Grilled Rib Eye Sandwich

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:
🥩 1.2 kg Rib Eye Ojo de Bife
🧂 Approximately 1-2 tablespoons coarse salt, evenly spread
🥖 Long baguette-style bread, enough for 4 sandwiches

For the Salsa Criolla:
🌶️ 1/2 red bell pepper, finely diced
🌶️ 1/2 green bell pepper, finely diced
🧅 1/2 onion, finely diced
🍅 1 tomato, finely diced
🥄 6 tablespoons sunflower oil
🥫 2 tablespoons white vinegar
🧂 1 teaspoon salt
🌿 1 teaspoon dried oregano
🌶️ 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.

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Grilled Rib Eye Sandwich with Salsa Criolla

Posted by Waivio guest: @waivio_hivecooking