Sirloin Steak Sandwiches & Onion Rings

🥘 Ingredients

• baby
• baby lettuce
  2 unit
• blue cheese
  3 oz
• blue cheese dressing
  3 oz
• brown sugar bourbon seasoning
  2 unit
• chives
  ½ ounce
• ciabatta bread
  4 unit
• cooking oil
  8 tbsp
• croutons
  4 unit
• crème fraîche
  4 tbsp
• mayonnaise
  1/2 c
• onion
  4 unit
• paper
• salt
  2 tsp
• sirloin steak
  24 oz
• smoky mustard
  2 oz
• tempura batter mix
  164 g
• tomato
  4 unit

🍳 Cookware

• small
• salt
• large pan
• large
• large pan
• slotted
• salt
• blue

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Thinly slice chives . Gather the ends together and slice; set aside. Peel and slice onion into ½-inch-thick rounds; separate into rings. Trim and discard the root end from baby lettuce ; halve lengthwise. Dice tomato into ¼-inch pieces. Crush croutons in their bag.

   chives: ½ ounce, onion: 2 unit, baby lettuce: 2 unit, tomato: 2 unit, croutons: 2 unit
2. 

   2

   In a small bowl, combine smoky mustard and mayonnaise with half the sliced chives. In a separate small bowl, whisk together blue cheese dressing and crème fraîche with 2 TBSP water (4 TBSP for 4 servings) until smooth.

   smoky mustard: 2 oz, mayonnaise: 1/2 c, blue cheese dressing: 3 oz, crème fraîche: 4 tbsp
3. 

   3

   Pat sirloin steak dry with paper towels; season all over with brown sugar bourbon seasoning and a pinch of salt . Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the steak and sear, turning occasionally, until browned all over, ⏱️ 4 minutes . Turn off heat; transfer steak to a baking sheet, then roast on top rack until done, ⏱️ 9 minutes . Rinse and wipe out the pan.

   sirloin steak: 24 oz, paper, brown sugar bourbon seasoning: 2 unit, cooking oil: 4 tbsp
4. 

   4

   Once the steak is resting on a cutting board for ⏱️ 5 minutes , en large bowl: whisk tempura batter mix into cold water with salt (start with ½ tsp of the salt, then 1 tsp with the flour) until the batter is the texture of pancake batter; add more water 1 TBSP at a time if needed. Add the sliced onion to the bowl and toss the rings completely into batter.

   tempura batter mix: 164 g, salt: 2 tsp, onion: 2 unit
5. 

   5

   Heat a ⅓-inch layer of cooking oil in the same large pan . Oil is ready when a drop of the batter breaks the heat; gently lay the coated onion rings in a single layer (work in batches!). Cook on the first side until golden, ⏱️ 2 minutes , then flip and cook 1–2 minutes longer. the temperature hits 3-5 minutes total. Using a slotted spoon, scoop out and drain rings on paper towels and season with salt before serving.

   cooking oil: 4 tbsp
6. 

   6

   Halve ciabatta bread and toast crosswise until golden, ⏱️ 2 minutes . Slice the steak in thin strips across the grain. Spread the mustard aioli on the cut sides of the all the ciabatta. Fill half of the ceabta bases with the steak strips and the remaining oil; place the onion rings and if extra, layer the halves with the chili lime crema. Close the bread to form the sandwiches.

   ciabatta bread: 4 unit
7. 

   7

   Drizzle blue cheese dressing over the baby lettuce and the remaining crushed croutons ; add the blue cheese crumblings, the diced tomato , and the whole chives reserved. Place reserved and onion rings on the plate and pair with the sandwiches. Serve the remaining onion rings immediately.

   baby, croutons: 2 unit, blue cheese: 3 oz, tomato: 2 unit