Growing up as a kid when my family had a summer BBQ, we usually had leftover steak. Leftover steak is a great thing to have and sometimes taste better the next day. One of the my favorite things to do with steak is to make sandwiches.
Steak sandwiches require cut/slicing the leftover meat into fine tiny pieces. I do not like it thick and I prefer it thin. You can add whatever you want but do not forget to add the proper bread. I am a fan of jewish rye, it really soaks up the juices from the meat. Remember to layer your sandwich. Layering sandwiches are GREAT. It is fine too decided to build an epic one. If you do, share it with us. We love seeing what other people are making and eating.
I had Chef Frank make me a huge one. That I ate far too much of, barely touched my computer or phone. It was so wonderful and heavenly. You do not have to make big ones, mini steak sandwiches are awesome too. This meal was equal parts evening elegance and primal satisfaction. Tender, juicy steak perfect for any occasion. The combination of rib-eye, onions, chimichurri and the perfect bread.
We used 100% grass-fed steaks that were from a local farm. Whenever we buy meat we look for local.
1 rib-eye steak 8-10oz
1 medium sized onion
1 Tbsp Butter
2 Slices of jewish rye bread
2 Tbsp Chimichurri
Cast iron pan
Chef Knife ( Chef Frank uses Shun knives)
Toast your rye bread
Heavily season your steak with salt and pepper. Equal blend.
Get your Cast iron pan hot. Add 1 tsp olive oil.
Add your steak and cook on each side for 5 mins.
Transfer to a cutting board to rest for 3 mins.
Thinly slice your onion and cook with 1 Tbsp of butter. Cook until caramelized.
Build your sandwich in this order
Thinly sliced steak
ENJOY! It’s really really good
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