Brunch Toast Recipe
Cook Time:
Prep Time: 10 minutes
Cook Time: 15-20 minutes (for the steak and toasting the bread)
Total: 25-30 minutes
Ingredients:
1 hoagie rolls
1 lb ribeye steak (or your preferred cut of steak)
1/2 cup sliced pickles (dill or bread-and-butter pickles work well)
1/4 cup microgreens (arugula, radish, or any microgreen variety)
2 tablespoons Komodo Black Hot Sauce
1 tablespoon olive oil (for grilling the steak)
Salt and black pepper, to taste
1 tablespoon butter (for toasting the bread)
Instructions:
For the Steak:
Prepare the Ribeye Steak:
Season the ribeye steak generously with salt and black pepper on both sides.
Heat a cast-iron skillet or grill pan over medium-high heat. Add the olive oil.
Once the skillet is hot, add the ribeye steak and cook for about 4-5 minutes per side (or longer depending on desired doneness).
Remove the steak from the heat and let it rest for a few minutes before slicing it thinly against the grain.
For the Brunch Toast:
Toast the Hoagie Rolls:
While the steak rests, spread butter on the inside of the hoagie rolls.
Heat a skillet or griddle over medium heat and toast the hoagie rolls, buttered side down, until golden brown and crispy.
Assemble the Toast:
Once the rolls are toasted, layer the bottom of each hoagie with slices of pickles.
Top the pickles with the thinly sliced ribeye steak.
Garnish and Drizzle:
Add Microgreens and Komodo Black Sauce:
Pile a generous amount of microgreens on top of the ribeye.
Drizzle Komodo Black Hot Sauce over the steak and microgreens for a bold and spicy kick.
Serve:
Serve your Brunch Toast immediately while the bread is crispy and the steak is warm.
