Ribeye Sandwich

Ribeye sandwich
Makes: 4 sandwiches

Ingredients:

4 Donald Russell Premium Beef ribeye steaks
approx. 100-120g each
2 stems rosemary
4-6 tbspn olive oil
1 tomato
1 red onion
1/4 gherkin
8 slices dark bread
8 tspn horseradish sauce
1 handful of rocket salad
Salt, ground pepper4 Donald Russell Premium Beef ribeye steaks approx. 100-120g each 2 stems rosemary 4-6 tbspn olive oil 1 tomato 1 red onion 1/4 gherkin 8 slices dark bread 8 tspn horseradish sauce 1 handful of rocket salad Salt, ground pepper

Method:

  • Dry the steaks with kitchen towel
  • Chop the rosemary and mix with the olive oil. Cover both sides of the steaks evenly
  • Allow to marinate for 30 minutes
  • Cut the tomato, onions and gherkin into thin slices
  • Spread 1 tspn horseradish on one side of the bread
  • Prepare 4 slices of bread with half of the mentioned ingredients and salad
  • Salt and pepper the steaks. Cook on both sides in a hot pan for approx. 1-2 minutes on a medium heat.
  • Place on the prepared bread slices and add the remaining ingredients. Cover with the rest of the bread and serve immediately

Preparation time approx. 15 minutes
Per sandwich approx. 27g protein, 28g fat, 32g carbohydrate
2050 kJ/490 kcal

Cut the ribeye yourself, or get it from your butcher already cut, in 1-1.5cm slices (approx. 100-120g).
Ribeye tends to be very tender. The suggested herb-oil marinade includes the correct herbs. To avoid loosing the juices from the meat use a hot pan when frying.

 

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