Confit the garlic until soft and golden.

Blend feta cheese, confit garlic, fresh mint leaves, and lime juice until smooth.

Add 1 tbsp extra virgin olive oil and blend until the feta is spreadable.

Season the whipped feta with salt and freshly ground black pepper.

Refrigerate the whipped feta while preparing the remaining components.

Combine fresh parsley, dried oregano, fresh chilli, and minced garlic in a mixing bowl.

Pour in 4 tbsp extra virgin olive oil and 2 tbsp red wine vinegar.

Season the chimichurri with salt and freshly ground black pepper.

Stir the chimichurri thoroughly and let it stand for 15 min.

Grind the black pepper and press it with salt onto both sides of the ribeye steak.

Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat.

Sear the ribeye steak for 4 to 5 min on the first side.

Turn the steak and cook for 4 to 5 min for medium-rare.

Transfer the steak to a cutting board and rest it for 10 min.

Reserve the beef dripping remaining in the skillet.

Fry the 4 sourdough bread slices in the beef dripping until golden and crisp.

Slice the rested ribeye steak thinly against the grain.

Spread whipped feta over one side of each fried bread slice.

Layer roasted red peppers and sliced ribeye steak over two bread slices.

Spoon chimichurri over the steak and close each sandwich with the remaining bread.