You may also like
Categories:
kosher salt olive oil garlic red pepper three kosher salt blue cheese buttermilk mayonnaise Dijon mustard dill ground black pepper Bread
Viewed: 40 - Published at: 6 years agoIngredients
- One 20-ounce boneless rib eye steak
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper
- Three 10-ounce bags fresh spinach, washed and stemmed
- Kosher salt and freshly ground black pepper
- 2 tablespoons crumbled blue cheese
- 1/2 cup buttermilk
- 1 cup mayonnaise
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh dill
- 1/8 teaspoon ground black pepper
- 1 fresh loaf crispy French bread, cut into 8-inch segments, buttered and grilled
Method
- For the steak: Heat a cast-iron skillet over high heat until very hot.
- Sprinkle both sides of the steak with salt and pepper.
- Place the steak in the hot skillet, reduce the heat to medium and sear until well browned, about 4 minutes.
- Flip the steak and cook until medium/medium-rare, about 6 more minutes.
- Set aside, loosely covered with foil, and let rest before slicing.
- For the sauteed garlicky spinach: Heat the oil and sliced garlic in a Dutch oven over medium heat, stirring occasionally until the garlic is golden brown and crispy.
- Remove the garlic and set aside on a paper towel to drain.
- Add the crushed red pepper and cook until fragrant, about 30 seconds.
- Add the spinach and stir to combine with the oil.
- Cover and let cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes.
- Season with salt and pepper and toss with the garlic chips.
- For the buttermilk blue cheese dressing: Mix the mayonnaise, buttermilk, blue cheese, dill, mustard and pepper together in a bowl and set aside.
- Adjust the seasoning if necessary.
- For the sandwich build: Slice the rested steak against the grain into 1/4-inch slices, removing any non-rendered fat.
- Place the steak slices on the bottom bun, top with the spinach and schmear the top bun with buttermilk blue cheese dressing.
