Dakota Grilled Ribeye Sandwich with Grilled Onion
This is a great recipe to cook on the grill. It makes a simple supper that is both delicious and filling which is just what is needed on those nights when you are looking for simple yet tasty. One thing to keep in mind is that you can make the red pepper sauce ahead of time - it thickens as it cools and becomes a delicious spread (this makes about 1 cup; use extra as dip for vegetables). Then grill the ribeye, more onion, the rolls. If you really want to go all out, grill some pineapple slices and serve those drizzled with some honey and fresh mint on top of the best vanilla ice cream you can find. Dinner is done.
- 1 sweet red bell pepper (cored and seeded)
- 1 red onion (cut through the root into wedges)
- 1 tsp vegetable oil
- 2 tbsp white wine vinegar
- 1 egg yolk
- 11/16 cup exra virgin olive oil
- 1 tbsp steak seasonings (2 teaspoons smoked paprika, 1 teaspoon paprika, 1 teaspoon celery salt, ½ teaspoon lemon pepper and ½ teaspoon garlic powder)
- 1 10 oz Dakota Grass Fed Ribeye Steak
- 2 rolls (sliced in half)
- Heat grill to high. Rub bell pepper and onion wedges with vegetable oil. Grill over high heat, turning frequently until onion is softened and the skin of bell pepper is charred and blistered.
- Place bell pepper into brown paper bag to cool. (This steams the pepper further, making it softer). When cool, peel the charred skin off bell pepper.
- Place bell pepper, one small wedge of onion and vinegar into container. Use stick blender to blend into paste. Add yolk, and blend again. Drizzle, very slowly, olive oil into mixture, until thickened. (Note: USDA warns against eating raw egg; if you prefer to leave this step out, you will have a tasty, but not-so-thickened-sauce.)
- Mix steak seasoning up and mix ½ teaspoon into red pepper sauce. Place sauce into refrigerator.
- Pat steak dry and season liberally on both sides with steak rub. Sprinkle any leftover seasoning onto onion wedges.