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Teriyaki Ribeye Steak Sandwich with Elote
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Teriyaki Ribeye Steak Sandwich with Elote

40 minPara 2Nutri-Score D€€€
de @oldscoolkevmo19 importaciones0 veces cocinadas
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Ingredientes

2 personas
  • teriyaki ribeye steak (leftover, fat trimmed, sliced)Carne400 g
  • corn on the cob (kernels cut off)Frutas y verduras2 piezas
  • cilantro (finely chopped)Frutas y verduras15 g
  • lime (halved and juiced)Frutas y verduras2 piezas
  • onion (chopped)Frutas y verduras1 pieza
  • butter (divided)Lácteos40 g
  • mayonnaise (divided)Despensa80 g
  • queso cotija (crumbled)Lácteos40 g
  • saltEspecias3 g
  • black pepper (freshly cracked)Especias2 g
  • ciabatta bunPanadería2 piezas
  • garlic butter (softened)Lácteos30 g
  • parmesan (freshly grated)Lácteos30 g
  • lemon infused olive oilDespensa30 ml
  • arugula (washed)Frutas y verduras60 g

por ración

Nutrición

1123kcal

Carbohidratos
65 g
Proteínas
53 g
Grasas
73 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol ×2
  • Horno
  • Bandeja de horno
  • chef's knife

paso a paso

Preparación

  1. Prepare the elote base

    • Cut the corn kernels off the cobs straight into a bowl and set aside.
    • Chop the cilantro and set aside in a bowl.
    • Halve the limes and juice them.
    Paso 1

  2. Prepare the steak and onion

    • Trim the fat from the teriyaki ribeye and slice it.
    • Chop the onion.
    Paso 2

  3. Cook the elote

    • Melt butter in a pan and add the corn kernels, cooking for a moment.
    • Stir in a big scoop of mayonnaise, the cilantro and the lime juice.
    • Finish with crumbled queso cotija and set the elote aside.
    Paso 3

  4. Caramelize the onions

    • Melt more butter in a pan and season with salt and cracked pepper.
    • Over medium-high heat, cook the onions until nicely colored, tossing regularly.
    Paso 4

  5. Toast the buns

    • Spread garlic butter on each ciabatta bun and top with grated parmesan.
    • Bake in the oven at 200 °C until golden.
    Paso 5

  6. Warm the steak

    • Heat the lemon infused olive oil in a pan.
    • Toss the steak in the pan until caramelized and hot.
    Paso 6

  7. Build the sandwiches

    • Spread mayonnaise on the top and bottom of the toasted buns.
    • Layer the steak thickly, then add the grilled onions.
    • Top with a big handful of arugula, drizzle with lemon infused olive oil and close the buns.
    Paso 7

  8. Serve

    • Cut each sandwich in half.
    • Serve on a plate with a bowl of elote on the side.
    Paso 8
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