Sirloin Steak Sandwiches & Onion Rings
plus Wedge Salad with Blue Cheese, Tomato, Chives & Croutons
Packed with the classic flavors of your favorite steakhouse, this sandwich-and-salad combo is hard to beat. For the ultra-savory sandwich, juicy slices of sirloin steak, crispy homemade onion rings, and creamy mustard aioli are stuffed into toasted ciabatta bread. On the side, you’ll serve a wedge salad complete with blue cheese dressing, tomato, and croutons.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Sirloin Steak
1.5 ounce
Blue Cheese
(Contains: Milk)
1 unit
Croutons
(Contains: Milk, Wheat)
1 unit
Baby Lettuce
2 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Onion
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 ounce
Smoky Mustard
1 unit
Brown Sugar Bourbon Seasoning
1.5 ounce
Blue Cheese Dressing
(Contains: Milk, Eggs)
¼ ounce
Chives
4 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Tomato
Not included in your delivery
1 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Thinly slice chives. Peel and slice onion into ½-inch-thick rounds; separate into rings. Trim and discard root end from lettuce; halve lengthwise. Dice tomato into ¼-inch pieces. Crush croutons in their bag.
-
In a small bowl, combine mustard, mayonnaise, and half the chives.
-
In a separate small bowl, whisk together blue cheese dressing, crème fraîche, and 2 TBSP water (4 TBSP for 4 servings).
- Pat steak* dry with paper towels; season all over with McCormick Grill Mates Brown Sugar Bourbon Seasoning.
- Heat a large drizzle of oil in a large, heavy-bottomed pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 3-5 minutes. Turn off heat; transfer steak to a baking sheet.
- Roast steak on top rack until cooked to desired doneness, 8-10 minutes. Rinse and wipe out pan.
- Once steak is done roasting, transfer to a cutting board and let rest at least 5 minutes.
-
While steak roasts, in a large bowl, combine tempura batter mix, ⅓ cup cold water (⅔ cup for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.
-
Add onion to bowl and toss to coat.
-
Heat a ⅓-inch layer of oil in pan used for steak over medium-high heat.
-
Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated onion in a single layer (you will need to work in batches!). Cook until golden brown and crispy, 2-3 minutes on the first side and 1-2 minutes on the second side. TIP: Lower heat If onion begins to brown too quickly.
-
Using a slotted spoon, transfer onion rings to a paper-towel-lined plate. Immediately season with salt.
-
Halve and toast ciabattas.
-
Thinly slice steak against the grain.
-
Arrange steak and as many onion rings as you like on cut sides of half the ciabatta halves. Spread mustard aioli on cut sides of remaining halves; close to form sandwiches.
-
Divide sandwiches and lettuce wedges between plates. Drizzle dressing over wedges; top with blue cheese, tomato, crushed croutons, and remaining chives. Serve with any remaining onion rings on the side.
