Ingredients
For the Rosemary Mayo:
- 3 tbsp olive oil
- 1 tsp finely chopped rosemary
- 3/4 cup mayonnaise
- 1 tsp lemon juice
- salt & pepper to taste
For the Sandwich:
- 1 ButcherBox NY Strip Steak
- 1 Ciabatta loaf or preferred sandwich bread
- 8 oz rosemary mayonnaise
- 8 oz olive tapenade
- 1 roasted red pepper cut into strips
- 8 slices fresh mozzarella
- 1 oz baby spinach leaves
Instructions
For the Rosemary Mayo:
- Combine olive oil and rosemary in a small pan over low heat and cook for 5 minutes. Remove from heat and let cool.
- In a bowl, whisk together mayonnaise, salt and pepper. Add lemon juice and the chilled olive oil mixture. Store refrigerated for up to 5 days.
For the Sandwich:
- Cut bread in half lengthwise and toast or grill to your preference.
- Spread rosemary mayonnaise on both sides of the toasted bread.
- Arrange the sliced steak on the bottom half of the bread, covering it entirely.
- Evenly spread the Italian tapenade over the steak.
- Distribute roasted red pepper strips and fresh mozzarella slices evenly over the steak.
- Top with baby spinach and cover with the top half of the ciabatta.
- Cut into 4 sandwiches and serve.
Notes
For Grain-Finished Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished ribeyes slightly longer than the grass fed equivalent.
Share on Pinterest!Pin at @Butcher_Box!