Brie, Caramelized Onion and Steak Sandwiches
with Apple Arugula Salad and Fig Vinaigrette
Fig jam and caramelized onions come together with ooey-gooey melted brie in this irresistible sandwich. The sweet richness is balanced by a zesty apple and arugula salad on the side.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Brie Cheese
(Contains Milk)
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk, Barley, Egg)
1 unit
Gala Apple
113 g
Red Onion
113 g
Arugula and Spinach Mix
1 tbsp
Whole Grain Mustard
(Contains Mustard)
2 tbsp
Fig Spread
1 tbsp
White Wine Vinegar
(Contains Sulphites)
56 g
Carrot, julienned
285 g
Top Sirloin Steak
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pat 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 for 1-2 min per side, then transfer to a baking sheet, roast in the middle of the oven to desired doneness, 5-8 min.** Meanwhile, peel, then cut onion into 1/4-inch slices. Reduce heat to medium. Add 1 tbsp oil (dbl for 4 ppl), then onions. Season with salt. Cook, stirring occasionally, until slightly softened, 3-4 min. Add half the fig spread and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until onions are jammy and dark golden-brown, 5-8 min. Remove from heat, then transfer onions to a small bowl.
Halve buns. Core, then cut apple into 1/4-inch matchsticks. Whisk together vinegar, remaining fig spread and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add apples, then toss to coat. Cut brie in half, through the centre, parallel to the cutting board.
Arrange buns on an unlined baking sheet, cut-side up. Spread mustard on bottom buns, then top with brie halves, cut-side up. Spread onion mixture on top buns. Bake in the middle of the oven until brie is warmed through, 2-4 min. (TIP: Keep an eye on buns so they don't burn!)
Add arugula and spinach mix and carrots to the bowl with apples and dressing. Season with salt and pepper, then toss to combine.
When steaks are done, transfer to a cutting board. Cover with foil then set aside to rest, 2-3 min. Thinly slice steaks. Stack bottom buns with steaks. Close with top buns, then cut sandwiches in half. (TIP: Add some salad to the sandwiches, if desired!)Divide sandwiches and salad between plates.
