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Coat your rib-eye in a rich tomatillo, garlic, and green onion marinade before grilling it hot and fast on the Traeger. Thinly sliced, and stacked with fresh arugula, this flavorful sandwich will hit the top of your list.
1 tomatillo
1 Small bunch cilantro leaves
1 green onion, sliced
1 1/2 Teaspoon garlic, minced
2/3 Cup vegetable oil
1 Tablespoon Mustard
1/2 Teaspoon hot horseradish
Salt
1 1/2 Teaspoon Traeger Prime Rib Rub
Pepper
2 (8 oz) rib-eye steaks
8 ciabatta buns, for serving
Arugula, for serving
1 tomatillo
1 Small bunch cilantro leaves
1 green onion, sliced
1 1/2 Teaspoon garlic, minced
2/3 Cup vegetable oil
1 Tablespoon Mustard
1/2 Teaspoon hot horseradish
As Needed Salt
1 1/2 Teaspoon Traeger Prime Rib Rub
As Needed Pepper
2 (8 oz) rib-eye steaks
: 450 ˚F
: 450 ˚F
: 130 ˚F
8 ciabatta buns, for serving
Arugula, for serving