Steak Sandwiches with Arugula and Tomato
- 4 Mignon Steak (each about 125 g)
- 2 tomatoes
- 2 handfuls Arugula
- 1 garlic clove
- 4 Ciabatta
- 100 grams Mascarpone
- 100 grams Ricotta cheese
- 2 handfuls Fresh herbs (such as chives, parsley, tarragon)
- freshly ground peppers
- 1 generous pinch organic lemon zest
- 2 tablespoons olive oil
- 75 grams Parmesan grater
Remove the steaks from the refrigerator 1 hour before preparing the recipe. Rinse the steaks, pat dry, and let come to room temperature.
Rinse the tomatoes, remove the cores, and thinly slice. Rinse and dry the arugula. Peel and finely chop the garlic. Halve the ciabatta.
Mix the mascarpone with the ricotta until smooth. Rinse and dry the herbs, then finely chop. Mix into the ricotta mixture, and season to taste with salt, pepper, and lemon zest.
Heat the oil in a pan (preferably not nonstick). Sear the steaks for 1 minute on each side. Remove from the pan and season with salt and pepper. Wrap in plastic wrap, and let rest for 3 minutes. Toast the ciabatta rolls until crisp.
Heat the pan with the juices from searing the meat. Add the garlic, and return the steaks to the pan. Cook for 1-4 minutes per side, remove from the pan, and place on a cutting board. Add the arugula to the pan, sauté briefly, and toss until coated. Season to taste with salt and pepper. Spread the ricotta mixture onto the rolls, then top with the tomatoes. Thinly slice the steak, then divide onto the rolls. Top with the arugula and parmesan cheese. Top with the top halves of the ciabatta buns, and serve.