Bistro Steak & Egg Baguettes

Name: Bistro Steak & Egg Baguettes with Crispy Potatoes, Pickled Shallot Green Salad & Roasted Garlic Aioli
Yield: 2 servings
Ingredients: 12 oz Potato; 2 Egg; 10 oz Steak; 1/2 Lemon; 1 oz Onion; 4 tbsp Mayonnaise; 2 tbsp Garlic; 1 tsp Dijon Mustard; 1 oz Mixed Greens; 2 unit Demi-Baguette; 1 unit Shallot; 4 tsp Cooking Oil, tsp; 1 tsp Granulated Sugar, tsp; 1 tbsp Olive Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Crispy Potatoes, Pickled Shallot Green Salad & Roasted Garlic Aioli

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
2 Egg
10 oz Steak
1/2 Lemon
1 oz Onion
4 tbsp Mayonnaise
2 tbsp Garlic
1 tsp Dijon Mustard
1 oz Mixed Greens
2 unit Demi-Baguette
1 unit Shallot
4 tsp Cooking Oil, tsp
1 tsp Granulated Sugar, tsp
1 tbsp Olive Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

8 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.
7

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.
8

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.

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