Grilled Rib Eye Sandwich with Salsa Criolla
- š„© 1.2 kg Rib Eye Ojo de Bife
- š§ Approximately 1-2 tablespoons coarse salt, evenly spread
- š„ Long baguette-style bread, enough for 4 sandwiches
- š¶ļø 1/2 red bell pepper, finely diced
- š¶ļø 1/2 green bell pepper, finely diced
- š§ 1/2 onion, finely diced
- š 1 tomato, finely diced
- š„ 6 tablespoons sunflower oil
- š„« 2 tablespoons white vinegar
- š§ 1 teaspoon salt
- šæ 1 teaspoon dried oregano
- š¶ļø Ground black pepper, amount to taste
Experience the rich flavors of Argentina with this mouthwatering Grilled Rib Eye Sandwich featuring a juicy Ojo de Bife, topped with a fresh and zesty Salsa Criolla. Perfect for a hearty meal, this dish brings the best of Argentine grilling to your table.
Experience the rich flavors of Argentina with this mouthwatering Grilled Rib Eye Sandwich featuring a juicy Ojo de Bife, topped with a fresh and zesty Salsa Criolla. Perfect for a hearty meal, this dish brings the best of Argentine grilling to your table.
Ingredients
For the Rib Eye:
š„© 1.2 kg Rib Eye Ojo de Bife
š§ Approximately 1-2 tablespoons coarse salt, evenly spread
š„ Long baguette-style bread, enough for 4 sandwiches
For the Salsa Criolla:
š¶ļø 1/2 red bell pepper, finely diced
š¶ļø 1/2 green bell pepper, finely diced
š§
1/2 onion, finely diced
š
1 tomato, finely diced
š„ 6 tablespoons sunflower oil
š„« 2 tablespoons white vinegar
š§ 1 teaspoon salt
šæ 1 teaspoon dried oregano
š¶ļø Ground black pepper, amount to taste
Instructions
1- Prepare the Rib Eye:
- Generously salt both sides of the 1.2 kg Rib Eye with coarse salt.
2- Grill the Rib Eye (First Side):
- Place the seasoned Rib Eye on a charcoal grill over low/medium heat, fat side down.
- Grill for approximately 40 minutes.
3- Prepare the Salsa Criolla:
- Finely dice half the green and red bell peppers, one tomato (core and seeds removed if desired), and half an onion.
- In a white enamel bowl, combine all diced vegetables.
- Add 1 teaspoon of salt, 1 teaspoon of oregano, 2 tablespoons of white vinegar, and 6 tablespoons of sunflower oil.
- Grind black pepper to taste, then mix thoroughly.
4- Grill the Rib Eye (Second Side):
- Flip the Rib Eye and cook for another 40 minutes until desired doneness.
- Tip: For a juicier cut, remove it 10 minutes earlier per side, totaling 60 minutes of cooking.
5- Toast the Bread (Optional):
- Slice the baguette-style bread lengthwise.
- Toast the cut sides on the grill briefly for added flavor and texture.
6- Rest and Slice the Rib Eye:
- Remove the Rib Eye from the grill and let it rest on a plate for 10 minutes.
- Slice the rested Rib Eye into 1-inch thick pieces against the grain.
7- Assemble the Sandwich:
- Generously layer sliced Rib Eye onto the toasted bread.
- Top with Salsa Criolla.
- Close the sandwich and cut into portions. For example, cut in half for 4 servings.
Prep Time: 20-30 minutes
Cook Time: 80 minutes (Total Cooking + Resting: 90 minutes)
Total Time: 1 hour 50 minutes
Servings: 4 sandwiches
Equipment: Charcoal grill, Metal tongs, Wooden cutting board, Chef's knife, Enamel bowl, Pepper mill, Metal spoon
Cooking Tips
- Start with the fat side down to render fat and achieve a crispy exterior.
- Grill over low/medium heat to prevent burning.
- Rest the meat to retain juices and enhance flavor.
- Toasting the bread adds a rich, smoky flavor.
#asado #argentinecuisine #grilling #sandwich #salsa #meatlover #summermeal #delicious
YouTube channel: Cuk-it!
Grilled Rib Eye Sandwich with Salsa Criolla
Posted by Waivio guest: @waivio_hivecooking
Comments