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Recipe @thegoldenbalance
Ingredients
1 sour dough baguette (I used Ciabatta rolls)
1.5lb Ribeye steak
Cheese of choice
Arugula
Tomatoes
Steak Sandwich Sauce:
1 cup mayo
1-2 Tbsp capers
2 tbsp Dijon mustard (white wine free)
Pinch of salt
Olive topping:
1/2 cup kalamata olives
1 jalapeño
1 Fresno pepper(I used a cherry bomb)
3-4 gloves garlic
1/4 cup olive oil
2 Tbsp white vinegar
1 whole lemon and zest
Bundle of Cilantro
Pinch of salt
Remove your steak from the fridge and let sit for 30 minutes.
In a small bowl, add chopped olives, finely chopped cilantro, finely diced peppers, minced garlic and finely chopped thyme. Next zest your lemon, remove the pith and peel. Then remove any seeds and finely chop and add into bowl. Next add vinegar, olive oil salt and pepper. Stir together until well combined and set aside.
In a small bowl, mix mayo, chopped capers, pinch of salt and dijon mustard. Mix well and set aside.
Season your steak generously with salt and pepper. Set a cast iron skillet over medium high heat for about 4 minutes. Then add 2 Tbsp oil. Once the oil is smoking, add your steak and press firmly into the pan. Cook for 3 minutes, then flip and cook until desired temperature. Now, remove your steak from the pan and let rest for 5 minutes.
To assemble sandwich. On a toasted roll, add caper sauce then lay down your thinly sliced steak and a layer of cheese. Broil or torch until fully melted. Add olive Tapenade, a slice of tomato and arugula.
Top your sandwich, slice in half and enjoy!
Ingredients
1 sour dough baguette (I used Ciabatta rolls)
1.5lb Ribeye steak
Cheese of choice
Arugula
Tomatoes
Steak Sandwich Sauce:
1 cup mayo
1-2 Tbsp capers
2 tbsp Dijon mustard (white wine free)
Pinch of salt
Olive topping:
1/2 cup kalamata olives
1 jalapeño
1 Fresno pepper(I used a cherry bomb)
3-4 gloves garlic
1/4 cup olive oil
2 Tbsp white vinegar
1 whole lemon and zest
Bundle of Cilantro
Pinch of salt
Remove your steak from the fridge and let sit for 30 minutes.
In a small bowl, add chopped olives, finely chopped cilantro, finely diced peppers, minced garlic and finely chopped thyme. Next zest your lemon, remove the pith and peel. Then remove any seeds and finely chop and add into bowl. Next add vinegar, olive oil salt and pepper. Stir together until well combined and set aside.
In a small bowl, mix mayo, chopped capers, pinch of salt and dijon mustard. Mix well and set aside.
Season your steak generously with salt and pepper. Set a cast iron skillet over medium high heat for about 4 minutes. Then add 2 Tbsp oil. Once the oil is smoking, add your steak and press firmly into the pan. Cook for 3 minutes, then flip and cook until desired temperature. Now, remove your steak from the pan and let rest for 5 minutes.
To assemble sandwich. On a toasted roll, add caper sauce then lay down your thinly sliced steak and a layer of cheese. Broil or torch until fully melted. Add olive Tapenade, a slice of tomato and arugula.
Top your sandwich, slice in half and enjoy!
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