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cooking with aulona
By cooking with aulona

Steak and grilled vegetables sandwich

17 steps
Cook:30min
Updated at: Thu, 17 Aug 2023 08:45:48 GMT

Nutrition balance score

Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
68
High

Nutrition per serving

Calories2013.1 kcal (101%)
Total Fat143.7 g (205%)
Carbs116.7 g (45%)
Sugars43.4 g (48%)
Protein69.3 g (139%)
Sodium2353.1 mg (118%)
Fiber13.1 g (47%)
% Daily Values based on a 2,000 calorie diet

Instructions

Grilled vegetables

Step 1
Slice the zucchini and eggplant.
Step 2
Heat half of the oil in the pan. Leave the heat on high. Add the zucchini. Fry for 1min
Step 3
Season with salt and pepper. Fry for another 3-4min. Then remove the zucchini.
Step 4
Heat the other half of the oil. Add the eggplants and fry for 1 minute
Step 5
Season with salt and pepper. Fry for another 4-5min.

Steak

Step 6
Season the steak with salt and pepper and drizzle on the olive oil. Massage the oil into the steak. Repeat on the other side
Step 7
Smash 1 clove of garlic
Step 8
Heat the pan. When it is hot, add the sunflower oil. Then add the steak (leave the temperature on high). After 1 minute, turn the steak and add the butter and rosemary.
Step 9
Fry for another minute. After frying, place the steak on a plate and let rest for 5 minutes.

Fig sauce

Step 10
Slice the figs
Step 11
Heat the butter in the same pan you fried the meat. Leave the heat on high. Add the figs.
Step 12
Fry for 1 minute each side. Then add the honey and let caramelize for one more minute.
Step 13
Then pour in the red wine. Reduce the heat to medium. Let the sauce reduce for about 2 minutes

Sandwich

Step 14
Slice the bread in half. Spread both sides with butter and toast until golden brown.
Step 15
Slice the steak. Spread the bottom half of the baguette with the garlic mayonnaise.
Step 16
On the bottom half place the arugula, zucchini, eggplant and the figs. Then place the steak on top. Drizzle on the red wine sauce.
Step 17
Stack the other half of the bread on top and enjoy!

Notes

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