Fri, 10 May 2024
Ingredients:
For the Sandwich:
1 Specially Selected Bake At Home Plain Ciabatta
3 tbsp Kilkeely Creamery Butter
ALDI Specially Selected 36 Day Matured Tipperary Dry Aged Black Angus Ribeye
2 tablespoons Solesta Extra Virgin Olive Oil
Sea Salt, to taste
Dried Black Pepper, to taste
For the Chimichurri Sauce:
5 tablespoons Solesta Extra Virgin Olive Oil
2 tablespoons White Wine Vinegar
1 Garlic clove, minced
½ teaspoon Sea Salt
¼ teaspoon Mixed Herbs
¼ teaspoon Crushed Chillies
¼ teaspoon Smoked Paprika
15g finely chopped Parsley
Sauteed Peppers and Onions
Solesta Extra Virgin Olive Oil
1 Red Pepper
½ Red Onion
½ teaspoon Sea Salt
method:
1. Prepare your ribeye steak on a cutting board. Season with salt and pepper on either side, pressing into the meat.
2. Heat a medium skillet with oil on medium to high heat. Once the oil is hot but not smoking, add the meat. Cook according to instructions. Once done, return back to clean cutting board and slice into 1/2-inch strips.
3. For the sauce, put the olive oil, white wine vinegar, garlic, salt, mixed herbs, crushed chilli flakes and smoked paprika in a small bowl. Whisk ingredients together.?
4. Stir in the finely chopped up parsley and season to taste.?
5. For the peppers & onions, in a small or medium skillet, add oil and turn to medium to high heat. Add in your veggies and toss every few minutes. *To speed cooking, cover with a lid and continue to stir every few minutes.
6. Season with sea salt and remove from burner once veggies are slightly charred and tender.
7. For the baguette, turn the oven on broil, high heat. Slice the baguette in half, lengthwise.
8. Spread one side with butter, then lay inside-up on the centre rack in the oven. Let broil for about 2-5 minutes, or until the baguette is beginning to turn golden brown. Remove and add to cutting board.
9. Layer the baguette with the sliced steak, chimichurri, then sauteed peppers and onions. Fold over the top half of the baguette, then slice diagonally into smaller sandwiches. Enjoy!
