Bistro Steak & Egg Baguettes
with Crispy Potatoes, Pickled Shallot Green Salad & Roasted Garlic Aioli
Fresh Fam, some of us have been taking a break from the ol’ sandwich. With all the bowls and wraps and such, maybe we just got distracted. But along comes this gorgeous specimen, just loaded with rich flavors and textures, and we swoon all over again! A crisp toasted baguette is spread with garlic-herb butter on one side and slathered with roasted garlic and onion aioli on the other. You’ll fill it with juicy, flavorful bavette steak, eggs fried just the way you like them, and marinated shallot-dressed salad greens for a fresh crunch. On the side are crispy potatoes with more aioli for dipping. News flash: Our break from sandwiches is officially over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Shallot
1 unit
Lemon
2 unit
Demi-Baguette
(Contains Soy, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
4 tablespoon
Mayonnaise
(Contains Eggs)
1 ounce
Roasted Onion & Garlic Spread
10 ounce
Bavette Steak
2 unit
Eggs
(Contains Eggs)
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Bring garlic herb butter to room temperature. Wash and dry produce. • Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice shallot. Halve lemon. Halve baguettes lengthwise.
• Toss potatoes on a baking sheet with a large drizzle of oil, a big pinch of salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, in a small microwave-safe bowl, combine shallot, juice from half the lemon, 1 tsp sugar, 1 tsp water, salt, and pepper. (For 4 servings, use juice from whole lemon, 2 tsp sugar, and 2 tsp water.) Cover bowl with plastic wrap; microwave for 1 minute. Set aside to pickle. • In a separate small bowl, combine mayonnaise with roasted garlic and onion spread. Season with salt to taste.
• Pat steak* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • While steak cooks, toast baguettes until golden. • Once steak is cooked to desired doneness, turn off heat; transfer to a cutting board to rest. Wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
• Remove pickled shallot from pickling liquid (reserve liquid). • In a large bowl, whisk together reserved shallot pickling liquid, half the mustard (all for 4 servings), and 1 TBSP olive oil (2 TBSP for 4). Season with salt and pepper to taste. • Add mixed greens and pickled shallot to bowl; toss to combine. Taste and season with salt and pepper if desired.
• Slice steak against the grain. • Spread garlic herb butter over bottom baguette halves; spread half the roasted garlic aioli over top baguette halves. Fill baguettes with steak, eggs, and a bit of salad; close sandwiches. • Divide sandwiches, potatoes, and remaining salad between plates. Serve with remaining roasted garlic aioli on the side for dipping.
Steak is fully cooked when internal temperature reaches 145°.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
