Garlic Junkie Rib Steak Sandwich

Chef Tony Reed

Servings

1-2 servings

Prep Time

20 minutes

Cook Time

10 minutes

Cuisine

Modern American

Category

Main Course

If you're into epic sandwiches - you need to make this. Chef Tony hits thin slices of rib steak with our Garlic Junkie blend and then adds layer and layer of flavor in this stacked torta sando. 

Check out more of Chef Tony's recipes over on Youtube.

Garlic Junkie Rib Steak Sandwich

Ingredients

  • 1 lb Thin-Sliced Rib Steak
  • 3 Tbsp Spiceology X Adam McKenzie Garlic Junkie
  • 1 Torta Bread
  • 1 Egg, Sunnyside up
  • Queso Fresco to taste
  • 2 Romaine Leaves, Chiffonade
  • 1 Green Tomatoes, Slices
  • 1 Roasted Red Bell Pepper
  • 2 Ham Slices 2
  • Pancetta

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  • 1/2 cup Mayo
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Spiceology X Adam McKenzie Garlic Junkie
  • 5 Garlic Cloves, Minced

Directions

  1. Coat red bell pepper with oil then char roast the pepper at 550° on broil in an oven safe pan for 15 minutes rotating every 5 minutes to char around the pepper. Use a torch to char any missed spots. Cover with plastic wrap in bowl for 20 minutes. Then peel skin off and deseed. Set aside.

  2. In a small mixing bowl, mix together the mayo sauce ingredients. Set aside.
  3. Season your rib steak with Spiceology X Adam McKenzie Garlic Junkie, set aside.

  4. In a sauté pan on medium-high heat sear the seasoned rib steaks on each side about 90 seconds each side. Set aside and do the same for the sliced ham set aside.

  5. Coat the pan with oil again and then toast the torta buns, set aside.
  6. Build sandwich from bottom to top: Torta bun, spread mayo sauce over bun, stack lettuce, bell pepper, tomato, steak, ham.
  7. In a small egg pan make a sunny side up egg and place on top of ham - place the top bun over egg and serve immediately.
Recipe Products
Blend

Adam McKenzie | Garlic Junkie

Key Ingredients

Garlic, Black Pepper Coarse, Onion Granules, Dill Weed