PREP TIME: 5 minutes

COOK TIME: 6 minutes

TEMPERATURE:320℉/160℃

Ingredients:

1½ ribeye (16 ounces), boneless

1 tablespoon olive oil

1½ teaspoon salt

½ teaspoon black pepper

½ cup sour cream

2½ tablespoons prepared white horseradish, drained

2½ teaspoons chives, freshly chopped

1 small shallot, minced

½ teaspoon lemon juice

Salt & pepper, to taste

Toasted sesame seed buns, for serving

Baby arugula, for serving

Shallots, sliced, for serving

Instructions:

1  SELECT Preheat on the Proscenic Air Fryer and press Start/Pause.

2  COAT your steak with olive oil and season with the salt and pepper.

3  PLACE the steak into the preheated air fryer.

4  SELECT Steak and press Start/Pause.

5  MIX together the sour cream, horseradish, chives, shallots, and lemon juice in a small bowl.

6  SEASON the horseradish cream with salt and pepper to taste.

7  REMOVE the meat from the air fryer when done cooking, and let rest for 5 to 10 minutes before slicing.

8  ASSEMBLE a sandwich by adding some of the horseradish cream to the bottom bun along with the baby arugula, sliced shallots, and the sliced steak.