Chicago Steakhouse Sandwich

Ingredients:

Steak

• 1 boneless ribeye steak weighing 560 g.

Fried spinach with garlic

• 3 tbsp. l. olive oil
• 4 cloves garlic, thinly sliced
• 0.5 tsp red pepper flakes
• 3 x 280g packages fresh spinach, washed and stems trimmed

Blue Cheese Buttermilk Dressing

• 2 tablespoons crumbled blue cheese
• 0.5 cups of sour milk or kefir
• 1 cup mayonnaise
• 1/4 teaspoon Dijon mustard
• 0.5 tsp chopped fresh dill
• 1/8 tsp ground black pepper

Sandwich

• 1 fresh French baguette, cut into 20cm pieces, buttered and grilled

Preparation:

1. Steak:
   
   Heat a cast iron skillet over high heat until very hot. Season the steak with salt and black pepper on both sides. Place the steak in the hot skillet, reduce the heat to medium, and cook until the steak is well browned, about 4 minutes.
2. Flip the steak and cook until medium-rare, another 6 minutes. Set aside, cover loosely with foil, and let rest before slicing.
3. Sauteed spinach with garlic:
   
   In a Dutch oven, heat the olive oil and chopped garlic over medium heat, stirring occasionally, until the garlic is golden and crisp. Transfer it to a paper towel with a slotted spoon to remove any excess grease. Add the red pepper flakes and cook until fragrant, about 30 seconds.
4. Add the spinach and stir to coat with oil. Cover and cook over medium heat until the spinach is wilted but still bright green, about 4 minutes. Season with salt and pepper to taste and toss with the garlic chips.
5. Blue Cheese Buttermilk Dressing:
   
   Combine mayonnaise, sour milk, blue cheese, dill, mustard, and pepper in a bowl and set aside. Season with salt to taste, if needed.
6. Assembling a sandwich:
   
   Slice the rested steak across the grain into 0.5 cm thick slices, trimming any remaining fat. Place the steak slices on the bottom half of the bun, top with spinach, and spread the top bun with the buttermilk-blue cheese dressing.