Kairos Grilled Ribeye Sandwich

Kairos Grilled Ribeye Sandwich

W/ Grilled Green Tomatoes & Onions

2 10-12 oz. Ribeye's, cut in half *marinated 6 hours or overnight

(See Marinade Recipe at the bottom)

4 Big Sandwich Buns

2 Green Tomatoes, sliced about an inch thick

2 medium size red onions, sliced about an inch thick

1/2 cup of your favorite BBQ Sauce (I use the Kairos Secret Recipe)

2 tablespoons Olive Oil

1 teaspoon minced garlic

Sea Salt

Freshly Cracked Black Pepper

1 teaspoon ranch dressing mix

Preheat your grill and brush on some oil to keep steaks from sticking. In a small bowl, cover the Green Tomatoes & Onions with 1 tablespoon olive oil, garlic, ranch dressing mix, then Salt & Pepper to taste.

When the grill is ready (about 350-375) put your Green Tomatoes & Onions on the hottest part of the grill. Try to slather as much of the olive oil mix on as possible. Cook for 5 to seven minutes & turn them over. Cook for another five to seven minutes, remove from grill & set aside.

Put your Steaks on the grill and cook to the temperature you desire. For Rare or Medium Rare, cook them on the hotter part of the grill. For Medium to Medium Well, put them on a medium heat part of the grill.

Brush Olive Oil onto the insides of your Sandwich Rolls and put on the grill just until they crisp up on the outside. Transfer to a plate. When the steaks are ready, place on the bottom of the sandwich bun. Top w/ Green Tomatoes & Onions and bun top. Serve BBQ Sauce on the side as a dipping sauce for the Sandwich. Enjoy!


2 tablespoons Olive Oil

1 teaspoon minced garlic

1/2 teaspoon Sea Salt

1/2 teaspoon feshly cracked white pepper

1 teaspoon Montreal Steak Seasoning

Mix all ingredients together and pour over Steaks. Cover & Refrigerate 6 hours or overnight.

Cooking at Noon - September 3, 2009