Steak Sandwich

with Vintage Cheddar & Broccoli Slaw Salad

Steak Sandwich

Ingredients

8 oz Sirloin Steak
3 Garlic Cloves
4 oz. Grape Tomatoes
3 Sprigs of Thyme
1 C. Diced Yellow Onion
2 Demi Baguettes
2.5 oz Vintage Cheddar Cheese
1 T. Balsamic Vinegar
1 T. Butter
Spice Mix: 1 t. Granulated Garlic
1 t. Granulated Onion
Salad Mix: 0.5 oz. Kale Small Chopped
3 oz. Broccoli Slaw
Berry/Nut Mix: 1 T. Dried Blueberries
1 T. Dried Cranberries
1 T. Roasted Sunflower Seeds
Lemon Poppy Seed Dressing: 1 T. Lemon Juice
1 t. Dijon Mustard
1 t. Honey
½ t. Poppy Seeds

Serves 2 (711 calories per serving)

Instructions

Prepare Your Ingredients
Wash and dry your fresh produce.
Preheat your toaster oven or regular oven to a high broil.
Halve the grape tomatoes.
Mince 3 cloves garlic.
Remove thyme from the sprigs.
Pat steak dry, rub with a little olive oil on all sides and season with the spice mix, salt and pepper.
Thinly slice the cheese.

Prepare the Salad
Place the salad mixture into a medium sized salad bowl.
Combine the dressing and 3 Tbsp. olive oil in a bowl, stirring to combine.
Mix 1/3 of the minced garlic into the dressing, and season with salt and pepper to taste.
Pour dressing over the salad and mix to coat evenly.

Cook the Steak
Heat 1 tsp. olive oil in a medium pan over medium-high heat.
When hot, add the steak and cook for 3-4 minutes.
Flip the steaks and reduce heat to medium.
Add the butter, thyme, and remaining garlic; cook for another 2-3 minutes.
Take the steak out of the pan and allow to rest for 5 minutes.
Without wiping out the pan, add the tomatoes, onion, and balsamic vinegar.
Cook tossing occasionally for five minutes, remove from heat and set aside to cool.

Make the Sandwiches
Cut the baguettes in half.
Drizzle the bread with a little olive oil, put in the oven until toasty, about 2 minutes.
Thinly slice the steak cutting across the grain.
Add steak slices to the the pan with the tomatoes and onions and mix.
Divide the tomato, onion, and steak mixture between the 4 pieces of bread.
Top evenly with the cheese and place back in the oven for 1 minute.

Plating
Finish the sandwiches by placing the the tops and bottoms together and slicing the sandwich in half.
Plate, and serve the salad on the side.
Top the salad with the dried berries and toasted sunflower seeds.
Enjoy!

Ingredients

8 oz Sirloin Steak
3 Garlic Cloves
4 oz. Grape Tomatoes
3 Sprigs of Thyme
1 C. Diced Yellow Onion
2 Demi Baguettes
2.5 oz Vintage Cheddar Cheese
1 T. Balsamic Vinegar
1 T. Butter
Spice Mix: 1 t. Granulated Garlic
1 t. Granulated Onion
Salad Mix: 0.5 oz. Kale Small Chopped
3 oz. Broccoli Slaw
Berry/Nut Mix: 1 T. Dried Blueberries
1 T. Dried Cranberries
1 T. Roasted Sunflower Seeds
Lemon Poppy Seed Dressing: 1 T. Lemon Juice
1 t. Dijon Mustard
1 t. Honey
½ t. Poppy Seeds

Serves 2
(711 calories per serving)
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Protein Substitutions
Chicken Breast
Pat chicken dry, rub with a little olive oil on all sides and season with the spice mix, salt and pepper. Heat 1/2 Tbsp. olive oil over medium heat and cook 3-4 minutes per side, adding the butter, thyme, and remaining garlic during the last 1-2 minutes of cook time. Continue recipe.

Pork Chop
Pat dry with paper towels and season with salt and pepper. Heat 1/2 Tbsp. olive oil in a large pan over medium-high heat. Cook 2-3 minutes per side or until internal temp of 140° F is reached.

Shrimp
Pat shrimp dry, rub with a little olive oil on all sides and season with the spice mix, salt and pepper.
Heat 1 tsp. olive oil in a medium pan over medium heat.
Add the shrimp, butter, thyme, and remaining garlic; cook until opaque; 2-3 minutes.
Set shrimp aside and follow recipe as written

Mahi-Mahi
Pat dry, rub with a little olive oil on all sides and season with the spice mix, salt and pepper.
Heat 1 tsp. olive oil in a medium pan over medium-high heat.
Add the Mahi-Mahi, and cook 3-4 minutes. Flip the Mahi, and add the butter, thyme, and remaining garlic; cook until meat flakes away when probed with a fork; 2-3 minutes.
Set aside and follow recipe as written

Portobello
Preheat oven to 400° F. Use a damp cloth to clean the tops, then remove the stem and gills from the mushrooms. Brush with olive oil and season with salt, pepper and spice mix. In an oven-proof skillet place the mushrooms gills side up and bake for about 15-20 minutes. Remove from oven and add the butter, thyme, and remaining garlic; cook for another 1-2 minutes on stove top (remember, handle will be hot!) Continue recipe. -- Alternately, bake on a rimmed baking sheet, and finish the rest in a skillet on the stove top.

Seitan
Cut into bite sized pieces. Heat 1 tsp. oil over medium heat and cook tossing occasionally 2-3 minutes. Follow recipe as written.
Nutritional Information

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