The ULTIMATE Steak Sandwich with Tomatoes & Whipped Ricotta

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber while being healthier.

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat and calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with better fats.

cheese

🥗Healthier: avocado

💰Cheaper: cream cheese

Avocado provides creaminess with healthy fats.

Slice onions for caramelizing.

Add water to the pan to speed up caramelization process.

Add olive oil and butter to the pan and caramelize the onions.

Chop pistachios and toast them in a pan over medium heat.

In a food processor, blend ricotta, olive oil, and salt until smooth.

Slice Campari tomatoes in half and sprinkle with salt.

Drizzle olive oil on the French baguette and prepare for grilling.

Make aioli by mixing mayo, garlic, and lemon juice.

Prepare chimichurri with parsley, cilantro, red wine vinegar, olive oil, garlic, red chili, oregano, salt, and pepper in a food processor.

Pat the ribeye steak dry with a paper towel and brush with olive oil.

Season both sides of the steak with kosher salt and ground black pepper.

Sear the steak for 5-6 minutes per side until it reaches 125-130 degrees for medium rare.

Let the steak rest for 10 minutes.

Grill the tomatoes and bread for about 2 minutes per side at 400 degrees Fahrenheit.

Butter the rolls and toast them on the grill pan for 2-3 minutes.

Spread aioli on each side of the toasted roll.

Slice the steak against the grain and place it on the bottom roll.

Add caramelized onions and a slice of cheese on top of the steak.

Broil for 3-4 minutes to melt the cheese.

Top with arugula and drizzle chimichurri before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens