↞ recipe box start page
Category: Sandwiches I
Prep Time: Cook Time: Total Time:
2 tbsp very finely ground espresso coffee beans or instant espresso coffee powder
1 tbsp ancho chili powder* or hot chili powder
2 tsp packed brown sugar
1 tsp kosher salt or 1/2 tsp regular salt
1 tsp dried basil, crushed
1 tsp ground coriander
1 tsp dry mustard
1/4 cup light mayonnaise or mayonnaise
1/2 tsp finely chopped canned chipotle peppers in adobo sauce
2 8-oz boneless beef rib eye steaks or top loin steaks, cut 1 to 1-1/4 inches thick
1 tbsp olive oil
2 medium yellow, green and/or red sweet peppers, each cut into 8 strips
4 French-style rolls or Kaiser rolls, split
4 pieces fresh leaf lettuce, Boston, Bibb or butterhead lettuce
Cucumber slices and/or fresh pineapple wedges (optional)
For rub: In a small bowl, combine espresso, chili powder, brown sugar, salt, basil, coriander, cumin and dry mustard; set aside. In another small bowl combine mayonnaise and chipotle pepper in adobo sauce; set aside.
Trim fat from steak. Brush both sides of steaks with olive oil. Sprinkle half of the rub over both sides of each steak; save remaining rub for another use**. Rub in with your fingers. Let stand at room temperature for 30 minutes.
For charcoal grill, grill steak and sweet pepper strips on rack of uncovered grill directly over medium coals. Grill until steak is desired doneness and pepper strips are crisp-tender, turning once halfway through grilling. For steak, allow 10 to 12 minutes for medium-rare (145 degrees) or 12 to 15 minutes for medium (160 degrees). Allow 10 to 12 minutes for peppers. During the last 1 to 2 minutes of grilling, add the rolls, cut-side down on the grill to lightly toast. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)
Remove steak, sweet peppers, and rolls. Let steak rest for 5 minutes. Cut steak into 1/4-inch-thick slices.
Spread mayonnaise mixture on bottom and top halves of rolls. Fill with leaf lettuce, steak slices, and sweet pepper strips. If you like, serve with cucumber slices and/or fresh pineapple wedges. Makes 4 sandwiches.
view more member recipes
SPICY RIB EYE SANDWICHES
view my recipes
print
save
Category: Sandwiches I
Prep Time: Cook Time: Total Time:
2 tbsp very finely ground espresso coffee beans or instant espresso coffee powder
1 tbsp ancho chili powder* or hot chili powder
2 tsp packed brown sugar
1 tsp kosher salt or 1/2 tsp regular salt
1 tsp dried basil, crushed
1 tsp ground coriander
1 tsp dry mustard
1/4 cup light mayonnaise or mayonnaise
1/2 tsp finely chopped canned chipotle peppers in adobo sauce
2 8-oz boneless beef rib eye steaks or top loin steaks, cut 1 to 1-1/4 inches thick
1 tbsp olive oil
2 medium yellow, green and/or red sweet peppers, each cut into 8 strips
4 French-style rolls or Kaiser rolls, split
4 pieces fresh leaf lettuce, Boston, Bibb or butterhead lettuce
Cucumber slices and/or fresh pineapple wedges (optional)
For rub: In a small bowl, combine espresso, chili powder, brown sugar, salt, basil, coriander, cumin and dry mustard; set aside. In another small bowl combine mayonnaise and chipotle pepper in adobo sauce; set aside.
Trim fat from steak. Brush both sides of steaks with olive oil. Sprinkle half of the rub over both sides of each steak; save remaining rub for another use**. Rub in with your fingers. Let stand at room temperature for 30 minutes.
For charcoal grill, grill steak and sweet pepper strips on rack of uncovered grill directly over medium coals. Grill until steak is desired doneness and pepper strips are crisp-tender, turning once halfway through grilling. For steak, allow 10 to 12 minutes for medium-rare (145 degrees) or 12 to 15 minutes for medium (160 degrees). Allow 10 to 12 minutes for peppers. During the last 1 to 2 minutes of grilling, add the rolls, cut-side down on the grill to lightly toast. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)
Remove steak, sweet peppers, and rolls. Let steak rest for 5 minutes. Cut steak into 1/4-inch-thick slices.
Spread mayonnaise mixture on bottom and top halves of rolls. Fill with leaf lettuce, steak slices, and sweet pepper strips. If you like, serve with cucumber slices and/or fresh pineapple wedges. Makes 4 sandwiches.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Hot And Spicy Crab Salad Open Faced Sandwiches
by sgre52160
3/4 lb crabmeat 11 (14 oz) can quartered artichoke hearts, drained and roughly chopped 1 (4 oz) can sliced black olives, drained 1 bunch green onions, chopped 1 tomato, seeded and chopped 1 cup s
by sgre52160
3/4 lb crabmeat 11 (14 oz) can quartered artichoke hearts, drained and roughly chopped 1 (4 oz) can sliced black olives, drained 1 bunch green onions, chopped 1 tomato, seeded and chopped 1 cup s
Spicy Chicken Sandwiches With Cilantro-lime Mayo
by sgre52160
Mayo: 1/4 cup mayonnaise 2 tbsp chopped fresh cilantro 1 tsp fresh lime juice 1 garlic clove, minced Chicken: 1 egg 3 tbsp hot sauce (such as Tabasco) 1 tsp dried oregano 1/2 tsp salt 2 (6
by sgre52160
Mayo: 1/4 cup mayonnaise 2 tbsp chopped fresh cilantro 1 tsp fresh lime juice 1 garlic clove, minced Chicken: 1 egg 3 tbsp hot sauce (such as Tabasco) 1 tsp dried oregano 1/2 tsp salt 2 (6
North Carolina-style Spicy Pulled Pork Sandwiches
by ICOOK2
PORK: 1 Tbsp salt 1 tsp garlic powder 1/2 tsp freshly ground black pepper pinch crushed red pepper flakes pinch celery seeds 1 7-lb boneless pork shoulder 10-12 buns BASTING SAUCE: 3 cu
by ICOOK2
PORK: 1 Tbsp salt 1 tsp garlic powder 1/2 tsp freshly ground black pepper pinch crushed red pepper flakes pinch celery seeds 1 7-lb boneless pork shoulder 10-12 buns BASTING SAUCE: 3 cu
view more member recipes