Open-Faced Steak Sandwich With Red Pesto
Cosori Recipe

Open-Faced Steak Sandwich With Red Pesto

Perfectly air-fried ribeye, sliced thin and laid over toasted sourdough smeared with a rich, sun-dried tomato and walnut red pesto, finished with peppery arugula and quick-pickled shallots that cut through every savory, indulgent bite. This isn’t your average sandwich.

How To Pick Jarred Roasted Red Peppers

Fire-roasted red bell peppers packed in water are preferred for this dish. Oil-packed bell peppers will cause the sauce to become too oily.

Nutritional Features

Ribeye steak is a significant source of complete protein, iron, and zinc, all of which support energy and immune function. Walnuts in the red pesto contribute omega-3 fatty acids and vitamin E, while arugula adds a dose of vitamin K and folate to round out this well-balanced, satisfying meal.

Prep Time 2 hours 25 minutes
cook Time 17 minutes
Servings 4
Chef Jackie
Curated by:Jackie

Fresh Ingredients

Scale:
YIELD 4 Serving

Red Pesto

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have. 

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical. 

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe. 

Nutrition

Per Serving
Serving Size 1 sourdough, 3 ounces steak, ¾ cup arugula, 2 tablespoons sauce

Calories 965 

Protein 44 grams 

Carbohydrates 40 grams 

Fat 72 grams 

Fiber 4 grams 

Saturated Fat 19 grams 

Cholesterol 99 milligrams 

Sodium 843 milligrams 

Step by Step

Let's cook

  1. Stir together the distilled vinegar and sugar until dissolved. Add sliced shallot and toss to combine. Set aside while you prepare the rest of the dish. 
  2. Remove steak from the refrigerator 10 minutes ahead of cook time. 
  3. Pat the steak completely dry on both sides and rub avocado oil onto the steak. Season with salt and pepper. Refrigerate at least 2 hours to build a crust. 
  4. Place crisper plate into the air fryer basket. 
  5. Select the Air Fry function, adjust temperature to 450°F and time to 8 minutes, and then tap Start/Pause to preheat.  
  6. Place steak onto the preheated crisper plate. 
  7. Select the Air Fry function, adjust the temperature to 450°F and time to 17 minutes, and then tap Start/Pause. 
  8. Remove steak when done and place on a plate to rest for 15 minutes. 
  9. Place the ingredients for the red pesto into the bowl of the food processor and pulse until smooth. Set aside. 
  10. Add arugula, pickled shallots, and 2 tablespoons of the pickling liquid into a large bowl. Toss to combine. 
  11. Slice the steak into ¼-inch thick slices. 
  12. Assemble by smearing 2 to 3 tablespoons of the red pesto onto a slice of sourdough. 
  13. Lay ¼ of the sliced steak onto the red pesto. 
  14. Top with arugula mixture and serve immediately. 

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