Description
Ina Garten’s steak sandwich delivers bold Mediterranean flavors with grilled prime beef, creamy feta, and zesty herb spread on crisp ciabatta. Rich ingredients from Greece blend seamlessly, promising a gourmet lunch experience that will satisfy hearty appetites.
Ingredients
Scale
Protein:
- 2 large rib-eye steaks
- 2 tomatoes
Bread and Condiments:
- 1 large loaf ciabatta, split horizontally
- ⅓ cup mayonnaise (80 ml)
- ¼ cup sour cream (60 ml)
- 2 tablespoons pickled jalapeños, or more to taste (30 ml)
- 2 tablespoons pesto (30 ml)
- 4 tablespoons olive oil (60 ml)
Seasonings and Garnishes:
- Jalapeño hot sauce, to taste
- Kosher salt
- Freshly ground black pepper
- 2 cups arugula
- ¼ cup jarred pickled red onions (60 ml)
- Potato chips, for serving
Instructions
- Heat a grill or grill pan to medium-high temperature, ensuring an even cooking surface for the steaks and bread.
- Create a zesty sauce by blending mayonnaise, sour cream, chopped jalapeños, and pesto in a food processor until smooth and creamy. Enhance the flavor with hot sauce, and season with salt and pepper according to taste. Set the sauce aside for later use.
- Prepare the steaks by lightly coating them with of oil, then generously season with salt and freshly ground black pepper on both sides.
- Cook the seasoned steaks on the preheated grill for 3 to 4 minutes per side, achieving a perfect medium-rare doneness. Once cooked, transfer the steaks to a plate and allow them to rest, which helps retain their juices.
- Prepare the ciabatta bread by brushing the cut sides with the remaining of oil. Place the bread on the grill, cut-side down, and toast until it develops a beautiful char and becomes heated through, approximately 1 to 2 minutes.
- Apply the prepared sauce generously to the grilled sides of the ciabatta bread, ensuring an even and flavorful coating.
- Slice the rested steak against the grain into thin, tender pieces. Arrange the steak slices on the bottom half of the ciabatta bread.
- Layer the sandwich with fresh arugula, tangy pickled red onions, ripe tomato slices, and additional pickled jalapeños for extra kick, if desired.
- Complete the sandwich by placing the top half of the ciabatta bread and carefully cut the loaf into 4 to 6 serving portions using a sharp knife.
Notes
- Resting meat maximizes tenderness by allowing internal juices to redistribute, preventing dry sandwich bites when slicing.
- Jalapeño heat can be personalized through careful sauce and pepper quantity adjustments, creating a customized spice experience.
- Charring ciabatta transforms ordinary bread into a crispy, flavorful foundation that elevates the entire sandwich texture and taste.
- Slicing against meat grain ensures each bite remains tender and breaks down muscle fibers for easier chewing.
- Balancing spicy and cool elements through strategic jalapeño placement and complementary ingredients creates a harmonious flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg