Week #3 of the Island Grillstone contest has ended and we have another great recipe for the grill! This will be a first for me, grilled Pumpernickel bread, in fact I don’t ever remember eating Pumpernickel bread before. This recipe combines some great flavors and easy grilling step for any cook to master, all grilled on the Island Grillstone of course! I wasn’t sure if I was going to be able to find any Pumpernickel bread at my local stores but it was right there with all of the other breads, so no problem. My meat manager was happy to slice the Rib eyes in half for me, nice 1/4 inch cuts, makes my job easier.
This recipe is another fast grill so have everything ready “Mise en place” (pronounced [miz on plas], literally “putting in place”) so you are not running from the kitchen to grill and back again because you forgot something. Make sure you take the time to pre-heat your Island Grillstone before you start grilling, 20 minutes will be perfect.
Open Faced Ribeye Sandwich
by Richard Rollins
4 Ribeye steaks (1/4″ thick)
1 16 ounce bottle cola
1 TBS Olive Oil
1 Sweet Vidalia onion (sliced)
4 slices Provolone cheese
4 thick slices Pumpernickel bread
Marinate steaks in Ziploc bag with cola and Olive Oil. Refrigerated for 6+ hours.
Set the grill up for indirect grilling with the charcoal on the sides. Fire up the charcoal and place your Island Grillstone in the center of the grill.
Once preheated, add the onions and butter. Begin cooking until they are opaque. Set aside. Remove the steaks from the marinade and place on the Island Grillstone. Discard marinade. Grill the Ribeyes until medium rare; they are thin and will cook quickly.
Once done, add onions to the top of the ribeyes. Place one slice of Provolone on each steak.
While cheese is melting, toast one side of each slice of Pumpernickel over the charcoal. Place bread on plates; toasted side up.
When the cheese has melted, remove the steaks from the Island Grillstone and place on top of the toasted bread.
Salt and Pepper to taste.
Sweet Vidalia onions sliced with a pat of butter to get things going. The Island Grillstone was pre-heated for 20 minutes and these onions sizzled away. Grilling the onions only took a couple of minutes.
The Pumpernickel bread came pre-sliced making this part even easier. I sprayed one side of the bread with cooking spray to keep it from sticking to the grill.
Once the onions are grilled it’s time to add the Ribeye steaks. Grilling time is about 3 minutes before flipping.
Here you can see how nicely the steaks grill on the Island Grillstone.
Onions are piled on the Ribeye steaks, nicely caramelized, sweet and tender.
Two slices of Provolone cheese are now melted on top of the onions and Ribeye steaks. Place your steaks on the grilled Pumpernickel bread and serve.
Quite a tasty recipe Richard! The boys and I polished these off in no time!
Only one week left in the Island Grillstone contest, ending this Sunday, September 30, 2012 at 11:59pm pacific time.