Ingredients:

  • 1 lb ribeye steak, trimmed of excess outer fat
  • 1 tsp coarse sea salt
  • 1 tsp freshly cracked black pepper
  • 1 tbsp avocado oil
  • 1/2 cup fresh Italian parsley, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp red chili flakes
  • 1/4 cup plain Greek yogurt
  • 1 tbsp prepared horseradish
  • 1 tsp lemon juice
  • 2 ciabatta rolls, split lengthwise
  • 1 cup baby arugula
  • 1/2 red onion, thinly sliced

Instructions:

  1. Tempering and Seasoning: Remove the ribeye from the refrigerator 30 minutes before cooking to reach room temperature. Pat the meat completely dry with paper towels to ensure a proper sear. Season aggressively with sea salt and cracked black pepper on all sides.
  2. Searing: Heat avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer. Carefully place the steak in the pan and sear for 3–4 minutes per side. Use an instant-read thermometer to pull the steak when it reaches 130°F (54°C) for medium-rare.
  3. Resting: Transfer the steak to a cutting board and let it rest for at least 8 minutes to allow juices to redistribute.
  4. Prepare Sauces: In a small bowl, whisk together the Greek yogurt, prepared horseradish, and lemon juice. In a separate bowl, combine chopped parsley, minced garlic, red wine vinegar, extra virgin olive oil, and chili flakes to create the chimichurri.
  5. Assembly: Toast the ciabatta rolls until golden. Spread the horseradish sauce on the bottom bun. Layer baby arugula and thinly sliced red onion. Slice the rested steak against the grain and pile onto the greens. Top with a generous spoonful of chimichurri and the top bun.