BBQ Steak Sandwiches
with Sous Vide Potatoes and Garlic-Butter Buns
We've packed your favourite summer BBQ flavours into an easy sandwich supper that perfect for any season! Steak and sweet onions are slathered with smoky BBQ sauce, then sandwiched between toasty garlic-butter buns.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
2 unit
Sandwich Bun
(Contains Barley, Wheat)
1 tbsp
Garlic Puree
1 tbsp
BBQ Seasoning
(Contains Sulphites)
4 tbsp
BBQ Sauce
(Contains Mustard)
28 g
Baby Spinach
113 g
Yellow Onion
280 g
Sous Vide Potatoes
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat potatoes dry with paper towels. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, pepper and half the BBQ Seasoning, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 14-16 min.
Meanwhile, pat steaks dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown, 1-2 min per side. Transfer steaks to an unlined baking sheet. Spread half the BBQ sauce over tops of steaks. Roast in the top of the oven until cooked to desired doneness, 5-8 min.**
Meanwhile, peel, then cut onion into 1/4-inch slices. Add mayo and remaining BBQ sauce to a small bowl. Season with salt and pepper, then stir to combine.
Reheat the same pan (from step 2) over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, remaining BBQ Seasoning and 1 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until onions are tender, 3-4 min.
Meanwhile, melt 2 tbsp butter (dbl for 4 ppl) in a small microwavable bowl, or in a small pan over low heat. Add garlic puree. 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 until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Thinly slice steaks. Stack onions, spinach and steak on bottom buns. Close with top buns. Divide sandwiches and potatoes between plates. Serve BBQ mayo alongside for dipping.
