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

40 minPorcje: 2Nutri-Score D€€€
od @oldscoolkevmo19 importówugotowano 0 razy
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Składniki

2 osoby
  • teriyaki ribeye steak (leftover, fat trimmed, sliced)Mięso400 g
  • corn on the cob (kernels cut off)Warzywa i owoce2 kawałki
  • cilantro (finely chopped)Warzywa i owoce15 g
  • lime (halved and juiced)Warzywa i owoce2 kawałki
  • onion (chopped)Warzywa i owoce1 kawałek
  • butter (divided)Nabiał40 g
  • mayonnaise (divided)Spiżarnia80 g
  • queso cotija (crumbled)Nabiał40 g
  • saltPrzyprawy3 g
  • black pepper (freshly cracked)Przyprawy2 g
  • ciabatta bunPiekarnia2 kawałki
  • garlic butter (softened)Nabiał30 g
  • parmesan (freshly grated)Nabiał30 g
  • lemon infused olive oilSpiżarnia30 ml
  • arugula (washed)Warzywa i owoce60 g

na porcję

Wartości odżywcze

1123kcal

Węglowodany
65 g
Białko
53 g
Tłuszcz
73 g
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Przybory

  • Patelnia
  • Miska ×2
  • Piekarnik
  • Blacha do pieczenia
  • chef's knife

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Prepare the steak and onion

    • Trim the fat from the teriyaki ribeye and slice it.
    • Chop the onion.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5

  6. Warm the steak

    • Heat the lemon infused olive oil in a pan.
    • Toss the steak in the pan until caramelized and hot.
    Krok 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.
    Krok 7

  8. Serve

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