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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 minServes 2Nutri-Score D€€€
from @meat.hanger3 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • ribeye steak (prime grade, about 2.5 cm thick, left uncovered in the refrigerator for 2 days, shaved into 10 thin slices)Meat400 g
  • sourdough bread (thick slices)Bakery4 pieces
  • garlic (head, cloves peeled, for confit)Produce1 piece
  • olive oil (for confit garlic, brushing the bread and dressing the arugula)Pantry150 ml
  • arugula (lightly oiled and seasoned)Produce60 g
  • shallot (finely chopped)Produce1 piece
  • cherry tomatoes (halved)Produce200 g
  • sweet peppers (deseeded and chopped)Produce150 g
  • hot peppers (deseeded and chopped)Produce50 g
  • sugarPantry5 g
  • black pepper (freshly cracked)Spices1 g
  • red wine vinegarPantry15 ml
  • anchovies (chopped)Fish4 pieces
  • Kewpie mayonnaisePantry40 g
  • saltSpices3 g
  • curly fries (for serving)Fresh300 g

per serving

Nutrition

1,238kcal

Carbs
65 g
Proteins
48 g
Fat
88 g
Adapt tools

what you’ll use

Tools

  • meat slicer
  • griddle
  • Frying pan
  • Saucepan
  • Pastry brush
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 2

  3. Toast the sourdough

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

  4. Build the base

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

  8. Serve

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