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Grilled Ribeye Steak Sandwich

Grilled Ribeye Steak Sandwich

By Traeger Kitchen

Coat your ribeye in a rich tomatillo, garlic, and green onion marinade before grilling it hot and fast on the Traeger. Thinly sliced, and stacked with fresh arugula, this flavorful sandwich will hit the top of your list.

Prep Time

15 Minutes

Cook Time

15 Minutes

Pellets

Mesquite

Ingredients

Number of people serving

4

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Units of measurement:
main
1 Tomatillos
1 Head cilantro leaves
1 Stalk green onion, thinly sliced
1/2 Tablespoon garlic, minced
2/3 Cup vegetable oil
1 Tablespoon mustard
1 Teaspoon Horseradish, fresh
1 Pinch salt and pepper
1/2 Tablespoon Traeger Prime Rib Rub
2 beef rib-eye
6 Ciabatta Buns
As Needed Arugula, fresh

Step

  • 1

    Unwrap tomatillo and place into a pot of water; bring to a boil and boil for 3 minutes. Remove from water and reserve water.

  • 2

    Add cilantro, tomatillo, green onion and garlic into a food processor or blender. Add oil, mustard, 1/4 cup of reserved tomatillo cooking water, horseradish, Traeger Prime Rib Rub and salt and pepper.

  • 3

    Blend ingredients until smooth; set 1/2 cup of sauce aside for later.

  • 4

    Generously coat steaks (8 oz each) with remaining sauce and marinate for 1 to 4 hours.

  • 5

    When ready to cook, start the Traeger a set to 500 degrees F if preheat, lid closed, for 10 to 15 minutes.

    500 ˚F / 260 ˚C

  • 6

    Place steaks on grill and cook for 10 minutes; flip and cook for an additional 5 minutes. Remove from grill and allow to rest for 5 minutes.

    500 ˚F / 260 ˚C

    00:15

  • 7

    Thinly slice steaks and pile on ciabatta bun. Top with dressing and a small handful of arugula. Enjoy!

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