Ciabatta Steak Sandwiches with Horseradish Aioli and Brussels Sprouts MealTime Kit

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Main Dish
Ciabatta Steak Sandwiches with Horseradish Aioli and Brussels Sprouts MealTime Kit

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Recipe Data

2
Servings
4min
Prep
36min
Total

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    Description

    Hy-Vee Mealtime Kits Logo

    Ciabatta Steak Sandwiches
    with Horseradish Aioli & Brussels Sprouts

    Thin strips of steak topped with a spicy horseradish aioli on ciabatta rolls and served with a side of Brussels sprouts

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    Download Cooking Instructions (PDF - 2.1mb)

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    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    1Ciabatta Steak Sandwiches with Horseradish Aioli and Brussels Sprouts MealTime Kit

    Things To Grab

    • Olive oil
    • Hy-Vee salt
    • Hy-Vee ground black pepper
    • Canola oil
    • Small bowl
    • Large bowl
    • Aluminum foil
    • Hy-Vee nonstick cooking spray
    • 2 sheet pans
    • Paper towels
    • Oven-proof skillet
    • Instant read meat thermometer

    Directions

    1. Roast Brussels Sprouts: Preheat oven to 450 degrees. In large bowl, toss Brussels sprouts with 2 tablespoons olive oil and 1/2 teaspoon each salt and pepper. Spread sprouts in single layer on foil-lined and greased sheet pan; roast 10 minutes. Stir Brussels sprouts; roast 5 minutes more until larger pieces are fork tender and leaves are crispy. Keep warm.

    2. Prepare Horseradish Aioli: Combine mayonnaise with minced garlic and 1/2 teaspoon all-purpose seasoning in small bowl. Add half the horseradish and stir to combine. Taste aioli and add more horseradish until aioli reaches desired spiciness. Spread 2 tablespoons aioli onto cut sides of ciabatta rolls; set aside. Refrigerate remaining aioli until ready to serve. 

    3. Cook Steak: Pat steak dry with paper towels and season both sides with remaining all-purpose seasoning. Heat 1 teaspoon canola oil over medium-high heat in oven-proof skillet. Sear steak 1 minute on each side and place in oven. Continue cooking about 7 minutes or until steak reaches an internal temperature of 145 degrees on an instant read meat thermometer. Allow steak to rest.

    4. Warm Ciabatta Rolls: Place ciabatta rolls on foil-lined sheet pan and warm in oven 2 to 3 minutes or until lightly toasted.

    5. It's Mealtime! Slice steak across the grain into 1/4-inch slices. Layer steak on ciabatta rolls and top with additional aioli, if desired. Serve with crispy roasted Brussels sprouts.

      Hyvee Culinary Expert Tip
      Slicing steak against, instead of with, the grain of the meat with shorten the natural fibers, yielding a more tender piece of meat.
      Hy-Vee ChefsCulinary Champs

    Nutrition facts

    Servings

    690 Calories per serving
    1 serving (1/2 package)

    Amounts Per Serving

    • Total Fat: 40g
    • Cholesterol: 85mg
    • Sodium: 2220mg
    • Total Carbohydrates: 49g
    • Protein: 35g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 180%
    0%
    Iron 40%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee MealTime Kit