0
Your Cart (0)
Subtotal $0.00
Traeger
Qty:
Remove
$

Grilled
Rib-Eye
Steak Sandwich

Difficulty 2/5
|
Prep time 15 mins

Cook time 15 mins
|
Serves 4-6

Hardwood Mesquite

Coat your rib-eye in a rich tomatillo, garlic, and green onion marinade before grilling it hot and fast on the Traeger. Thinly sliced, and stacked with fresh arugula, this flavorful sandwich will hit the top of your list.

Ingredients

2 (8 oz) Rib-Eye Steaks

1 Tomatillo

1 small head Cilantro, leaves only

1 stalk Green Onion, sliced

1/2 Tbsp Garlic, minced

2/3 cup Vegetable Oil

1 tbsp Mustard

1/4 cup Reserved Cooking Water

1/2 tsp Hot Horseradish

1 pinch Salt and Pepper

1/2 Tbsp Traeger PRIME RIB RUB

6-8 Ciabatta Buns

Arugula

Preparation

Unwrap tomatillo and place into a pot of water; bring to a boil and boil for 3 minutes. Remove from water and reserve water.

Add cilantro, tomatillo, green onion and garlic into a food processor or blender. Add oil, mustard, 1/4 cup of reserved tomatillo cooking water, horseradish, Traeger Prime Rib Rub and salt and pepper.

Blend ingredients until smooth; set 1/2 cup of sauce aside for later.

Generously coat steak with remaining sauce and marinate for 1 to 4 hours.

When ready to cook, start the Traeger according to grill instructions. Increase temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE enabled grill) and preheat, lid closed, for 10 to 15 minutes.

Place steaks on grill and cook for 10 minutes; flip and cook for an additional 5 minutes. Remove from grill and allow to rest for 5 minutes.

Thinly slice steaks and pile on ciabatta bun. Top with dressing and a small handful of arugula. Enjoy!

Print Recipe


Reviews

 

Be the first to write a review.

Recipe Me

GET YOUR WEEKLY DOSE OF DELICIOUS