A sandwich built around ribeye that is marinated for a long time in olive oil, garlic and thyme, then seared quickly on the grill and tucked into a mustard-spread roll. The marinade takes time, but the technique itself is effortless.
Toss the ribeye with olive oil, garlic, thyme, salt and black pepper, cover and refrigerate for 90 minutes.
Heat the grill to high and cook the ribeye for 3 minutes on each side.
Remove the ribeye from the grill, tent with foil and rest for 5 minutes.
Slice the meat thinly, split the bread roll and spread with mustard, then layer in the arugula and meat slices and close.
Do not slice the ribeye straight off the grill; cut before the 5-minute rest and the juices run onto the plate, leaving the meat dry. Allergens: contains wheat (gluten, bread roll).
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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