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Grilled Steak Sandwiches with Caramelized Onions

Aioli & Baby Green Salad

Cooking time

30 minutes




682 /serving

Sometimes after a long day at work or school, all you feel like eating is a hearty, tasty and simple-to-prepare sandwich. We’ve got you covered! We are searing beef strips and caramelizing onions, then placing both on a ciabatta bread smothered with homemade roasted garlic mayonnaise. A delicate green salad with sliced pears completes this meal. We guarantee this dish is good to the very last crumb.

We will send you:

  • 510g Beef strips from sirloin
  • 115g Baby kale or baby spinach
  • 1 Yellow onion
  • 1 Pear
  • 30ml Apple cider vinegar
  • 60ml Mayonnaise
  • 3 Roasted garlic cloves
  • 4 Ciabatta rolls

You will need:

Large pan
Olive oil
Salt & pepper
Total Fat
39 g
Saturated Fat
10 g
357 mg
Total Carb
40 g
8 g
42 g
4 g
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Mise en place
Peel, halve and thinly slice the onion. Thinly slice the pear (drizzle with a splash of vinegar to prevent browning). Mince the roasted garlic. Halve the rolls lengthwise.
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Caramelize the onions
In a large pan, heat a drizzle of olive oil on medium-high. Add the onions and cook, stirring occasionally, 10 to 12 minutes, until lightly browned. Reduce the heat to medium and add 1 tbsp of water. Cook, stirring frequently, 2 to 4 minutes, until the onion is very tender. Stir in an additional 1 tbsp of water, scraping up any browned bits from the bottom of the pan; season with S&P to taste. Transfer to a bowl and set aside in a warm spot. Wipe out the pan.
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Make the aioli
While the onions cook, in a small bowl, combine the mayonnaise, roasted garlic and ½ the remaining vinegar; stir to combine and season with S&P to taste.
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Cook the beef
In the reserved pan, heat a drizzle of olive oil on medium-high. Pat the beef strips dry with paper towel; season with S&P. Add to the pan (in batches, to not overcrowd the pan) and sear, 1 to 2 minutes per side, or until browned and cooked through. Transfer to a plate. Wipe out the pan
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Make the salad
In a bowl, combine ¾ of the kale and the pears. Drizzle with the remaining vinegar and 3 tbsp of olive oil; season with S&P to taste. Toss to thoroughly combine.
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Toast the rolls & serve
Heat the reserved pan on medium-high (add a drizzle of olive oil if the pan seems dry). Place the rolls in the pan, cut-sides down. Toast, 1 to 2 minutes, until lightly golden. Spread a thin layer of aioli on each toasted roll. Top with the beef strips, caramelized onions and remaining kale. Serve the kale-pear salad on the side. Bon appétit!