RECIPE BELOOWWW 🥪 Ribeye Steak Sandwich with Whipped Feta and Chimichurri Ingredients (Serves 2): Whipped Feta: - Feta cheese: 200g (7 oz) - Garlic: 1 bulb - Fresh mint leaves: 10 - Lime juice: 1 tbsp - Extra virgin olive oil: 15ml (1 tbsp) - Salt: To taste - Freshly ground black pepper: To taste Chimichurri: - Fresh parsley: 50g (1/2 cup), finely chopped - Dried oregano: 5g (1 tsp) - Fresh chilli: 1, finely chopped - Extra virgin olive oil: 60ml (1/4 cup) - Red wine vinegar: 30ml (2 tbsp) - Garlic cloves: 2, minced - Salt: To taste - Freshly ground black pepper: To taste Sandwich: - Ribeye steak: 500g (1.1 lbs), boneless - Salt: To taste - Freshly ground black pepper: To taste - Olive oil: 15ml (1 tbsp) - Beef dripping (leftover from cooking steak) - Roasted red peppers: 200g (7 oz), store-bought, sliced - Bread: 4 slices (preferably sourdough or ciabatta) Preparation & Cooking Time: - Preparation: 30 minutes - Cooking: 20 minutes Instructions: Whipped Feta: - In a food processor, blend feta cheese, confit garlic, mint leaves, and lime juice until smooth. - Drizzle in extra virgin olive oil and season with salt and pepper. - Set aside in the fridge until ready to use. Chimichurri: - In a bowl, combine parsley, oregano, chilli, olive oil, red wine vinegar, and garlic. - Season with salt and pepper, then stir to mix well. - Let the chimichurri sit for at least 15 minutes to develop flavours. Steak: - Season ribeye steak generously with salt and freshly ground black pepper. - Heat olive oil in a cast-iron skillet over medium-high heat. - Add the steak and cook for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. - Transfer steak to a cutting board and let rest for 10 minutes. - Slice thinly against the grain. - Reserve the beef dripping in the skillet. Sandwich Assembly: - Fry the bread slices in the beef dripping until golden and crispy. - Spread a generous amount of whipped feta on each slice of fried bread. - Add slices of roasted red pepper on top of the whipped feta. - Layer on the sliced ribeye steak. - Spoon chimichurri over the steak. - Top with another slice of whipped feta-coated bread.
