Bistro Steak & Egg Baguettes
with Crispy Potatoes, Pickled Shallot Green Salad & Roasted Garlic Aioli
- Eggs
- Milk
- Soy
- Wheat
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.
Ingredients
12 ounce
Potatoes
2 unit
Eggs
(Contains: Eggs)
10 ounce
Bavette Steak
½ unit
Lemon
1 ounce
Roasted Onion & Garlic Spread
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Dijon Mustard
1 ounce
Mixed Greens
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Shallot
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of flavors, especially praising the garlic-onion jam and aioli 🍲.
- Ease of prep: Some found it took longer than expected, with several suggesting to allow 45 minutes or more.
- Suggestions: Consider tenderizing the steak before cooking; slice it thinly against the grain for easier eating.
- Portions: Several found it filling and satisfying, with generous servings that left them impressed.
- Texture: While many enjoyed the tender steak, a few found it tough; cooking time may need adjusting.
Reviews from our home cooks
This was amazing, I want to buy the garlic onion jam in a jar!! We find the microwaved shallots too astringent, so we soak them in the juice while we cook, but not microwave. It's gentler and preserves the lemon flavor better.
This dish was off....the.....hook. The flavors that make up this sandwich are a party on your palate. From the tender steak to the fresh greens, It will be on my list when it comes around again.
Very good tasting sandwich but definitely takes longer than 30 minutes to prep and cook. Give yourself easily 45 minutes plus.
Oh my goodness the food was perfection. Easy to make, great portion size
This felt decadent. It was not just a sandwich, but the sauces and eggs made it feel like an indulgence.
We loved this. The sunny-side egg creates the perfect creaminess.
The steaks were a little thick so I had to slice them in half to get them to cook enough. I really love the onion garlic sauce though.
A for taste, especially the onion jam. However it was almost impossible to eat this sandwich as instructed. The steak is difficult to take a bite of and the sandwich ends up being very tall, squishing the egg out. Also as I've mentioned in other reviews without a proper dressing for the salad it is not to my liking.
It was delicious - felt like it took a higher level of multi-tasking to make it, but flavors were great.
We were missing a baguette, but we made this work and the rest of the ingredients and meal was awesome. We were credited for the missing ingredient, which was super nice as well.
