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Bistro Steak and Onion Sandwich

Bistro Steak and Onion Sandwich

with Creamy Kale Slaw

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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!

Allergens:Egg/OeufSulphites/SulfiteMustard/MoutardeWheat/BléSoy/SojaMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Beef Steak

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

2 unit

Artisan Bun

(ContainsWheat/Blé)

113 g

Red Onion

113 g

Kale Slaw Mix

28 g

Salad Topping Mix

(ContainsSoy/Soja)

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

½ tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

½ tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2761 kJ
Calories660 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate54 g
Sugar9 g
Dietary Fiber5 g
Protein44 g
Cholesterol90 mg
Sodium960 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Measuring Spoons
Large Bowl
Whisk
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

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.**

2

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.

3

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!)

4

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.

5

Thinly slice the steaks. Divide Dijonnaise between the bottom buns, then add onions, sliced steak and finish with the top bun.

6

Divide slaw and sandwiches between plates. Sprinkle the salad topper over the salad.