Protein Boost | BBQ Surf 'n' Turf Bánh Mì Sandwiches
with Quick-Pickled Kohlrabi & Sweet Chili Mayo
Cooking time
25 minutes
Servings
2/4
Calories
920 /serving
Can you hear the steaks sizzling? It's the sound of barbecue season getting started! For a fun debut dish, juicy beef slices go into generous Vietnamese sandwiches with pickled kohlrabi and cucumbers. Don’t forget to toss the baguettine on the grill for toastiness.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Top sirloin beef medallions
- 1 Garlic clove
- 1 Scallion
- 1 Kohlrabi
- 2 Cucumbers
- 60ml Mayonnaise
- 60ml Apple cider vinegar
- 30ml Sweet chili sauce
- 1 Ciabatta baguettine
Contains: Barley • Eggs • Shrimp • Sulphites • Wheat
You will need:
Oil
Peeler
Salt & pepper (S&P)
Small pot
BBQ (or pan)
Total Fat
42 g
Saturated Fat
8 g
Sodium
1720 mg
Total Carb
71 g
Sugars
13 g
Protein
63 g
Fibre
4 g
Preparation
Mise en place
- Peel and cut the kohlrabi into matchsticks (or halve and thinly slice).
- Thinly slice the cucumbers crosswise.
- Mince the garlic.
- Thinly slice the scallion crosswise.
Make the pickled vegetables
- In a small pot, bring the vinegar, ½ the chili sauce, 1 cup water (double for 4 portions) and a generous pinch of salt to a boil.
- In a medium bowl, combine the kohlrabi, cucumbers, scallion and garlic.
- Pour the liquid over the vegetables. Cover and set aside to marinate.
Grill the steaks
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the steaks* dry; season with S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Make the chili mayo
- In a small bowl, combine the mayo and remaining chili sauce.
Grill the ciabatta
- Halve the ciabatta lengthwise.
- Add the ciabatta, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through.
Plate your dish
- Divide the ciabatta bottoms between your plates.
- Top each ciabatta bottom with the chili mayo, steaks, a spoonful of the pickled vegetables and a ciabatta top.
- Serve the remaining pickled vegetables on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
