Grill Master's Shotgun Rib-eye Sandwich
cook time: 30 - 60 min
|
serves: 2
skill: 2 Intermediate
|
Chef: Jason C.
Ingredients
One 1-pound rib-eye steak
Oil for grilling
Kosher salt and freshly ground black pepper
¼ cup J's Shotgun Spread, softened
1 large garlic clove, minced
2 tablespoons finely chopped fresh parsley
4 hearty slices of bread
1 cup baby arugula
½ cup caramelized onions
Chef's Tip
For an extra smoky flavor, try finishing your sandwich on the top rack of your grill as the steak rests. It'll infuse a subtle smokiness that complements the bold flavors of J's Shotgun Spread.
Shotgun Spread
This 'Grill Master's Shotgun Rib-eye Sandwich' is a carnivore's dream. Loaded with a seared, juicy rib-eye and a generous slather of J's Shotgun Spread, it's a robust meal that'll win over any meat lover's heart – and taste buds.
Instructions
Take the steak out of the fridge 30 minutes before grilling.
Preheat the grill to medium-high. Lightly oil and season the steak with salt and pepper, then grill to medium-rare, turning often.
Let the steak rest for 15 minutes after reaching 130°F internally.
Mix J's Shotgun Spread with minced garlic and parsley. Spread on one side of each bread slice.
Toss arugula in a light dressing of oil, salt, and pepper.
Thinly slice the steak across the grain.
Toast the bread on the grill, spread-side down, until golden.
Assemble sandwiches with J's Shotgun Spread bread, arugula, steak, and caramelized onions.
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