Steak Sandwiches
with Caramelized Onion and Roasted Tomato Salad
There's nothing like slices of juicy steak in a crusty ciabatta sandwich. Sweet caramelized red onions and roasted tomatoes really round out this take on a steakhouse dish.
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
340 g
Top Sirloin Steak
1 unit
Demi Baguette
(Contains Gluten, Barley)
113 g
Red Onion
2 unit
Tomato
56 g
Spring Mix
7 g
Thyme
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
Not included in your delivery
1 tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 400°F. (To roast the tomatoes, steak and bread.) Start prepping when your oven comes to temperature!
Prep and roast the tomatoes: Wash and dry all produce. Strip 1 tbsp thyme leaves (double for 4 people) off the sprig. Cut each tomato into 4 wedges. Toss the tomatoes on a baking sheet with a drizzle of oil, half the thyme and a pinch of salt and pepper. Roast in the centre of the oven until softened and golden, 20-25 min.
Cook the steaks: Meanwhile, season the steak with remaining thyme, salt and pepper. Heat a large pan over medium-high. Add a drizzle of oil, then the steak. Sear until golden-brown on the outside, 1-2 min per side. Transfer the steak to the baking sheet with the tomatoes. Roast until steak is cooked to desired doneness, 6-8 min (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)
Meanwhile, add a drizzle of oil to the pan and reduce the heat to medium. Add the red onion, half the vinegar and sugar. Cook, stirring occasionally, until the onion is golden and soft, 8-10 min.
Meanwhile, in a small bowl, mix the mayonnaise and mustard.
Toast the bread: Remove the steak and tomatoes from the oven. Cut the bread in half, crosswise, then lengthwise, to make 2 sandwiches. Toast on the baking sheet until golden, 3-4 min.
Finish and serve: In a medium bowl, toss the spring mix with the remaining vinegar and a drizzle of oil. Season with salt and pepper. Thinly slice the steak. Spread the dijon-mayo on the toasted bread. Top with sliced steak , caramelized onion and some salad greens. Serve alongside the remaining salad topped with roasted tomatoes. Enjoy!
