BBQ Ribeye Steak Sandwiches
with Potato Wedges and Garlic-Butter Buns
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 g
Ribeye Steak
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May contain traces of: Tree nuts, Sesame, Soy)
2 unit(s)
Russet Potato
½ tbsp
Garlic Puree
(May contain traces of: Tree nuts, Sesame, Soy, Wheat, Crustaceans, Fish, Mustard, Gluten, Sulphites, Milk, Egg)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Sesame, Soy, Wheat, Crustaceans, Fish, Gluten, Sulphites, Milk, Egg)
56 g
Spring Mix
113 g
Onion, sliced
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Sesame, Soy, Wheat, Crustaceans, Fish, Mustard, Gluten, Sulphites, Milk)
2 tbsp
Caesar Dressing
(Contains: Mustard, Egg, Anchovies, Milk May contain traces of: Sesame, Soy, Wheat, Crustaceans, Gluten, Sulphites)
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Tree nuts, Sesame, Soy, Wheat, Sulphites, Milk, Peanuts)
Not included in your delivery
¼ tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. Season with salt, pepper and half the Applewood Smoke Spice, then toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil and a quarter of the Applewood Smoke Spice per sheet.)
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, pat steaks dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear for 1-2 min per side, until browned.
- Transfer steaks to an unlined baking sheet. Spread half the BBQ sauce over tops of steaks.
- Roast in the top of the oven for 5-8 min, until cooked to desired doneness.**
- To a small bowl, add mayo and remaining BBQ sauce. Season with salt and pepper, then stir to combine.
- To a medium bowl, add Caesar dressing. Top with spring mix, then set aside. Just before serving, toss to combine.
- Reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions, remaining Applewood Smoke Spice and 2 tbsp (4 tbsp) water. Season with salt and pepper. Cook for 4-6 min, stirring occasionally, until onions are tender.
- In a small microwavable bowl (or small pan over low), melt 2 tbsp (4 tbsp) butter. Add half the garlic puree (use all for 4 servings). Season with salt and pepper, then stir to combine.
- Halve buns, then brush garlic butter onto cut sides.
- Arrange buns directly on the top rack of the oven, cut-side up.
- Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn!)
- Thinly slice steaks.
- Stack some salad and steak on bottom buns. Drizzle any steak resting juices over top and stack onions on top. Close with top buns.
- Divide sandwiches and potato wedges between plates.
- Serve BBQ mayo alongside for dipping.
- Serve remaining salad alongside.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook the sirloin steak.
