Steak and Onion Sandwich

with Grana Padano Potatoes

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Instructions

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1 Roast potatoes

Preheat the oven to 200°C/180°C fan. Rinse the potatoes and chop them (skins on) into small cubes. Place them on a baking tray with a drizzle of oil and a generous pinch of salt. Toss until coated. Roast for 25 min or until starting to crisp.

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2 Caramalise onion

Meanwhile, peel and finely slice the onions. Heat a non-stick pan over a low heat with a drizzle of olive oil. Once hot, add the onion and a pinch of salt, cover with a lid and cook for 20 min, stirring frequently! After 15 min, add the honey and cook for 5 min further. 

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3 Prep

Wash and tear the lettuce. Finely chop the rosemary leaves. In a bowl, whisk the balsamic vinegar, sugar and olive oil. Season - this is your dressing. In a second bowl, combine the mayonnaise with the Dijon and grainy mustard - this is your sauce. 

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4 Fry steak

Pat the steaks dry. Heat a pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 3-4 min on each side or until cooked to your liking. Transfer the steaks to a plate, season with salt and pepper and leave to rest for 10 min. 

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5 Finish Potatoes

After, 25 min, remove the potatoes from the oven. Sprinkle them with the rosemary and a generous sprinkling of Grana padano. Toss and bake for another 10 min. Place the ciabatta on a second baking tray and also bake for 10 min. 

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6 Serve

Slice the rested steaks and gruyere finely. Toss the lettuce leaves in the dressing. Halve the baked ciabatta both horizontally and vertically. Load with the mustard sauce, steakscheese and onions. Serve immediately. 

Tips for fussy eaters

Serve the onions on the side and don't add the Dijon mustard to the mayo!

Pro tip

Time permitting, top the bottom half of the baked ciabatta with the sliced steak, followed by the caramelized onions and the grated gruyere. Grill under the broiler for 2-3 min until melted.

This one's got French Bistro written all over it (...and a little bit of Italian café too)!

Cooking Time: 35 min

Cals 1290 · Prot 83 · Carbs 105 · Fat 60

Ingredients

Number of people

Steak sandwich

Tenderloin steaks 400 Grams
Red onion 3 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp
Honey 20 Grams
Mayonnaise 50 Grams
Dijon mustard 6 Grams
Grainy mustard 15 Grams
Ciabatta 1 Piece
Gruyere cheese 100 Grams
Black pepper 1 Tsp

Potatoes

Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Fresh rosemary 10 Grams
Grana padano, grated 60 Grams

Salad

Boston lettuce 1 Piece
White balsamic vinegar 15 ML
Brown sugar 5 Grams
Olive oil 2 Tbsp

This one's got French Bistro written all over it (...and a little bit of Italian café too)!

Cooking Time: 35 min

Cals 1290 · Prot 83 · Carbs 105 · Fat 60

Instructions

photo

1 Roast potatoes

Preheat the oven to 200°C/180°C fan. Rinse the potatoes and chop them (skins on) into small cubes. Place them on a baking tray with a drizzle of oil and a generous pinch of salt. Toss until coated. Roast for 25 min or until starting to crisp.

photo

2 Caramalise onion

Meanwhile, peel and finely slice the onions. Heat a non-stick pan over a low heat with a drizzle of olive oil. Once hot, add the onion and a pinch of salt, cover with a lid and cook for 20 min, stirring frequently! After 15 min, add the honey and cook for 5 min further. 

photo

3 Prep

Wash and tear the lettuce. Finely chop the rosemary leaves. In a bowl, whisk the balsamic vinegar, sugar and olive oil. Season - this is your dressing. In a second bowl, combine the mayonnaise with the Dijon and grainy mustard - this is your sauce. 

photo

4 Fry steak

Pat the steaks dry. Heat a pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 3-4 min on each side or until cooked to your liking. Transfer the steaks to a plate, season with salt and pepper and leave to rest for 10 min. 

photo

5 Finish Potatoes

After, 25 min, remove the potatoes from the oven. Sprinkle them with the rosemary and a generous sprinkling of Grana padano. Toss and bake for another 10 min. Place the ciabatta on a second baking tray and also bake for 10 min. 

photo

6 Serve

Slice the rested steaks and gruyere finely. Toss the lettuce leaves in the dressing. Halve the baked ciabatta both horizontally and vertically. Load with the mustard sauce, steakscheese and onions. Serve immediately. 

Tips for fussy eaters

Serve the onions on the side and don't add the Dijon mustard to the mayo!

Pro tip

Time permitting, top the bottom half of the baked ciabatta with the sliced steak, followed by the caramelized onions and the grated gruyere. Grill under the broiler for 2-3 min until melted.

Ingredients

Number of people

Steak sandwich

Tenderloin steaks 400 Grams
Red onion 3 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp
Honey 20 Grams
Mayonnaise 50 Grams
Dijon mustard 6 Grams
Grainy mustard 15 Grams
Ciabatta 1 Piece
Gruyere cheese 100 Grams
Black pepper 1 Tsp

Potatoes

Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Fresh rosemary 10 Grams
Grana padano, grated 60 Grams

Salad

Boston lettuce 1 Piece
White balsamic vinegar 15 ML
Brown sugar 5 Grams
Olive oil 2 Tbsp
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