For best results use Certified Angus Beef^® brand

Shaved Ribeye BLT

Serves 4

Cuisine: American

Category: Sandwiches & Salads

Inspired by thin-sliced ribeye steak sandwiches traditionally served on the ranch, at the sale barn, or throughout the county fair. We dressed up this big, beefy sandwich recipe by throwing fresh tomatoes on the same griddle where we seared the beef, and added a punch of vinegar to balance the fatty ribeye. Crispy bitter greens and seasoned mayo make for a Beef-L-T to remember.

Prep Time

15 mins

Other Time

Cook Time

20 mins

Total Time

35 mins

Ingredients:

1 1/2 pounds Certified Angus Beef^® ribeye steaks, cut 1/4-inch thick
1/4 cup mayonnaise
1/4 teaspoon fresh cracked pepper, divided
1 teaspoon canola oil
2 teaspoons salt, divided
10 ounces cherry tomatoes, halved
2 cloves garlic, minced
1 small shallot, minced
2 tablespoons sherry vinegar
1 teaspoon honey
2 cups roughly chopped escarole, tightly packed
4 large sandwich buns, toasted

Instructions:

Combine mayonnaise with 1/2-teaspoon pepper; set aside.
Heat a 12-inch cast iron skillet over high heat and add canola oil. When wisps of smoke appear from pan, add half ribeye steaks. Sear 2 minutes, flip and sear another 2 minutes. Reserve cooked ribeyes to a clean plate, repeat with remaining steak. Season evenly with 1 1/2-salt and remaining 1/2-teaspoon pepper.
With skillet still hot, add cherry tomatoes and occasionally stir for 2 minutes, season with remaining 1/2-teaspoon salt, then turn off heat. Add shallots and garlic to pan using the residual heat of pan, soften for 1 minute before adding vinegar and honey. Stir, allow “relish” to thicken 2 minutes.
Build sandwiches by spreading mayonnaise on the bottom bun, escarole, a large portion of shaved ribeye, blistered tomato relish and bun top.