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Prep time: 10 min
Cook time: 35 min
Servings: 4
1 - 100 gram
Inspired by thin-sliced ribeye sandwiches traditionally served on the ranch, at the sale barn, or throughout the county fair. We dressed up this big, beefy sandwich by throwing fresh tomatoes on the same griddle where we seared the beef, and added a punch of vinegar to balance the fatty ribeye. Crispy bitter greens and seasoned mayo make for a Beef-L-T to remember.
Ingredients
1 1/2 pounds ribeye steaks, cut 1/4-inch thick
1/4 cup olive oil mayonnaise
1/4 tsp fresh cracked pepper, divided
1 tsp olive oil infused with lemon
2 tsp salt, divided
10 ounce cherry tomatoes, halved
2 cloves garlic, minced
1 small shallot, minced
2 tbsp sherry vinegar
1 tsp honey
2 cups roughly chopped endive escarole
4 large sandwich buns , toasted
Directions
Combine mayonnaise with 1/2-teaspoon pepper; set aside.
Heat a 12-inch cast iron skillet over high heat and add canola oil. Once wisps of smoke start to rise from the pan, add half of the ribeye steaks. Sear for 2 minutes, then flip and sear for another 2 minutes. Transfer the cooked ribeyes to a clean plate and repeat with the remaining steaks. Season evenly with 1 1/2 teaspoons of salt and the remaining 1/2 teaspoon of pepper.
While the skillet is still hot, add cherry tomatoes and stir occasionally for 2 minutes, then season with the remaining 1/2 teaspoon of salt and turn off the heat. Add shallots and garlic to the pan, using the residual heat to soften them for 1 minute before adding vinegar and honey. Stir and allow the "relish" to thicken for 2 minutes.
Assemble the sandwiches by spreading mayonnaise on the bottom bun, adding escarole, a generous portion of shaved ribeye, the blistered tomato relish, and the top bun.
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