Pat steaks dry with paper towels. Rub with garlic oil, rosemary, salt, and pepper. Let stand 20 minutes.
You can't ever go wrong with a steak sandwich! Achieve a flavorful and tender steak in a cast-iron skillet.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 70mg
- Sodium: 880mg
- Total Carbohydrates: 32g
- Protein: 29g
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