Name: Ribeye Steak Sandwich with Tahini Swiss Chard (Seleq)
Yield: 2 sandwiches
Ingredients: 1 large bunch Swiss chard, chopped into 1-inch pieces (450 g); 1/3 cup tahini; ¼ cup water; ¼ cup lemon juice; ½ cup yogurt; ½ tsp salt; 3 cloves garlic, crushed; ¾ tsp salt; 2 tbsp olive oil; 650 g ribeye, 1-inch thick; 1 tsp salt; ¾ tsp pepper; ¾ tsp Aleppo pepper; ½ cup vegetable oil; 5 tbsp butter; 2 sprigs rosemary; 3 cloves garlic, smashed; 10 cherry tomatoes; 1 baguette; ¾ tsp Aleppo peppers

Instructions

Fill a large pot with salted water and bring to a boil. Cook the Swiss chard for about 8 minutes, until slightly wilted but still bright green. Using a colander, drain well. Squeeze out excess moisture with your hands, and then break apart any clumps.
In a serving bowl, combine the tahini, water and salt and whisk until a thick paste forms. Add the lemon juice, crushed garlic, and yogurt and whisk until silky smooth.
Add the cooled Swiss chard, and stir until well coated. Sprinkle with the cayenne pepper and paprika (if desired).
To cook the ribeye, heat a large cast iron skillet on medium-high heat until it smokes, about 8 minutes.
Pat the ribeye dry and season the ribeye generously with salt, pepper, and Aleppo peppers all over, including the sides.
Drizzle the vegetable oil onto the skillet and add the ribeye, cook for 2 to 3 minutes without moving it until it browns nicely. Add the rosemary and smashed garlic to the skillet and add the butter on the sides of the skillet. Once it melts, flip the ribeye on the other side and cook for 2 minutes. Lift the ribeye with tongs and sear the fat on the sides as well. Tilt the pan and using a large spoon, baste the ribeye with the butter for a few minutes. Throw a few cherry tomatoes in the skillet. You want to cook the steam for total of 8 to 9 minutes for medium rare, 10 to 11 for medium. Let the steak rest for at least 5-8 minutes before slicing through it.
Drain most of the butter into a bowl and keep some in the skillet. Slice your baguette and add to the pan to soak up some of the juices and to toast. Flip on the other side, 1 minute or so each.
To assemble, add Swiss chard dip on one side of the baguette, top with slices of the ribeye and tomatoes, drizzle some juice and some more tahini sauce. Sprinkle some Aleppo pepper for garnish. Enjoy this mouth-watering sandwich!

Ribeye Steak Sandwich with Tahini Swiss Chard (Seleq)

Ribeye Steak Sandwich with Tahini Swiss Chard (Seleq)

Ingredients

Instructions

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