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Shaved Ribeye Steak Sandwich with Tomato Pepper Relish
Plat

Shaved Ribeye Steak Sandwich with Tomato Pepper Relish

1 h 15Pour 2Nutri-Score D€€€
par @meat.hanger3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • ribeye steak (prime grade, about 2.5 cm thick, left uncovered in the refrigerator for 2 days, shaved into 10 thin slices)Viandes400 g
  • sourdough bread (thick slices)Boulangerie4 morceaux
  • garlic (head, cloves peeled, for confit)Fruits et légumes1 morceau
  • olive oil (for confit garlic, brushing the bread and dressing the arugula)Épicerie150 ml
  • arugula (lightly oiled and seasoned)Fruits et légumes60 g
  • shallot (finely chopped)Fruits et légumes1 morceau
  • cherry tomatoes (halved)Fruits et légumes200 g
  • sweet peppers (deseeded and chopped)Fruits et légumes150 g
  • hot peppers (deseeded and chopped)Fruits et légumes50 g
  • sugarÉpicerie5 g
  • black pepper (freshly cracked)Épices1 g
  • red wine vinegarÉpicerie15 ml
  • anchovies (chopped)Poissons4 morceaux
  • Kewpie mayonnaiseÉpicerie40 g
  • saltÉpices3 g
  • curly fries (for serving)Produits frais300 g

par portion

Nutrition

1 238kcal

Glucides
65 g
Protéines
48 g
Lipides
88 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • meat slicer
  • griddle
  • Poêle
  • Casserole
  • Pinceau de cuisine
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Toast the sourdough

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

  4. Build the base

    • Spread the confit garlic cloves over the toasted bread.
    • Add a layer of arugula, lightly oiled and seasoned.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 7

  8. Serve

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