Ribeye Sandwich with Shishito Chimichurri & Cowboy Butter
Serves 1
Directions
- 1Mix butter with garlic, parsley, oregano, thyme & rub. Roll in plastic wrap, freeze until firm.
- 2Sear shishito peppers in 2 tbsp olive oil until blistered.
- 3Remove stems from shishito peppers, chop, mix with herbs, garlic, onion, vinegar, oil, salt & pepper. Chill.
- 4Season steaks with hot sauce, Beef Rub & Cowboy Butter Rub.
- 5Cook steaks on Santa Maria until 115°F.
- 6Lower grate & sear steaks 2–3 min per side.
- 7Top steaks with Cowboy Butter, rest 10 min.
- 8Slice rolls, brush with melted Cowboy Butter & grill until golden.
- 9Slice steak, layer on rolls with chimichurri, jack cheese (torch to melt if desired), more chimichurri.
- 10Slice in half & enjoy!
Ingredients
- 2 ribeye steaks
- 2 tbsp FYR BLK hot sauce (binder)
- 2 tbsp Blazing Star Beef Rub
- 2 tbsp OvertheFireCooking Cowboy Butter Rub
- 4 soft rolls
- 4 slices jack cheese
- 2 cups shishito peppers
- 1 cup parsley, chopped
- 0.5 cup cilantro, chopped
- 5 cloves garlic, chopped
- 0.5 white onion, chopped
- 0.25 cup red wine vinegar
- 0.5 cup olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 stick butter, room temp
- 5 cloves garlic, chopped
- 0.25 cup parsley, chopped
- 2 tbsp oregano, chopped
- 1 tbsp thyme
- 1 tbsp Cowboy Butter Rub
Equipment
FYR Santa Mariaplastic wrapknifetorch
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