Beef & Shishito Open-Faced Sandwiches with Tomato, Cucumber

• 份量: 2 servings
• 總時間: 35 minutes

食材

10 oz Thinly Sliced Beef

1 Small Baguette

3 oz Shishito Peppers

1 Romaine Heart

1 Cucumber

1 Tomato

1 clove Garlic

2 Tbsps Red Wine Vinegar

1 Shallot

¼ cup Mayonnaise

步驟

1 Prepare the ingredients & marinate the shallot: Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguette. Cut off and discard the pepper stems; cut into ½-inch pieces on an angle. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Cut off and discard the romaine root; roughly chop the leaves. Core and medium dice the tomato. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Large dice the cucumber. Peel and thinly slice the shallot; place in a bowl with the vinegar.

2 Toast the baguette: Place the baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut sides up and toast in the oven 10 to 12 minutes, or until golden brown and crispy. Remove from the oven and transfer to a work surface.

3 Cook the peppers: While the baguette toasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on high until hot. Add the peppers and cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly softened. Transfer to a plate and season with salt and pepper to taste. Wipe out the pan.

4 Cook the beef: While the baguette continues to toast, using your hands, separate the sliced beef; pat dry with paper towels. Transfer to a bowl and season with salt and pepper; toss to coat. In the same pan, heat 2 teaspoons of olive oil on high until hot. Add the seasoned beef in a single layer and cook, without stirring, 1 to 2 minutes, or until browned on the first side. Add 1 tablespoon of the shallot marinating liquid (be careful, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the beef is just cooked through. Transfer to a plate and set aside in a warm place.

5 Make the aioli & assemble the sandwiches: In a bowl, combine the mayonnaise and as much of the garlic paste as you'd like; season with salt and pepper to taste. Spread the aioli onto the cut sides of the toasted baguette. Top with the cooked beef and cooked peppers; season with salt and pepper.

6 Make the salad & plate your dish: In a large bowl, combine the romaine, tomato, cucumber and marinated shallot (including the remaining liquid); season with salt and pepper. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Enjoy!

1 Prepare the ingredients & marinate the shallot: Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguette. Cut off and discard the pepper stems; cut into ½-inch pieces on an angle. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Cut off and discard the romaine root; roughly chop the leaves. Core and medium dice the tomato. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Large dice the cucumber. Peel and thinly slice the shallot; place in a bowl with the vinegar.

2 Toast the baguette: Place the baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut sides up and toast in the oven 10 to 12 minutes, or until golden brown and crispy. Remove from the oven and transfer to a work surface.

3 Cook the peppers: While the baguette toasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on high until hot. Add the peppers and cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly softened. Transfer to a plate and season with salt and pepper to taste. Wipe out the pan.

4 Cook the beef: While the baguette continues to toast, using your hands, separate the sliced beef; pat dry with paper towels. Transfer to a bowl and season with salt and pepper; toss to coat. In the same pan, heat 2 teaspoons of olive oil on high until hot. Add the seasoned beef in a single layer and cook, without stirring, 1 to 2 minutes, or until browned on the first side. Add 1 tablespoon of the shallot marinating liquid (be careful, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the beef is just cooked through. Transfer to a plate and set aside in a warm place.

5 Make the aioli & assemble the sandwiches: In a bowl, combine the mayonnaise and as much of the garlic paste as you'd like; season with salt and pepper to taste. Spread the aioli onto the cut sides of the toasted baguette. Top with the cooked beef and cooked peppers; season with salt and pepper.

6 Make the salad & plate your dish: In a large bowl, combine the romaine, tomato, cucumber and marinated shallot (including the remaining liquid); season with salt and pepper. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Enjoy!

營養

• 卡路里: 810