BBQ Double Striploin Steak Sandwiches
with Potato Wedges and Garlic-Butter Buns
Ingredients: Striploin steak • Russet potato • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Yellow onion • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Caesar dressing (anchovies, egg, milk, mustard) (soybean oil, water, vinegar, frozen egg yolk, parmesan cheese (milk), romano cheese (milk), sugar, salt, modified corn starch, worcestershire sauce (vinegar, blackstrap molasses, glucose, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavour, sulphite), concentrated lemon juice, garlic, dried garlic, mustard, canola oil, onion powder, anchovies, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract).
740 g
Striploin Steak
2 unit(s)
Sandwich Bun
( )
2 unit(s)
Russet Potato
½ tbsp
Garlic Puree
()
4 tbsp
BBQ Sauce
( )
56 g
Spring Mix
113 g
Onion, sliced
2 tbsp
Mayonnaise
( )
2 tbsp
Caesar Dressing
( )
7 g
Applewood Smoke Spice
( )
¼ tsp
Pepper*
2 tbsp
Butter*
()
2 tbsp
Oil*
¼ tsp
Salt*
- 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. Work in batches, if necessary.
- 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 double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of sirloin steak. Work in batches, if necessary.
