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Prime Rib "Steak in the Heart" Sandwich 06:27

Roy Choi

This dish combines juicy prime rib and zesty Asian flavors to create a one-of-a-kind sandwich.

Prime Rib "Steak in the Heart" Sandwich 06:27

Roy Choi

This dish combines juicy prime rib and zesty Asian flavors to create a one-of-a-kind sandwich.

Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. To slow roast the steak: Mix together the chile salt which is equal parts dried ground chiles, sesame seeds, black pepper, and salt. Coat the steak with this mixture and cook at 300 degrees for three hours. Once finished, remove from the oven and set aside until cold to the touch. 00:10

  2. 2. To grill the steak: Once the steak has cooled, season both sides of the meat with a thin coating of oil and pepper salt (a 50-50 mix of black pepper and salt). Place on the hottest part of the grill and leave undisturbed. 00:35

  3. 3. Drizzle olive oil on the inside of both halves of the ciabatta bread. When evenly coated, place them oil-side down on the moderately hot part of the grill to toast. 01:10

  4. 4. When the steak begins to show searing around the edges, rotate it 45 degrees to achieve crosshatch grills marks. Do not move the steak again until it's time to flip. 02:08

  5. 5. Once the bread halves are toasted on the underside, flip them over. Flip the steak as well. 02:50

  6. 6. Remove the bread from the grill. Spread about two teaspoons of salsa verde on each bread half. Take the steak off the grill and place it atop the salsa verde. 03:07

  7. 7. Then add in even layers the soy paste, mizuna, minced chiles, shiso or sesame leaves, and fried shallots. Squeeze the lemon half over the sandwich, and sprinkle on the sesame seeds. Place the other half of bread on top. Serve warm. 04:13

What You'll Need


- Grill 
- Small baking pan 
- Tongs
- Spatula
- Chef's knife 
- Spoon or butter knife


- Prime rib steak (1-6 ounce steak, about 1/2-inch thick)
- Chile salt (ground dried chiles, sesame seeds, black pepper, and salt)
- Oil or butter (1 tablespoon)
- Ciabatta bread (1 oval loaf, halved lengthwise)
- Salsa verde (about 4 teaspoons, divided)
- Soy paste or miso paste (1 tablespoon)
- Mizuna (small handful)
- Chiles, minced (1 teaspoon)
- Sesame or shiso leaves (1-2 leaves)
- Fried shallots (1 tablespoon)
- Lemon (1/2)
- Sesame seeds, roasted (1 pinch)
- Salt to taste
- Pepper to taste

Chef Notes

Ciabatta bread is an Italian white bread that is popular to make sandwiches with because it is shaped like a flat cushion, and has a crusty exterior and chewy, airy interior.

Mizuna is a Japanese leaf that is similar to arugula, with a mild, peppery flavor. Substitute with arugula, if needed.

Chef Roy uses a few seasoning mixtures that are specific to his restaurant Chego:
- Chile salt is made with equal parts ground dried chiles, sesame seeds, black pepper, and salt. 
- Pepper salt is made with equal parts black pepper and salt. 
- Salsa verde is an emulsion of roasted garlic, olive oil, jalapeños, cilantro, and lime juice that has been slow cooked and puréed. 

Soy paste can also be purchased from Asian markets, or found in the international section of larger grocery stores. It is made by slowly cooking garlic cloves in soy sauce, chiles, vinegar, green onions, and garlic. The liquid is strained out, and the solids are puréed and fermented. Substitute this with Japanese yellow or red miso, Korean doenjang, or, for a European flavor, tapenade.*

*For a specific recipe for any of these ingredients, contact the Chef Hotline. 


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Chef Roy Choi

Los Angeles

Regarded as the godfather of the food truck movement with his Kogi BBQ truck, Roy Choi’s masterful fusion of Korean and Mexic... read more