Ribeye Steak Sandwich with Chimichurri and Garlic Aioli
This ribeye steak sandwich layers tender grilled ribeye, tangy chimichurri, and creamy garlic confit aioli on toasted ciabatta for a restaurant-quality meal at home.
-0:00
This ribeye steak sandwich layers tender grilled ribeye, tangy chimichurri, and creamy garlic confit aioli on toasted ciabatta for a restaurant-quality meal at home.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
First, make the garlic confit. Place peeled garlic cloves in a small saucepan and cover with olive oil. Cook over low heat until the garlic is very soft and lightly golden, about 30-40 minutes. Set aside to cool.
To make the chimichurri, finely chop the fresh parsley and tarragon and place them in a medium mixing bowl.
Mince the shallots and garlic, and add them to the bowl with the herbs.
Add the dried oregano, crushed red pepper flakes, salt, and pepper to the bowl. Pour in the red wine vinegar.
While whisking continuously, slowly stream in the extra virgin olive oil until the sauce is well combined. Taste and adjust seasoning if necessary. Set aside.
For the garlic aioli, combine mayonnaise, lemon juice, and black pepper in a tall container suitable for an immersion blender.
Add about half of your prepared garlic confit and a few tablespoons of the confit oil to the mayonnaise mixture. Blend with an immersion blender until completely smooth and creamy.
Heat a griddle or large skillet over medium-high heat. Add olive oil, then the sliced onions. Season with salt and pepper and cook until softened and lightly caramelized.
Generously season the ribeye steaks on both sides with salt and pepper. Cook on the hot griddle to your desired level of doneness. Remove from the heat and let the steaks rest for 5-10 minutes before slicing.
Slice the ciabatta rolls in half and toast them on the griddle until golden brown.
To assemble the sandwich, spread a generous layer of garlic aioli on both halves of the toasted roll. Thinly slice a rested steak against the grain.
Layer the sliced steak on the bottom bun, followed by a spoonful of chimichurri, a pile of grilled onions, and a handful of fresh arugula. Place the top bun on, slice in half, and serve immediately.
Assemble the sandwich fresh. Store leftover chimichurri and aioli separately in airtight containers in the refrigerator for up to 5 days; reheat sliced ribeye in a skillet over medium heat for 1-2 minutes.
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let the steak rest 5 minutes before slicing to retain juices.
Yes. Store garlic aioli in an airtight container in the refrigerator for up to 5 days. Chimichurri keeps refrigerated for up to 1 week and actually improves in flavor overnight.
Focaccia, a sturdy sourdough, or a crusty Italian roll all work well. Avoid soft breads that will compress under the filling.
Slice against the grain into ¼-inch thick pieces. Thinner slices are easier to eat in a sandwich and distribute better across the bread.
Yes. Blend 6 minced garlic cloves with mayonnaise, lemon juice, and salt for a quicker aioli, though the confit version is creamier and more mellow.
Fried Chicken Sandwich with Jalapeño Mayo
40 min · oldscoolkevmo
Creamy Sausage and Broccoli Rabe Pasta
40 min · oldscoolkevmo
Grilled Shrimp and Arugula Salad with Lemon Vinaigrette
20 min · oldscoolkevmo
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
