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Smoky BBQ Beef on a Bun
with Sautéed Onions and Roasted Parsnip Fries
A saucy steak sandwich is such a dreamy dish. We guarantee you'll love the blend of smoky-sweet flavours and the juicy steak and soft bun accompanied by the earth parsnip fries; a real treat!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shaved Beef
4 unit
Burger Bun
(Contains Egg, Gluten, Milk)
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
10 g
Thyme
380 g
Red Bell Pepper
20 g
Garlic
680 g
Parsnip, fries
227 g
Onion, sliced
4 tbsp
BBQ Sauce
(Contains Sulphites, Mustard)
2 tsp
Smoked Paprika
(Contains Soy)
Not included in your delivery
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 400°F (to roast the parsnips and toast the sandwiches). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Strip 1 tbsp thyme leaves from the stems. Cut larger beef pieces in half (approx. 2-3-inch wide). On a baking sheet, toss the parsnips and half the thyme leaves with a drizzle of oil. Arrange the parsnips in a single layer. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until the parsnips are golden, 25-30 min.
Meanwhile, core, then cut the bell peppers into 1/4-inch thin strips. Mince or grate the garlic. Heat a large non- stick pan over medium-high heat. Add a drizzle of oil, then the peppers, garlic, onions, remaining thyme and smoked paprika. Cook, stirring occasionally, until the onions so en, 4-5 min. Season with salt and pepper.
When veggies are done, transfer mixture to a medium bowl and set aside. Carefully wipe the pan clean. Season the shaved beef with salt and pepper. Add another drizzle of oil to the same pan, then half the shaved beef. Cook until golden-brown, 1-2 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) Transfer to a large bowl and repeat with the remaining beef.
Add the BBQ sauce to the bowl with the beef and toss to coat. Halve the buns, then arrange them cut-side up on another baking sheet. Top the bottom halves of the buns with the beef and the pepper-onion mixture. Sprinkle over the cheese.
Toast the sandwiches in the centre of the oven until the top buns are toasted and the cheese melts, 3-4 min. (TIP: Keep your eye on them so they don’t burn!)
Top the beef sandwiches with the top halves of the buns and divide between plates. Serve the parsnips on the side.
