Cilantro Chutney Steak Sandwich
Ingredients
- Maazah Cilantro Chutney
- Ribeye steak
- 1 Tbsp neutral oil
- 2-3 Tbsp. butter
- 2 garlic cloves, whole
- Sprig of rosemary
- Arugula
- Provolone
- Ciabatta bun, grilled
- Salt and pepper
Directions
Step 1
Season both sides of the ribeye steak generously with salt and pepper. Pat the steak dry with a paper towel to remove excess moisture for a better sear. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until hot (a drop of water should sizzle).
Step 2
Add 1 tablespoon of oil to the hot pan. Carefully place the ribeye in the skillet and cook for 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred doneness. Reduce the heat to medium after searing and continue cooking, basting with butter, until the internal temperature reaches your desired doneness: 115-120°F for rare, 120-125°F for medium-rare, 130-135°F for medium, 140-145°F for medium well, and 150-155°F for well done. Add a garlic cloves and sprig of rosemary to butter for more flavor if desired. Remove the steak from the skillet and let it rest on a cutting board for at least 5-10 minutes before cutting.
Step 3
Once the steak has rested, slice it thinly against the grain.
Step 4
On grilled ciabatta bun, squeeze a good layer of Maazah Cilanto Chutney. Add provolone cheese, arugula, and sliced steak. Top with more cilantro chutney. Enjoy!
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