Ribeye Steak Sandwich With Chimichurri
Juicy tender ribeye topped with chimichurri, caramelized onions, Havarti cheese and arugula on a toasty ciabatta bun is the ultimate steak sandwich. Grill or pan sear the ribeye steaks, depending on the weather and serve this yummy sandwich year round.
Servings: 4 servings
Calories: 554kcal
Equipment
Ingredients
Chimichurri
- 1 cup parsley rough chopped
- ¼ cup red wine vinegar
- 5 cloves garlic rough chop
- 1 tablespoon dried oregano
- 2 teaspoon crushed red pepper
- 2 teaspoon kosher salt Diamond Crystal
- ½ teaspoon black pepper coarse ground
- ⅓ cup olive oil
Caramelized Onions
- 2 medium yellow onions thin julienne
- drizzle olive oil
- ½ teaspoon kosher salt
- 1 pinch black pepper
Steak Sandwich
- 2 14oz boneless ribeye steaks
- 1 tablespoon kosher salt
- ½ tablespoon black pepper
- 4 ciabatta rolls toasted
- 4 oz Havarti cheese sliced
- pinch flaky sea salt
- ¼ cup mayo Hellmans
- ½ cup arugula
Instructions
Chimichurri
- Add all chimichurri ingredients to a food processor or blender and pulse a few times until chunky but blended. Set aside until needed
Caramelized Onions
- Heat a large skillet over low heat. Drizzle a small amount of oil into the pan then add onions. Let onions cook undisturbed for several minutes. Give them a stir every 3-5 minutes during the cooking process until brown and soft. Add salt and pepper then remove from heat
Steak Sandwich
- Preheat oven to 400°F. Heat a large skillet over medium - high heat until very hot. Add a drizzle of olive oil, season one side of each ribeye then place seasoned side down in pan. Let cook undisturbed for 2 minutes. Season other side of ribeyes during this time. Flip steak over and cook an additional 2 minutes. Remove from heat onto a cutting board
- Let the steaks rest for 5-10 minutes. During this time place sliced ciabatta facing up on a sheet tray. Add sliced cheese to one side of the bread. Pop it in the oven for 3-5 minutes until cheese is melted and bread is toasted
- Remove from oven then add mayo, steak, flaky sea salt, caramelized onions, chimichurri and arugula
Notes
Chimichurri can be made up to 1 week in advance and stored in the fridge in an airtight container. Bring to room temperature before serving to liquify oil.
Do not salt the caramelized onions until they are finished cooking. Be patient with them and leave the heat at low-medium.
Generously season steaks. You may have a little leftover salt and pepper mix.
Cook ribeye to medium rare. Use a digital meat thermometer to take temperature in the center of the ribeye steak. Remove the steak from the heat at 120°F then let it rest for 5-10 minutes before slicing.
Nutrition
Calories: 554kcal | Carbohydrates: 36g | Protein: 13g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 3755mg | Potassium: 226mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1245IU | Vitamin C: 16mg | Calcium: 239mg | Iron: 2mg
