Kirklan's Ribeye Steak & Egg Sandwich
Every bite is a symphony of tender ribeye, creamy avocado, vibrant greens, and the lusciousness of a sunny-side up egg.
Cook Time: 25 mins
Prep Time: 20 mins
Serves: 6
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INGREDIENTS
- 4 Swift Ribeye Steaks
- Hey Grill Hey Beef Rub
- Black Peppercorn (to taste)
- Mayonnaise (to taste)
- 4 Ciabatta Bread Buns
- 1 bag of Arugula
- 2-3 Roma Tomatoes
- Pickled Onions (to taste)
- 4 Free-Range Eggs
Herb Avocado Spread:
- 2 ripe Avocados
- 2 packed C of Cilantro
- 1 packed C of fresh Basil
- Juice of 1 Lemon
Recipe by The Grill Traveler via Swift Meats
PREPARATIONS
- Remove 4 Swift Beef Ribeye Steaks from the package, add mayo as binder, and season with Hey Grill Hey Beef Rub and black peppercorns.
- Make the Herb Avocado Spread using ripe avocados, fresh cilantro, fresh basil, and fresh-squeezed lemon juice, then mix evenly in a blender.
- Place the 4 ribeye steaks on your grill, cooking indirect on wood planks over open fire for 10-15 minutes or until 120-125°F internal temp.
- Take the steaks off the wood planks and cook direct over open fire another 1-2 minutes on each side or until 125-130°F internal temp for medium-rare.
- Remove steaks from the grill and rest for 10-15 minutes.
- Heat avocado oil in cast iron skillet on your grill, place eggs in hot skillet and cook for 2-3 minutes for sunny-side up eggs.
- Slice the ribeye steak into thick strips with your chef’s knife.
- Build your Steak & Egg Sandwich using the ciabatta bread bun, avocado spread, arugula, sliced ribeye steak, Roma tomatoes, pickled onions, and a sunny egg.
- Slice the sandwich in half and enjoy the delicious flavors of this Swift Ribeye Steak & Egg Sandwich!
