Picanha & Rapini Sandwich

Ingredients:

3 lbs Picanha Steak (Top Sirloin Cap), cut into 1 inch grilling steaks

1 bunch rapini (broccoli raab), washed and stems trimmed

3 garlic cloves, minced

1-1 1/2 tsp crushed red pepper flakes

12 provolone cheese slices

6 papo secos (buns)

olive oil

coarse sea salt, seasoning

Directions:

1. Bring a large pot of water to a boil. Place trimmed rapini into the boiling water and cook for approximately 4-5 minutes.

2. In a pan, heat 3 turns of olive oil on high. Add garlic and crushed red pepper flakes and cook for approximated 2-3 minutes. Do not burn.

3. Drain rapini in a colander and remove excess water. Add drained rapini to the pan with garlic and peppers.

4. Sauté rapini but do not overcook, approximately 3-5 minutes.

5. Preheat grill.

6. Season steaks on both sides with coarse sea salt.

7. Grill steaks for 5-7 minutes on each side; until well done.

8. Assemble sandwich by placing 2 slices of cheese on a bun, followed by the steak and rapini.

9. Serve immediately or wrap, bag and place in a cold cooler for later.