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Shaved Ribeye Steak Sandwich with Tomato Pepper Relish
Hoofdgerecht

Shaved Ribeye Steak Sandwich with Tomato Pepper Relish

1 u 15 minVoor 2Nutri-Score D€€€
van @meat.hanger3 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • ribeye steak (prime grade, about 2.5 cm thick, left uncovered in the refrigerator for 2 days, shaved into 10 thin slices)Vlees400 g
  • sourdough bread (thick slices)Bakkerij4 stukken
  • garlic (head, cloves peeled, for confit)Groente en fruit1 stuk
  • olive oil (for confit garlic, brushing the bread and dressing the arugula)Voorraadkast150 ml
  • arugula (lightly oiled and seasoned)Groente en fruit60 g
  • shallot (finely chopped)Groente en fruit1 stuk
  • cherry tomatoes (halved)Groente en fruit200 g
  • sweet peppers (deseeded and chopped)Groente en fruit150 g
  • hot peppers (deseeded and chopped)Groente en fruit50 g
  • sugarVoorraadkast5 g
  • black pepper (freshly cracked)Kruiden en specerijen1 g
  • red wine vinegarVoorraadkast15 ml
  • anchovies (chopped)Vis4 stukken
  • Kewpie mayonnaiseVoorraadkast40 g
  • saltKruiden en specerijen3 g
  • curly fries (for serving)Vers300 g

per portie

Voedingswaarden

1.238kcal

Koolhydraten
65 g
Eiwitten
48 g
Vetten
88 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • meat slicer
  • griddle
  • Koekenpan
  • Steelpan
  • Bakkwast
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Toast the sourdough

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

  4. Build the base

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

  8. Serve

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