Rib Cap Ciabatta
- 20 Minutes
- Easy
- Beef
Not all sandwiches have to be a boring ham or cheese. If you’re looking to level up your sandwich game, Jack from Jacks Meat Shack has created the perfect recipe for you. Enjoy a perfect light yet filling summer meal with this rib cap ciabatta. See how Jack prepares it below to give it a try yourself.
Cooking Method
- Set up your grill for direct cooking at 230C.
- Prepare the steak by rubbing olive oil on both sides and seasoning with salt and pepper.
- Place the steak directly over the heat source and allow to grill for approximately 3 minutes per side until the fat has rendered and it is sizzling.
- Remove the steak from the grill and leave to rest. Whilst the steak is resting, slice the ciabatta sub in half and spread a good helping of the garlic and herb butter on the fleshy part of the bread.
- Lightly grill the butter side over direct heat until toasted, approximately 2 minutes then remove from the heat.
- Slice the steak against the grain of the meat into thin slices.
- Assemble your ciabatta sub by adding slices of steak, spoon on chimichurri and garnish with red onion.
- Close your sub and enjoy
The Ingredients
- 1 rib cap steak
- 1 ciabatta sub
- 1 tbsp olive oil
- Salt and pepper
- Sublime garlic and herb butter
- Red onion, finely diced
- Chimichurri
What to serve with Rib Cap Ciabatta
This mouth-watering sandwich can stand out on its own. However, if you want to add some tasty sides to make a full meal, see some of our favourite options below:
- Crispy fries
- Onion rings
- Coleslaw
- Fresh salad
- Thick cut crisps
- Potato wedges
