Sandwich de boeuf BBQ fumé
avec poivrons et oignons poêlés et frites rôti panais
Un sandwich au steak impertinente est un plat de rêve. Nous vous garantissons que vous allez adorer le mélange de saveurs fumé doux et le steak juteux et petit pain doux accompagné des frites de panais de terre; un vrai régal!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Tranches de bœuf
2 pièce(s)
Pain à hamburger
(Contient Oeuf, Gluten, Lait)
½ tasse(s)
Monterey Jack, râpé
(Contient Lait)
10 g
Thym
190 g
Poivron rouge
10 g
Ail
340 g
Panais, en frites
113 g
Oignon, en tranches
2 cs
Sauce BBQ
(Contient Sulfites, Moutarde)
1 cc
Paprika fumé
(Contient Soya)
Pas inclus dans votre livraison
Sel et Poivre*
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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 4 tsp thyme leaves from the stems (double for 4 ppl). On a baking sheet, toss the parsnips and half the thyme leaves with a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until the parsnips are golden-brown, 25-30 min.
Meanwhile, core and cut the bell pepper(s) 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 leaves and smoked paprika. Cook, stirring occasionally, until the onions soften, 4-5 min. Season with salt and pepper.
When veggies are done, transfer to a medium bowl and set aside. 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. 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. Divide the beef on the bottom halves of the buns and top with the pepper-onion mixture. Sprinkle over the cheese.
Toast the sandwiches in the centre of the oven, until the top buns are golden-brown and the cheese melts, 2-3 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.