Bistro Steak and Onion Sandwich
with Creamy Kale Slaw
Bring home the bistro with this French-inspired steak sammie. Sweet onions, mustard dressing, and juicy steak all come together on a flakey roll. A side of creamy kale slaw brings both crunch and veg to the party!
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 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
2 unit
Artisan Bun
(Contains Wheat)
113 g
Red Onion
113 g
Kale Slaw Mix
28 g
Salad Topping Mix
(Contains Soy)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
½ tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Pat the steak 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 4ppl), then the steak. Sear until golden-brown, 1-2 min per side. Transfer the steak to a baking sheet. Roast in the middle of the oven, until cooked to desired doneness, 5-8 min.**
While the steak cooks add 1/2 tbsp butter (dbl for 4 ppl) to the same pan. Swirl to melt, 30 sec. Add the onions. Cook, stirring occasionally, until softened, 3-4 min. Season with salt. Remove the pan from the heat.
Halve the buns. Arrange them cut-side up on another baking sheet. Toast in the top of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Whisk together half the mayo and half the mustard in a small bowl. Season with pepper and set aside. Whisk together the remaining mayo, remaining mustard and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Add the kale slaw mix to the large bowl with the dressing. and toss to combine. Season with salt and pepper. Set aside.
Thinly slice the steaks. Divide Dijonnaise between the bottom buns, then add onions, sliced steak and finish with the top bun.
Divide slaw and sandwiches between plates. Sprinkle the salad topper over the salad.