Juicy steak cooked to perfection, finished with sweet balsamic shallots and a punchy garlic mayo, all packed into golden toasted ciabatta. Fantastic lunch. Generous portion for one, or can be extended to two people.
Ingredients:
1 ribeye steak
1 sliced small onion
1-2 ciabattas
Freshly shaved parmesan
Handful of rocket (toss in olive oil & black pepper)
Balsamic glaze
Butter
Sauce:
Whole garlic
Mayo
Tabasco
Cajun
Parsley
S&P
Lemon
Method:
Remove the steaks from the fridge 20–30 minutes before cooking. Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil and roast at 180°C for 30 minutes until soft.
Season the steaks with salt and rub with oil. Sear in a hot pan for 2–3 minutes per side (medium-rare), then add a tbsp of butter and two roasted garlic cloves. Baste well, remove from the pan and rest.
In the same pan, soften the shallots, then add balsamic glaze and allow to caramelise. While they cook, mix all the sauce ingredients together to taste.
Toast the ciabattas until golden. Spread sauce on both sides, then layer with steak, shallots, rocket and parmesan. Finish with a final drizzle of balsamic.
صحة و عافية
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