Open sandwich with beef Ribeye steak, asparagus, and wild garlic mayonnaise
Ingredients for bread flatbread (12 pcs)
- 150 ml whole milk
- 10 g powdered sugar
- 10 g dried yeast
- 450 g semi-coarse flour
- 5 g salt
- 5 g baking powder
- 30 g vegetable oil
- 150 g white yogurt
- 1 pc baking powder
- 5 g black Kampot pepper
Additional ingredients
- 2 × 250 g beef Ribeye steak (high rib)
- 2 slices of pancetta / bacon
- 200 g green asparagus
- 200 g white asparagus
- 100 g radishes
- 100 g wild garlic
- 100 ml sunflower oil
- 1 egg yolk
- 100 g butter
- 10 g salt
- 5 g black Kampot pepper
Procedure
1. Mix the ingredients for the bread flatbread into a dough, form 12 buns and let rest for about 30 minutes.
2. Take the beef Ribeye steaks out of the fridge 30 minutes before grilling. Salt and pepper with black Kampot pepper, wrap in pancetta or bacon, and secure with string.
3. Place the meat on the heated grill, insert the Meater (wireless thermometer), and set the temperature to Medium in the app.
4. Meanwhile, prepare the mayonnaise by whisking the wild garlic oil into the egg yolk.
5. Salt and pepper the butter with Kampot pepper and melt it in a saucepan on the heated grill.
6. Cut the asparagus into strips, slice the radishes, and grill them.
7. Roll out the rested dough into bread flatbreads and grill them in butter with Kampot pepper. Brush the flatbreads with butter on both sides.
8. After the app notifies that the meat has reached the desired doneness, remove the steaks and let them rest for 10 minutes.
9. Remove the bread flatbreads from the grill, spread them with the wild garlic mayonnaise. Slice the beef and add it to the flatbreads. Add grilled radishes and asparagus, garnish with fresh wild garlic leaves. Season with salt and black Kampot pepper.
Enjoy your meal!
Author: Ondra Hutník
