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Shaved Ribeye Steak Sandwich with Tomato Pepper Relish
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Shaved Ribeye Steak Sandwich with Tomato Pepper Relish

1 h 15 minPara 2Nutri-Score D€€€
de @meat.hanger3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • ribeye steak (prime grade, about 2.5 cm thick, left uncovered in the refrigerator for 2 days, shaved into 10 thin slices)Carne400 g
  • sourdough bread (thick slices)Panadería4 piezas
  • garlic (head, cloves peeled, for confit)Frutas y verduras1 pieza
  • olive oil (for confit garlic, brushing the bread and dressing the arugula)Despensa150 ml
  • arugula (lightly oiled and seasoned)Frutas y verduras60 g
  • shallot (finely chopped)Frutas y verduras1 pieza
  • cherry tomatoes (halved)Frutas y verduras200 g
  • sweet peppers (deseeded and chopped)Frutas y verduras150 g
  • hot peppers (deseeded and chopped)Frutas y verduras50 g
  • sugarDespensa5 g
  • black pepper (freshly cracked)Especias1 g
  • red wine vinegarDespensa15 ml
  • anchovies (chopped)Pescado4 piezas
  • Kewpie mayonnaiseDespensa40 g
  • saltEspecias3 g
  • curly fries (for serving)Fresco300 g

por ración

Nutrición

1238kcal

Carbohidratos
65 g
Proteínas
48 g
Grasas
88 g
Adaptar utensilios

lo que usará

Utensilios

  • meat slicer
  • griddle
  • Sartén
  • Cazo
  • Pincel de cocina
  • Pinzas de cocina

paso a paso

Preparación

  1. Dry and shave the ribeye

    • Leave the ribeye uncovered in the refrigerator for two days so moisture evaporates and the meat firms up.
    • Shave the steak into thin, even slices with the meat slicer.
    Paso 1

  2. Make the confit garlic

    • Cover the peeled garlic cloves with olive oil in a small saucepan.
    • Cook gently over low heat until the garlic is soft and golden, then set aside, keeping the oil.
    Paso 2

  3. Toast the sourdough

    • Brush the sourdough slices with the garlic confit oil.
    • Toast them until crisp on both sides.
    Paso 3

  4. Build the base

    • Spread the confit garlic cloves over the toasted bread.
    • Add a layer of arugula, lightly oiled and seasoned.
    Paso 4

  5. Sear the steak slices

    • Heat the griddle until very hot.
    • Sear the thin slices quickly, some longer for a crust and others only briefly for a light sear.
    Paso 5

  6. Make the tomato and pepper relish

    • Sauté the shallots, cherry tomatoes and peppers until cooked down.
    • Add the sugar, cracked black pepper, red wine vinegar and anchovies, then cook until the relish is jammy.
    Paso 6

  7. Assemble the sandwich

    • Pile the steak slices over the dressed arugula.
    • Spoon the relish generously on top.
    • Spread Kewpie mayonnaise on the top slice of bread and press the sandwich together.
    Paso 7

  8. Serve

    • Slice the sandwich in half and serve with curly fries.
    Paso 8
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