Pat steaks dry with paper towels. Rub with garlic oil, rosemary, salt, and pepper. Let stand 20 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
You can't ever go wrong with a steak sandwich! Achieve a flavorful and tender steak in a cast-iron skillet.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 (5-oz. each) Hy-Vee Choice Reserve boneless beef ribeye sandwich steaks | ||
| 2 ½ tsp. Gustare Vita garlic-flavored olive oil, divided | ||
| 1 tbsp. fresh rosemary, chopped | ||
| ¾ tsp. kosher salt | ||
| ¾ tsp. Hy-Vee coarse-ground black pepper | ||
| 1 (10-oz.) loaf Hy-Vee Bakery baguette | ||
| Hy-Vee Dijon mustard, for serving | ||
| Fresh arugula, for serving | ||
| Blue cheese crumbles , for serving | ||
| Caramelized onion jam, for serving |
Things To Grab
- Paper towels
- Cast-iron skillet
Directions
Heat garlic oil in large cast-iron skillet over medium-high heat. Cook steaks 2 to 3 minutes or until 130 degrees, turning halfway through. Cut steaks into 2-inch pieces.
Split baguette. Spread bottom with Dijon mustard; top with arugula, steak, and blue cheese crumbles. Spread baguette top with caramelized onion jam; place on top. Cut loaf into 4 sandwiches.
Nutrition facts
Servings
450 Calories per serving
1 sandwich
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 70mg
- Sodium: 880mg
- Total Carbohydrates: 32g
- Protein: 29g
Daily Values
0%
Iron 20%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
Hy-Vee Monthly Ad August 2021