Ribeye Sando Recipe

Directions for Ribeye Sando

1. 1

   Prepare the Ingredients

   Slice the ribeye steak thinly against the grain. Season with salt and black pepper. Trim the broccolini and set aside. Slice the onion thinly and peel the parsnips.

2. 2

   Caramelize the Onions

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until they are golden and caramelized, about 15-20 minutes. Set aside.

3. 3

   Char the Broccolini

   In the same skillet, add another tablespoon of olive oil and increase the heat to medium-high. Add the broccolini and sauté for 3-4 minutes until charred and tender. Remove from the heat.

4. 4

   Fry the Parsnip Chips

   Using a mandoline or sharp knife, slice the parsnips thinly. Heat oil in a deep pan over medium heat. Fry the parsnip slices in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and season with salt.

5. 5

   Cook the Ribeye

   In the same skillet, add the sliced ribeye and cook for about 2-3 minutes until just browned. Remove from heat.

6. 6

   Assemble the Sando

   On one slice of focaccia, layer the ribeye slices, then the charred broccolini, caramelized onions, and a generous dollop of horseradish sauce. Top with the second slice of focaccia.

7. 7

   Serve

   Serve the Ribeye Sando with parsnip chips and fries on the side. Enjoy!