Pecan Encrusted Ribeye Sandwich with Gorgonzola Butter and Pinot Pepper-Balsamic Jam

Cooking & Prep Time

6
Servings
20 min
Prep Time
20 min
Cook Time

Recipe Ingredients

  • 6/8 ounce Bone-In Strip Steak, about 1-1 1/2 inch thick
  • 2 cups coarsely ground fresh pecans
  • 4 tablespoons blackened-redfish seasoning
  • 2 tablespoons freshly ground black peppercorns
  • 1/2 cup extra virgin olive oil (reserve 2 tablespoons for the steak and 3 tablespoons for the onions)
  • 1 stick unsalted butter
  • 12 oz. crumbled gorgonzola cheese (reserve 2 tablespoons for sauce)
  • 2 cups aged balsamic vinegar
  • 1 1/2 cupsĀ pinot noir wine
  • 1/3 cup sugar
  • 1/2 cup red pepper jelly
  • 1 large yellow onion, cut into rings
  • 1/2 cup canola oil
  • 6 slices peppered bacon
  • 10 small sweet peppers
  • 1 cup arugula
  • 1 tablespoon garlic oil
  • 2 tablespoons fresh lemon juice
  • 6 bolo rolls, split

Cooking Instructions

 
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