This Peach & Pesto Steak Sandwich combines juicy ribeye, creamy burrata, peppery rocket, fragrant pesto, and sweet frozen grated peaches for an unforgettable summer sandwich. Finished with balsamic glaze, every bite is rich, fresh, and perfectly balanced.

Ingredients:

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•   2 sandwich bread loafs (like focaccia or a baguette or ciabatta or sourdough)
•   2 peaches (frozen)
•   1 ribeye steak
•   1 ball burrata
•   2 tbsp pesto
•   1 handful srugula
•   drizzle balsamic glaze
•   flaky sea salt
•   pepper

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Freeze the peaches for at least 2 hours or overnight until firm.
2. Bring the ribeye steak to room temperature. Season generously with flaky sea salt and black pepper.
3. Heat a cast iron skillet over high heat and cook the steak for about 3 minutes per side. If using, add butter, garlic, and fresh herbs during the final minute, basting continuously.
4. Transfer the steak to a cutting board and let it rest for 5–10 minutes.
5. Lightly toast the focaccia until golden.
6. Spread the pesto over the bottom half of each loaf and top with the rocket.
7. Slice the rested steak against the grain and layer it over the rocket.
8. Tear the burrata over the steak.
9. Using a fine grater, grate the frozen peaches directly over the burrata and steak.
10. Finish with a drizzle of balsamic glaze, close the sandwich, and serve immediately.

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