Sandwiches, burgers, and wraps
Beef rib-eye steaks are marinated at length in olive oil, garlic and thyme, then quickly grilled and tucked into a loaf spread with mustard. The marinade takes time, but the sandwich is easy to make.
Coat the rib-eye steaks with olive oil, garlic, thyme, salt and black pepper. Cover and refrigerate for 90 minutes.
Heat the grill over high heat and cook the rib-eye steaks for 3 minutes on each side.
Remove the steaks from the grill, cover with foil and rest for 5 minutes.
Thinly slice the meat. Split the loaf, spread mustard inside and fill with arugula and steak slices, then close.
Do not slice the rib-eye straight off the grill. Rest it for 5 minutes first, or the juices will run out onto the plate and leave the meat dry. Allergens: contains wheat (gluten, in the bread).
Her yüzü 3 dakika yazıyordu ama ben acele edip 5 dakika tuttum, et gri gri pişti ve sertleşti. Tarifi okumadan aceleyle yapmışım, kendi hatam ama uyarı olsun.
Antrikotta o 2 dakikalık fark gerçekten belirleyici, kalın kesimlerde bile fazla pişirmek eti hızla sertleştiriyor. Bir dahaki sefere zamanlayıcı kullanmanızı öneririm.
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