until it reaches ~130° internal. Once done, let it rest for ~15 minutes before slicing.
3: In a bowl, combine arugula, onions, drizzle of truffle oil, a pinch of salt & pepper.
4: Toast the bread.
5: Assemble your sandwich & ENJOY!
